Serves 8
For the Tomatoes:
• 1 cup cherry tomatoes, halved
• 1 teaspoon olive oil
• 1/8 teaspoon sea salt
For the Flatbread:
• 1 14-ounce can or 1 1/2 cups cannellini beans
• 1/4 cup plus 2 tablespoons olive oil,
divided (see note for oil-free option)
• Juice of 1 lemon
• 1/4 cup nutritional yeast
• 2 cloves garlic
• 1 teaspoon onion powder
• 1 teaspoon sea salt
• 1 14-ounce can artichoke hearts, drained, rinsed, and
roughly chopped
• 1 10-ounce bag chopped frozen spinach, thawed, drained,
and squeezed dry
• 2 6-by-12-inch vegan flatbread crusts
• 2 teaspoons Universal Meals Sunflower Parmesan, divided
• 1/2 teaspoon crushed red pepper, divided (optional)
• 2 tablespoons balsamic reduction or store-bought balsamic glaze
• 2 tablespoons roughly chopped basil
Preheat the oven to 425 F. Line a baking sheet with parchment paper.
To make the tomatoes, add the tomatoes, olive oil, and salt to a bowl and toss to coat. Transfer to prepared baking sheet and bake for 20 minutes until the tomatoes have started to wilt and
lightly brown. Remove from the oven and set aside.
To make the flatbread, add the beans, 1/4 cup olive oil, lemon juice, nutritional yeast, garlic, onion powder, and salt to a blender or food processor and blend until smooth and creamy.
Add the crusts to the prepared baking sheet and brush each crust with 1 tablespoon of olive oil. Bake the crusts for 5 minutes.
While the crusts are baking, add the white bean puree, artichokes, and spinach to a bowl. Mix until well combined. Divide between the 2 crusts, spread in an even layer. Top each flat-bread with the roasted tomatoes; lightly press the tomatoes into the mixture.
Sprinkle with Parmesan and crushed red pepper (if using). Bake for an additional 16-18 minutes until
the tops are starting to turn a light golden.
Remove flatbreads from the oven and drizzle each flatbread with 1 tablespoon of balsamic reduction. Sprinkle each flatbread with 1 tablespoon basil.