Pesto and Brussels Sprout Flatbread
This gorgeous Pesto and Brussels Sprout Flatbread can come together in just 30 minutes, with the help of @iyafoods Artisan Rosemary Bread Baking Mix.
Tender, gluten-free rosemary flatbread, topped with olive oil, basil pesto, mozzarella cheese, shaved Brussels sprouts, red onion and a creamy Parmesan cheese sauce.
Weeknight dinner never has to be boring again.
1 - 12oz pkg Iya Foods Artisan Rosemary Bread Baking Mix
3 large eggs
2 tablespoons apple cider vinegar
1/4 cup of olive oil + more for pan
1 1/4 cup warm water
3 cups fresh shaved Brussels sprouts
1/2 medium red onion, sliced
3/4 cup homemade or store bought pesto
1/2 cup shredded mozzarella cheese
2 tablespoons butter
2 tablespoons gluten-free flour
1 1/4 cup milk
1/4 cup grated Parmesan cheese
Preheat oven to 350F, line a half baking sheet with parchment paper and drizzle on some olive oil.
Mix together Iya Foods Artisan Rosemary Bread Baking Mix, eggs, olive oil and water.
Add apple cider vinegar and let sit for 5 minutes. Spread the dough into the pan, press with olive oiled hands to reach every corner. Bake for 20 minutes.
Remove from the oven, top with pesto, mozzarella cheese, shaved Brussels sprouts and red onion. Put back in the oven for 10-15 min until cheese is melted and veggies are roasted to your likeness. You can also broil the top of the flatbread to give the veggies even more of a crispy finish.
Meanwhile, place the butter in a non stick pan over medium heat to melt. Add in gluten-free flour and stir, cook for a minute and add milk, whisk constantly until it starts to thicken.
Remove from heat and add Parmesan cheese. Drizzle the sauce over the flatbread and enjoy!