Print

Amaranth Flatbread with Fig, Sweet Corn, and Shallot Cream Sauce

A beautiful summery pizza made on crispy amaranth flatbread, topped with a creamy shallot sauce, fresh basil, Mission figs, and juicy summer corn.

Course Main Course
Cuisine vegan, vegetarian
Keyword amaranth flatbread
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours
Total Yield 2 9-inch flatbreads
Calories Per Serving 210 kcal
Author Yup, it's Vegan

Ingredients

For the amaranth flatbread dough:

  • 1 cup warm water
  • 1 tbsp coconut sugar (or other sugar)
  • 2 and 1/4 tsp active dry yeast (1 packet / scant 1 tbsp)
  • 1 cup amaranth flour (or additional whole wheat flour)
  • 1 and 1/2 cups whole wheat flour plus more for kneading
  • 3/4 tsp salt

For the vegan shallot cream sauce:

For assembling the flatbreads:

  • 12 fresh black mission figs sliced
  • 1 cup cooked corn kernels
  • 1/4 cup fresh basil leaves thinly sliced
  • salt and freshly ground black pepper to taste

Instructions

To prepare the amaranth flatbread dough:

  1. Stir together the water, sugar, and yeast. Set aside for a few minutes until it starts to get foamy (this is to verify that the yeast is working).
  2. In a bowl, use a fork to stir together the amaranth flour, whole wheat flour, and salt until fully combined. Pour in the yeast mixture. Stir everything together until a homogeneous dough is formed. It will seem pretty sticky.
  3. Cover the bowl with a damp towel and let rest for 10 minutes.
  4. Either continue in the bowl or transfer to a floured surface. Knead the dough, working in additional whole wheat flour whenever it starts to stick, until the dough is smooth and a little stretchy. 4-6 minutes. Though it won't be as elastic as 100% wheat dough, you should still be able to see formed strands of gluten throughout it.
  5. Cover the dough with a damp towel and set in a warm place to rise for 60-90 minutes, or until approximately doubled in size.
  6. Punch down the dough, divide in half, and transfer to a sealed container or Ziploc bag in the fridge, until ready to use. The dough will keep in the refrigerator for up to 3 days before using.

To prepare the shallot cream sauce:

  1. Get a small saucepan ready. Puree all ingredients in a blender or food processor until completely smooth.
  2. (optional) If you don't have a high-powdered blender, you will want to pour the mixture through a mesh sieve into the sauce pan, using a spatula to get all of the liquid through. This will filter out any tiny cashew pieces that didn't get fully pureed.
  3. Turn the heat to medium and cook, stirring frequently (but not constantly). The mixture will start to thicken and look kind of chunky. Keep stirring and cooking until it smooths out again.
  4. Turn the heat to low, cook for 1-2 more minutes, and then remove from the heat. Once cooled, you can store in the fridge until you're ready to use it. It will keep in the refrigerator for up to 5 days.

To prepare the amaranth flatbread:

  1. Set out the dough at room temperature for 20-30 minutes before using (if stored in the refrigerator).
  2. Roll out one of the halves of the dough (on a floured surface if needed) into a disc.
  3. (GRILL OPTION): Place the dough onto a lightly oiled cast iron skillet. Place on the center of the grill and cover the grill. Cook for 3-5 minutes, or until the dough starts to pull away from the bottom of the pan a bit.
  4. (GRILL OPTION): Spread the shallot cream sauce on the base of the flatbread, add half the figs and corn, and return to the grill. Cook for another 5-8 minutes, or until the dough is cooked through and the sauce is melted. Remove from the heat.
  5. (OVEN OPTION): Preheat the oven to 425 degrees Fahrenheit. Cook the flatbread in a cast iron skillet or on a lined baking sheet for about 8 minutes, until starting to crisp up.
  6. (OVEN OPTION): Spread the shallot cream sauce on the base of the flatbread, add half the figs and corn, and return to the oven. Cook for another 7-10 minutes, or until the dough is cooked through and the sauce is melted. Remove from the heat.
  7. Top with basil, salt and pepper to taste, and serve.
  8. Repeat with the remaining half of the dough as desired.

Recipe Notes

Nutrition facts assume 2 pizzas cut into 4 slices each.

Nutrition Facts
Amaranth Flatbread with Fig, Sweet Corn, and Shallot Cream Sauce
Amount Per Serving (1 slice)
Calories 210 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 425mg 18%
Potassium 205mg 6%
Total Carbohydrates 41g 14%
Dietary Fiber 6g 24%
Sugars 9g
Protein 7g 14%
Vitamin A 2%
Vitamin C 13%
Calcium 5%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.