Updated: Oct 26, 2018
I used Minimalist Baker's herbed flatbread recipe (I did tweak it a bit).
1 packet active dry yeast (1 packet yields 2 1/4 tsp)
2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g)
1 Tbsp minced rosemary
3/4 tsp sea salt
1/2 tsp organic cane sugar
2 cups of flour
3 Tbsp olive oil (plus more for coating bowl)
3/4 cup warm water
1 tbsp of vegan butter
1 cup sliced mushrooms
1/4 cup sliced pitted dates
1/2 cup sliced onions
1 tbsp of fresh thyme
Salt and pepper
In a large mixing bowl, add yeast, garlic, herbs, sea salt, organic cane sugar, all-purpose flour, and spelt flour and whisk.
Make a well in the dry ingredients and add olive oil and two-thirds of the warm water to start (1/2 cup or 120 ml as original recipe is written // adjust if altering batch size). Stir with a wooden spoon to mix. Add more water as needed until a dough forms.
Transfer to a clean, well-floured surface and knead until smooth and elastic - about 2 minutes - adding more flour as needed to prevent sticking.
Wipe out mixing bowl and add a bit of oil (1 tsp as original recipe is written // adjust if altering batch size). Roll dough around to coat and position seam-side down in the bowl. Cover with a damp towel or plastic wrap. Set in a warm place to rise for 1 hour.
While the dough is rising heat the oven to 400 degrees. Slice up all the toppings for the flatbread. In a medium size pan add in the butter at medium heat. Once it is melted add in the onions and mushrooms. Cook until the onions are translucent and then add in the dates. Cook for about one more minute and remove from heat.
Once the dough has doubled in size place it on a parchment lined cookie sheet and roll out until it is spread across the whole sheet. Then top it with the date/onion/mushroom mix and dollop the vegan ricotta on top (use as much as you like). Put in the oven for 12 minutes. Remove from the oven and then top with the thyme and salt and pepper.
Serve with a vegan Cesar salad!