ROASTED VEGGY & PESTO FLATBREAD


Socca flatbread, a popular street food in France, is easy to make and packed with nutrients. Smothered in kale pesto then topped with roasted root vegetables(I used sweet potatoes, carrots, brussel sprouts, shallots & beets), this flatbread is a nutrient dense symphony of flavor. Yum. *Use store bought flatbread if preferred.


INGREDIENTS

1 1/4 cup garbanzo bean flour

2 cloves garlic, minced

3 cups diced root vegetables(shallots, brussel sprouts, beets, carrots, sweet potato)

4 oz kale (half a bunch)

1 green onion

1/4 cup vegan cream cheese

1/4 cup pine nuts

1/8 tsp red chile flakes

4 Tbsp + 2 tsp olive oil(divided)

DIRECTIONS

1. Preheat the oven to 400°F. Add the garbanzo bean flour and 1 cup water to a medium bowl and whisk well. Add 1 clove minced garlic, 1 Tbsp olive oil and 1/8 tsp salt. Whisk batter again and set aside.


2. Toss the diced root vegetables with 2 tsp olive oil and a pinch of salt and pepper. Roast in the oven until tender and browned in places, about 15 to 18 minutes. **if using beets, roast them alone first for 10 minutes before adding other veggies**


3. Destem the kale. In a food processor, add the remaining garlic, kale leaves, green onion, vegan cream cheese, pine nuts, red chile flakes, 1/2 tsp salt, 1/4 tsp pepper and 2 Tbsp olive oil. Blend kale pesto until smooth.


4. Once vegetables are cooked, set broiler to low. Place a large oven-safe nonstick skillet over high heat with 1 Tbsp olive oil. Once hot, whisk the batter again, add to the hot skillet, and tilt the skillet so the batter covers the entire pan. Cook, undisturbed, until socca begins to bubble, about 4 to 5 minutes. Transfer the skillet to the oven to broil until crisp, about 4 to 6 minutes.


5. Transfer the socca pizza onto a cutting board. Spread the kale pesto over the crust and top with the roasted root vegetables. Slice and serve.


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