Vegan Flatbread Pizza with Mushroom Marsala & Basil
I think the idea of going plant-based can be intimidating because what about all those comfort foods you crave like PIZZA?! I could never! Right!? That used to be my tune. I love that brands like Kite Hill are changing the game. And no, this post is NOT sponsored by them! Kite Hill’s almond cream cheese style spreads have opened my eyes up to a whole new world of options in the form of classic comforts I crave, like pizza.
*Side Note - I live in Michigan and buy Kite Hill brand at Meijer Stores. Check Kite Hill’s website to see where you can buy near you!
I wondered how their spreads would hold up under heat, but I am here to report that they DO. And they do it quite well. Because we are using a ‘cheese’ like spread, it becomes the base of this pizza. So yes, we’re getting a little wild here and switching up the order of your ‘cheese’ and sauce. I promise your taste buds do not care which order your toppings are situated upon the flatbread. You will make them dance, I promise.
Cooking with wine has become my new favorite thing, and marsala + mushrooms happen to be quite the pair. Add in some dried spices like rosemary & thyme and you’ll have yourself an herby pile of goodness to top that cheesy, saucy flatbread! And if your taste buds are already watering, let’s turn it up a notch and add some sliced grape tomato and fresh basil. Basil just makes everything better and ALWAYS belongs on pizza. That’s not even an opinion, it’s a fact. ;)
I must also report for good measure, and in case your skeptical of this combination, that my meat-eating husband thoroughly enjoyed the small slice I reluctantly gave him. :) Sometimes I get possessional over my delicious foods.
VEGAN FLATBREAD PIZZA WITH MUSHROOM MARSALA & BASIL
1 slice of your favorite flatbread
4 mini portobello mushrooms, diced
1/4 sweet onion, diced
4 grape tomatoes, sliced
2 tbsp Marsala wine
3-4 tbsp Kite Hill chive cream cheese style spread
1/4 cup favorite marinara sauce
4 tbsp fresh chopped basil
rosemary, thyme, salt, & pepper to taste
Preheat oven to 400* F
Add a drop of oil to a fry pan (I used Chosen Foods Avocado Oil spray). Add mushrooms, onion, rosemary, and thyme, and saute over medium heat for 3-4 minutes. Add the marsala wine and reduce for another 5 minutes. Turn off heat and set aside.
Spread the cream cheese all over the flatbread. Top with marinara, gently distributing until the cream cheese is covered. Sprinkle the mushroom mixture, sliced tomatoes, and fresh basil on top of sauce.
Place on a baking tray and bake in a preheated oven for 10-12 minutes.
Let cool for 5 minute, add salt & pepper to taste, and ENJOY!!!