Ingredients
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2 cups Tad’s Dad’s Chili (vegan)
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2 flatbreads or naan
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1 cup roasted mushrooms, sliced
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1 cup roasted zucchini, sliced
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1 cup vegan cheese (mozzarella or cheddar-style)
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½ teaspoon garlic powder
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½ teaspoon red pepper flakes (optional)
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1 tablespoon olive oil
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Salt and black pepper, to taste
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¼ cup fresh basil or parsley, chopped
Directions
Preheat the Oven
– Preheat your oven to 400°F (200°C).
– Place flatbreads on a baking sheet or pizza stone.
Roast the Vegetables
– Toss mushrooms and zucchini with olive oil, garlic powder, salt, and black pepper.
– Roast on a separate baking sheet for 10 minutes, until tender.
Assemble the Flatbread
– Spread Tad’s Dad’s Chili evenly over each flatbread.
– Top with roasted vegetables and sprinkle with vegan cheese.
– Add red pepper flakes for extra heat if desired.
Bake Until Crispy
– Place in the oven and bake for 10–12 minutes, until the cheese is melted and the edges are golden and crispy.
Garnish & Serve
– Remove from the oven and sprinkle with fresh basil or parsley.
– Slice and enjoy a cozy, plant-based pizza night!
Recipe Note
This Chili Flatbread Pizza is crispy, flavorful, and easy to customize! Try adding grilled bell peppers, caramelized onions, or a drizzle of balsamic glaze for extra depth.
