Vegan Sausage, Fig, Arugula, Mozzarella Flatbread

Who doesn't love pizza? And if you're vegan you especially love it because it's so hard to find in the standard pizza shop. 

I'm all about easy recipes here. I've made a dead simple cheesy, buttery vegan cacio e pepe and another is my fresh pico de gallo for a quick snack. I love to create meals that leave a few leftovers (so I don't have to cook extra during the week) but still use simple, common ingredients

One great thing about pizza is it's one of the most customizable recipes ever. Additionally, pizza crust is extremely straight forward and there are plenty of yeast-free doughs if you're in a rush. I used Inside the Rustic Kitchen's Vegan Pizza Dough No Rise No Yeast recipe and it was amazingly fast, including standard kitchen ingredients and resulted in a slight chewy but firm dough. 

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This vegan sausage, fig, arugula, mozzarella flatbread (I know not pizza but still similar) is my favorite thing to make on a Friday night when I want some 'za but don't feel like enduring the drunk Cubs fans of Wrigleyville. All these ingredients can even be found at the Jewel Osco in Wrigleyville, too! I highly recommend going grocery shopping before Friday festivities begin, though. 

Ingredients

Some nights I could half of this, others I share it with two other people. It's perfect for dinner, "movie night" type foods, or as an appetizer. 

  1. First, make the dough through the above linked recipe. If you don't feel like, purchasing pre-made uncooked, dough or a pre-made flatbread is an excellent alternative. Trader Joe's sells both and they're delicious. Preheat the oven to 350 degrees Fahrenheit.
  2. Roll out the dough in a rounded rectangular shape on a parchment lined or silicone covered baking sheet. 
  3. Wash four figs under cold water and trim the stems off. Slice the figs into quarters vertically - meaning sit the fig on its butt and slice long ways. 
  4. Sprinkle the mozzarella shreds for a base and layer with the figs, making sure they are evenly distributed across the dough. Add the Upton's Italian seitan as the last layer before baking. If the seitan isn't quite naturally crumbly, then slice the seitan with a serrated knife to help break it up.
  5. Place the flatbread in the oven and let cook for 12 minutes. After 12 minutes remove the pizza and add a handful of arugula over all the topping and return to the oven for one more minute.
  6. Remove the flatbread and slice accordingly for serving requirements.