How To Make Veggie Flatbread - Best Recipe | Charleston Magazine

Ingredients

• For the carrot puree:
• 1 lb. carrots with tops off, peeled and juiced
• 1 ½ lbs. carrots with tops off, peeled and chopped
• 1 tsp. curry powder
• 1/4 cup extra-virgin olive oil
• For the flatbread:
• 1.6 oz. flatbread dough (find Florie’s dough recipe, which yields 5 oz., at www.charlestonmag.com/dough , or purchase pre-made pizza dough, available at most grocery stores)
• 1 cup carrot puree
• 1/4 cup fresh peas
• 2 Tbs. sliced sun-dried tomatoes
• 1/4 cup sliced Mepkin Abbey oyster mushrooms
• 4 asparagus, thinly sliced lengthwise
• 6 cherry tomatoes, halved
• Kosher salt and freshly ground pepper
• 1/4 oz. fresh pea tendrils
• 1 oz. goat cheese crumbles
• 1 oz. Parmesan cheese, shaved