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Vegan Garden Flatbread

1 flatbread, any variety 2 tablespoons basil pesto (prepared or homemade) 2 tablespoons Sabra Classic Hummus 3-4 white button mushrooms 2 tablespoons corn (fresh or frozen) 3 spears asparagus, cooked until just tender 1/4 cup vegan mozzarella cheese, shredded Olive oil Red pepper flakes (optional) Salt and pepper, to taste

Heat grill (or oven) to 450 degrees. Bake flatbread 3-5 minutes, until it begins to crisp. Spread pesto, followed by hummus, over flatbread, then layer mushrooms, corn, and asparagus. Top with shredded mozzarella cheese. Place on grill, close lid and cook 3-5 minutes (if using oven, broil approximately 3 minutes). Drizzle with olive oil; sprinkle with red pepper flakes, if desired. Add salt and pepper before serving.