Skip to main content
Vegetarian Alfredo Italian Flatbread

Vegetarian Alfredo Italian Flatbread

Smoke-charred butternut squash, mushrooms, and vegetables over a creamy vegetarian Alfredo sauce with plant-based cheese, garnished with fresh basil, sea salt, and a drizzle of olive oil.

Made with

  • Chef's Own® Cream Soup & Sauce Starter

Alternative products

  • Chef's Own® Alfredo Sauce Mix
  • Gold Label Alfredo Sauce

Chef's Tip

Vegetarian-friendly option: Try our ready-to-use Alfredo Sauce!

What You'll Need

Yield: 1 (10-inch) flatbread | Portion: 2–3 servings

 
Amount Ingredients
1 each 10-inch flatbread crust
2 oz Custom Culinary® Chef's Own® Cream Soup & Sauce Starter (Formula No. 1285)
2 oz milk or plant-based milk alternative
3 oz smoke-charred butternut squash, diced
2 oz mushrooms, sliced and roasted
2 oz mixed vegetables (such as zucchini, red peppers, or spinach), roasted
3 oz plant-based mozzarella-style cheese, shredded
1 Tbsp fresh basil leaves, torn
1 tsp extra virgin olive oil
  pinch of sea salt

Preparation

  1. Prepare Alfredo Sauce: In a small saucepan, whisk Custom Culinary® Chef's Own® Cream Soup & Sauce Starter with milk (or plant-based milk) over medium heat until smooth and creamy. Hold warm.
  2. Build Flatbread: Place flatbread on sheet pan. Spread prepared Alfredo sauce evenly over crust. Top with smoke-charred butternut squash, roasted mushrooms, and vegetables. Sprinkle with plant-based cheese.
  3. Bake: Cook in a 425°F oven for 6–8 minutes, or until cheese is melted and crust is crisp.
  4. Finish: Garnish with fresh basil leaves, a drizzle of olive oil, and a sprinkle of sea salt.
  5. Serve: Slice into 4–6 pieces and serve hot.