When life gives you fall roasted veggies, make PIZZA!
I could honestly eat pizza everyday and basically make it out of everything. I mean let’s be real here, Avocado Toast is just another name for PIZZA! So when I had some delicious fall inspired veggies and a few pieces of lavash in my fridge, what else was I supposed to do other than make a deliciously autumnal pizza?!
This might sound like the strangest recipe ever but trust me, it’s the easiest way to make the most fancy ass pizza at home.
Lavash is a soft Mediterranean bread used to make wraps. But when it’s warmed up to a crisp in the oven it creates this thin crust pizza that everyone will be wondering about and you will be so proud of.
And I already know what you’re thinking… hummus? on pizza? really, Paris?! Yes, really!! Hummus is the perfect binder to get all your toppings nice and stuck to your flatbread so they’re not falling all over the place when you take a bite. Its smooth and creamy but also has this delicious garlic flavor that is so yum with all these roasted veggies.
The walnuts, you ask? Those take this to the next level. They roast up in the oven with the flatbread and give everything such a warm earthy crunch. They are such a nice surprise when you taste them and give the flatbread such a nice depth.
Oh, and the pomegranate seeds… DON’T SKIP those. They add this beautiful tart crunch and brightness to this dish. They really are the cherry on top, err the pomegranate on top?
The sum of all the parts equal one crazy good fall recipe that I know you’ll love! Let’s get this seasonal favorite cooking so we can chow down ASAP!
Fall Roasted Vegetable Lavash Flatbread
2 sheets of Lavash bread
2 cups brussels sprouts
2 cups butternut squash
1 cup pomegranate seeds
1 cup walnuts
1 cup hummus
2 tbsp olive oil
1 tsp crushed garlic
1 tsp cumin
Salt & Pepper
- Cut the brussels sprouts and butternut squash into small pieces. Toss in a bowl with olive oil and seasonings and mix until everything is coated well.
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Spread vegetables onto baking sheet and bake for 20 – 25 minutes removing once to toss vegetables so they brown on both sides.
- Lay the lavash bread flat on another parchment lined baking sheet. Spread hummus evenly on both. Top with the roasted vegetables and chopped walnut pieces. Bake at 375 degrees for about 5 – 10 minutes.
- Once your lavash is crispy, remove from oven. Top with pomegranate seeds. Cut into triangles. And enjoy it veganly much!
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