Get ready to drool over the latest flavourful creation from Blossom Bakery – the Truffle Parmesan Flatbread Pizza!
This isn’t your run-of-the-mill pizza – the way Blossom Bakery has used flavours here really demonstrates how, with just a few drops, you can easily transform the ordinary into something truly extraordinary.
Jackie has taken the classic pizza and given it a gourmet twist with the addition of luxurious Truffle flavour. The best part? Our flavour drops make infusing gourmet flavour so affordable and easy! Plus, the use of our Parmesan Flavour Drops ensures your dish is 100% vegan-friendly and still full of all those rich umami notes you crave in pizza. It’s perfection without compromise.
Ready to elevate the ordinary? Grab your ingredients, fire up the oven, and experience the magic of this Vegan Truffle Flatbread Pizza!
Vegan Truffle Flatbread Pizza
Ingredients
Flatbread Dough
- 3-3 1/2 cups all-purpose or bread flour
- 1 1/2 cups warm water
- 1 packet instant dry yeast
- 2 tbsp olive oil
- 1 tbsp sugar
- 1 tsp salt
Mushroom Topping
- 450 g white or cremini mushrooms
- 1/4 cup finely chopped parsley
- 4 tbsp olive oil
- 2 tbsp vegan margarine
- 2 tbsp balsamic vinegar
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 20 drops Hedessent Garlic Flavour Drops
- 15 Drops Hedessent Black Truffle Flavour Drops
Vegan Cheese Spread
- 2 cups raw cashews soaked in hot water for minimum 4 hours or overnight, then drained
- 1/2 cup olive oil
- 1/3 cup water
- 2 tbsp lemon juice
- 1 tbsp dried parsley
- 1 1/2 tsp salt
- 25 drops Hedessent Parmesan Flavour Drops
- 20 drops Hedessent Garlic Flavour Drops
Topping
- 1/2 cup panko or vegan breadcrumbs
- 1 tbsp olive oil
- 1/2 tsp salt
- 15 drops Hedessent Parmesan Flavour Drops
- 10 drops Hedessent Garlic Flavour Drops
Instructions
Flatbread Dough
- Place all dry ingredients in a stand mixer fitted with a dough hook and blend to combine.
- Mix water and oil and slowly add mixture to the dry ingredients while mixer is running. Beat until a soft dough forms. If your dough seems too wet, add additional flour one tbsp at a time. If your dough seems dry, do the same with water. Remove dough and place in a lightly oiled bowl.
- Cover with plastic and allow to rise for a minimum of four hours or overnight in the fridge. It should be doubled in size. Punch down dough and let rest while you are making mushroom mixture.
Vegan Cheese
- Place all ingredients in a high-powered blender or a food processor and blend until very smooth. Scrape down the bowl as needed.
- Once smooth, scrape into a bowl and refrigerate for at least an hour to allow flavours to marry and cheese to thicken
Mushroom Topping
- Slice mushrooms. In a large pan, heat oil and margarine on medium heat until margarine is melted and bubbly. Add mushrooms and let sauté.
- When mushrooms release their liquid and start to brown (about 5 minutes) add salt, pepper, balsamic, and Hedessent flavourings.
- Continue to cook another 1-2 minutes or until most of moisture is gone from the pan. Add parsley and let cool.
Breadcrumb Topping
- Mix olive oil and Hedessent Flavour Drops together in a bowl. Add breadcrumbs, and salt and mix with a fork. Texture should resemble wet sand.
Assembly
- Preheat oven to 450°F.
- Stretch or roll dough on a lightly floured surface and place on a large pizza pan or baking tray. You can also divide dough in 2 and make 2 smaller flatbreads.
- Spread about 1 to 1 ½ cups vegan cheese to cover dough leaving a ½” edge.
- Cover flatbread with sautéed mushrooms in a single layer.
- Sprinkle Breadcrumb toppings over mushrooms. Bake the flatbread for 8 minutes and then turn it and bake another 6 to 8 minutes until crust is golden brown and toppings are toasted. Enjoy!
Video
Notes
Meet Jackie
Following a career as a professional artist and interior designer, Jackie Troup and her husband moved to his family fruit farm in Jordan, Ontario. Cooking and baking had alway been a passion and hobby, and the new scenery of farm and garden was a wealth of inspiration – one that kickstarted a new path for Jackie and her love for food. Though not classically trained, she was a voracious reader of all things baking and cooking, and in 2009, Jackie started Blossom Bakery, a small wholesale company selling to local stores, farm stands, and farmers markets. The bakery went on to win the Town of Lincoln Small Business Award and Shannon Passero’s Women in Business Award.
Jackie’s love of developing recipes and creative flair turned to obsession while trying to meet the needs of the ever-growing vegan and gluten communities. The bakery has become a place where everyone can enjoy a tasty treat to suit any palate. Now a seasonal retail bakery on her family farm, customers can see where their food is made and what inspired their creation.
Simply Savory
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