BBQ Pulled Mushroom Flatbreads
with Green Pepper, Mozz, Monterey Jack & Ranch Drizzle
- Sesame
- Wheat
- Soy
- Milk
- Eggs
- Soy
- May contain traces of allergens
Crispy, golden flatbreads are topped with tender green pepper and BBQ-glazed pulled shiitake mushrooms (that mimic the texture of pulled pork), mozzarella, and Monterey Jack, then baked until the cheese melts into bubbly perfection. A drizzle of cool ranch dressing and extra BBQ sauce creates the perfect balance of smoky, creamy, and tangy flavors in this satisfying vegetarian twist on pizza night.
Ingredients
8 tablespoon
BBQ Sauce
2 unit
Flatbreads
(Contains: Sesame, Wheat May be present: Soy)
1 unit
Plant-Based Pulled Mushrooms
(Contains: Soy)
1 unit
Long Green Pepper
½ cup
Mozzarella Cheese
(Contains: Milk)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
2 unit
Scallions
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
-
Core, deseed, and dice green pepper into ½-inch pieces. Finely chop or shred pulled mushrooms into bite-size pieces. Thinly slice scallions, separating whites from greens.
-
Heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper, pulled mushrooms, and scallion whites; season with salt and pepper. Cook, stirring occasionally, until green pepper is tender and mushrooms are browned and crispy, 5-7 minutes.
-
Remove pan from heat; stir in half the BBQ sauce. TIP: Add a splash of water if necessary to ensure mixture is evenly coated in sauce.
-
While veggies cook, place flatbreads, dimpled sides down, on a baking sheet (divide between two baking sheets for 4 servings). Drizzle flatbreads on both sides with olive oil and season with salt and pepper.
-
Toast on top rack until golden brown and crisp, 5-7 minutes. (For 4, toast on top and middle racks, swapping rack positions halfway through.)
-
Remove baking sheet from oven and carefully flip flatbreads dimpled sides up; evenly top with BBQ veggie mixture, mozzarella, and Monterey Jack.
-
Return to top rack and bake until cheese melts, 2-3 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)
-
Transfer flatbreads to a cutting board.
-
Quarter flatbreads.
-
Divide flatbreads between plates. Drizzle with ranch dressing and remaining BBQ sauce. Garnish with scallion greens and serve.
