Grilled Veggie Flatbread
Inspired from the Peaks Grill restaurant at the Kicking Horse Ski Resort in Golden, B.C. Canada, this is a cross between a pizza and an appy. Sweet fig jam is spread over fresh baked flatbread, topped with savory roasted veggies and cheese, then drizzled with a walnut pesto. Combinations you might not think of together, but once you try it, you’ll be convinced! 
Grilled Veggie Flatbread
Combination of flavors you might not think of together, but once you try it, you’ll be convinced – I guarantee it!
Ingredients
Toppings
- 1/4 cup Fig Spread
- 5 beets small size
- 2 roasted red peppers thinly sliced
- Arugula
- 10 leaves fresh basil
- 6 GF Provolone slices optional
- Walnut Pesto about 1 Tbsp per flatbread
Instructions
- To roast beets, cut beets in half, place in a shallow baking dish and drizzle with olive oil tossing until coated. Cover with foil and bake at 425°F for 40 minutes or until tender. Once cool, peel and slice into ¼-inch thick slices. Set aside (may want to wear some rubber gloves to avoid staining your hands red!).
- Prepare and cook your choice of flatbread, spread on a thin layer of fig jam, top with thinly sliced beets and peppers. Tear up some arugula and basil and add to flatbread along with grated or sliced cheese. Drizzle over about a tablespoon of the pesto then broil in the oven for about 5-8 minutes, or until cheese is melted and toppings are heated.
Notes
Faster Variation: Use pickled beets (rinsed, thinly sliced, and sautéed in a bit of oil and salt and pepper for a few minutes), and use roasted red peppers from a jar.
Tried this recipe?Let us know how it was!
I wish more of the recipes used almond flour, which is lower carb, and with out yeast.
You can always substitute a bit of almond flour for another flour that’s called for in a recipe. Start with a small amount at first (1/3 cup), and see how the recipe turns out. Gluten free flours have such a range of tastes and textures, that it really all comes down to everyone’s own personal preference to which flours they predominately use. As for the yeast, you can always omit it and increase the other leveners (ie. baking powder/soda) that are called for in the recipe by 25% – just be aware the baking may not rise as well.