Turkish Flatbread With Eggplant, Peppers, and Vegan Feta
The hallmark of this Turkish plant-based flatbread is its signature canoe shape filled with eggplant, red bell pepper, and tomatoes.
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Cooking tools:
- Food processor
- Plastic wrap
- Mixing bowl
- Nonstick skillet
- Pizza stone
- Oven
- Parchment paper
- Pizza peel
- Cooling rack
- Rolling pin
- Pastry brush
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Spatula
- Kitchen timer
- Aluminum foil
- Kitchen scale
Ingredients
- 3 cups bread flour
- 2 teaspoons
- sugar
- ½ teaspoon instant or rapid-rise yeast
- 1⅓ cups ice water
- 1 tablespoon olive oil
- 1½ teaspoons salt
- 1 (28-ounce) can whole peeled tomatoes
- 6 tablespoons olive oil, divided
- 1 (1-pound) eggplant, cut into ½-inch pieces
- ½ red bell pepper, chopped
- ½ teaspoon salt
- 3 garlic cloves, minced
- ¼ teaspoon red pepper flakes
- ½ teaspoon smoked paprika
- ½ cup crumbled
- vegan feta
- 6 tablespoons minced fresh mint, divided
- ¼ cup pine nuts, toasted
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