Pesto Flatbread with Potato Fingerlings

This delightful flatbread brings together the fresh seasonality of California with the traditions of Italy! Pairing the potato fingerlings with a vibrant pesto base tantalizes the taste buds, bringing summer vibes any day of the year. 

Fresh Vegan Flatbread

Ingredients

• 1 ½ cups all-purpose flour

• 1 ½ teaspoons baking powder

• 1 teaspoon salt

• 2 tablespoons olive oil

• ½ cup unsweetened non-dairy milk or water

Instructions

1. Whisk the flour, baking powder, and salt together in a large mixing bowl.

2. Whisk the olive oil and non-dairy milk or water together in a small bowl.

3. Slowly pour the wet ingredients into the dry ingredients while stirring. When the dough becomes too thick to stir, use your hands to form it into a soft ball. (Urban Shaman Tip: If the dough is too sticky, add a bit more flour, starting with 1TBS, but if it’s crumbling and not holding together, add another teaspoon of water.)

4. Place the dough in the bowl and cover it with a kitchen towel to let it rest for 10 minutes.

5. Divide the dough into four equal pieces and roll them into balls. Use a rolling pin or the palm of your hand to flatten each ball into 6-inch diameter rounds, about ¼-inch thick.

6. Pour a teaspoon of olive oil into a skillet and warm over medium-low heat. Working one at a time, cook the flatbreads for 3 to 4 minutes on each side, until golden brown, adding more olive oil to the pan as needed.

   6a. Preheat oven to 400°F, line a baking sheet with parchment paper, and brush Olive Oil                            onto the flat bread, place in the oven for 10-15 minutes or until golden brown and remove!

Urban Shaman Tip: Flatbread can be made in advance and stored in the freezer!!

Pistachio Basil Mint Pesto 

Ingredients

• ½ cup Fresh Shelled Pistachios

• ½ tsp Salt

• 2 Cloves Peeled Garlic

• 1 cup Basil loosely packed

• 1 cup Mint loosely packed

• ½ cup Olive Oil

Directions:

1. Chop nuts in a food processor until fine, add salt and garlic, and pulse until garlic is minced.

2. Add herbs ½ c at a time until finely chopped. Then drizzle in olive oil until desired consistency. (Urban Shaman Pro Tip: Adding more olive oil will make the pesto looser, adding less olive oil will result in a thicker paste)

3. Adjust with Salt and Pepper to taste.

Putting it all together: 

Ingredients: 

1 lb Fingerling Potatoes sliced thinly(ish) lengthwise 

Salt and Pepper to Taste 

1. Preheat the oven to 400°F.

2. Lay the flatbread on a clean counter space. Spread the pesto evenly across, leaving a small border by the edges.

3. Slice the fingerling potatoes lengthwise into roughly 1/8” pieces. Arrange the potatoes across the flatbread leaving space between them (don’t crowd the flatbread!). Sprinkle salt and pepper to taste directly on the potatoes.

4. Place the flatbreads on a baking sheet and bake in the oven for 15-20 minutes OR until the potatoes are done.

5. Remove the flatbreads from the oven and garnish with arugula and pistachio seeds!

Urban Shaman Pro Tip: This flatbread recipe doesn’t call for any cheeses, but feel free to add any complimentary cheese of your choice to sprinkle on top in the last 5 minutes of baking!