Vegan Flatbread Pizza with Tomatoes, Olives and Arugula
This super simple, healthy and delicious tomato and arugula vegan pizza with balsamic glaze is bursting with flavor, and will sure to be a new staple! Perfect for a quick and easy dinner or packable lunch. It can also be served as an appetizer!
Servings 2
Calories 650kcal
Equipment
- 1 large sheetpan
Ingredients
Balsamic Glaze
- 1/2 cup balsamic vinegar
- 1 tsp maple syrup or sugar of your choice
To make the flatbread
- 1/4 cup quick-pickled onions
- 1 300g flatbread
- 2 tbsp olive oil
- 1 clove garlic minced
- 1/2 cup cherry tomatoes
- 1/4 cup kalamata olives pitted and halved
- 1 large handful arugula
- salt & pepper to taste
Instructions
- Make the Quick Pickle Red Onions. Let the onions sit in the brine mixture for at least 30-45 minutes.
Make the Balsamic Glaze
- In a small pot over medium heat, whisk together balsamic vinegar and maple syrup. Once the mixture has started simmering, reduce to low heat.
- Heat the balsamic mixture until it thickens to the point where a spatula can leave a clear path on the bottom of the pan, and the mixture takes a moment to fill back in the space left by the spatula. This should take about 5-10 minutes. Be careful not to over-reduce, as the mixture will continue to thicken as it cools.
Make the Flatbread
- Preheat oven to 425°F.
- Combine the olive oil and minced garlic in a small bowl, then brush on the top of the flatbread.
- Add the cherry tomatoes, kalamata olives, pickled red onion, and salt and pepper to the flatbread. Bake for 5-10 minutes, until bottom is golden brown.
- Add the arugula and drizzle the balsamic glaze to the flatbread and enjoy!
Notes
Feel free to alter ingredient amounts based on your personal preference!
If you don't feel like making balsamic glaze, you can also buy premade glaze, or just drizzle on some balsamic vinegar before cooking. It won't taste quite the same, but will still be delicious!
If you make your own balsamic glaze and Quick Pickled Red Onions, you'll definitely have leftovers, which can be used on my Strawberry Arugula Flatbread and 30-Minute Sheet Pan Sweet Potato Black Bean Tacos!
Nutrition
Serving: 0.5of the recipe | Calories: 650kcal | Carbohydrates: 87g | Protein: 15g | Fat: 30g | Saturated Fat: 4g | Sodium: 1100mg | Potassium: 250mg | Fiber: 5g
