Plant-Forward Flatbread with Roasted Tomatoes

Name: Plant-Forward Flatbread with Roasted Tomatoes
Yield: 10
Ingredients: 3.0tsp Active dry yeast; 3.0tsp Sugar, granulated white; 2.25cup Water, warm (between 100-110°F); 6.0cup All-purpose flour plus more for hands and surface; 3.0Tbsp Vegetable oil plus 3 tsp for brushing the dough; 3.0tsp Salt; 3.0tsp Garlic powder; 3.0Tbsp Italian seasoning; 1.0cup Hellmann's® Heavy Duty Vegan Mayonnaise 1 gal 4 pack; 1.0pieces Tomatoes, yellow vine thinly sliced rounds; 2.0pieces Tomatoes, red vine thinly sliced; 1.0piece Onions, red thinly sliced; 0.5cup Basil; 10.0piece Garlic cloves thinly sliced

Plant-Forward Flatbread with Roasted Tomatoes – - Recipe

This plant-based flatbread features a crispy, golden crust topped with juicy, ripe tomatoes, fragrant garlic, and fresh basil. The addition of vegan Mayonnaise add a creamy finish that will satisfy both vegans and non-vegans alike.

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Preparing the dough

Active dry yeast 3.0 tsp
Sugar, granulated white 3.0 tsp
Water, warm (between 100-110°F) 2.25 cup
All-purpose flour plus more for hands and surface 6.0 cup
Vegetable oil plus 3 tsp for brushing the dough 3.0 Tbsp
Salt 3.0 tsp
Garlic powder 3.0 tsp
Italian seasoning 3.0 Tbsp

Cooking the flatbread

Hellmann's® Heavy Duty Vegan Mayonnaise 1 gal 4 pack 1.0 cup
Hellmann's® Heavy Duty Vegan Mayonnaise 1 gal 4 pack
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Tomatoes, yellow vine thinly sliced rounds 1.0 pieces
Tomatoes, red vine thinly sliced 2.0 pieces
Onions, red thinly sliced 1.0 piece
Basil 0.5 cup
Garlic cloves thinly sliced 10.0 piece

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Preparation

Preparing the dough
60 minutes
- Combine yeast, sugar, and warm water in the bowl of a stand mixer fitted with a dough hook. Mix on a low speed for 30 seconds. Loosely cover with a clean kitchen towel and let sit for 5 minutes.
- Add flour, vegetable oil, salt, garlic, and Italian seasoning to the bowl. Mix on a low speed for 1 minute until the dough becomes thick and shaggy. Transfer the dough to a lightly floured work surface and knead with lightly floured hands for 2 minutes until it becomes smooth. If the dough is too sticky, add 1-2 more Tbsp of flour.
- Grease a bowl with vegetable oil and place the dough inside. Cover and let sit at room temperature for 45 minutes until it rises slightly.
- Punch the dough down to release any air. Divide the dough into 5 portions and place on a lightly floured surface. Using floured hands or rolling pin, shape and stretch each dough portion until about 1/4 inch thick in a rectangular shape.
- Transfer dough to a parchment paper, silicone-mat lined baking sheet or pizza stone. Poke your fingers all around the surface of the flatbreads. Brush each with 1/2 tsp of vegetable oil.
TIP: Skip these steps by using prepared flatbread crusts to save time.
Cooking the flatbread
20 minutes
- Preheat the oven to 475°F. Spread a light layer of Hellmann’s Vegan Mayonnaise over flatbreads and top with red tomato, yellow tomato, red onion, basil, and garlic.
- Bake for 15-20 minutes or until the crust and toppings are browned. Remove from the oven and slice. Serve warm and store any leftovers in the refrigerator for up to 1 week.