Roasted Vegetable and White Bean Flatbreads

Cooking corrected from source headline to match steps.

• 1 tbsp cornmeal for dusting, estimated
• 1 package halal vegan pizza dough
• 6 item baby potatoes
• 8 item brussels sprouts
• 1 item carrot
• 1 item onion
• 1 tbsp lemon juice replacing wine vinegar
• 0.333 cup halal balsamic vinegar
• 1 cup canned white beans, drained
• 1 tsp chopped fresh sage
• 2 cup lettuce or spinach
• 2 tsp water for bean mash

1. Divide dough into four flatbreads and bake on a cornmeal-dusted tray at 200°C for ten to thirteen minutes.
2. Quarter potatoes and sprouts and chop carrot and onion. Toss with lemon and seasoning and roast at 220°C for about twenty minutes until tender.
3. Simmer balsamic vinegar about six minutes until syrupy. Mash beans with sage and water.
4. Spread beans on flatbreads, add vegetables and bake five minutes to heat through. Drizzle glaze and add leaves.

Adapted from Modern Plant Based Recipe Book, PDF p. 71.