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1
To make Marinated Apple Slivers: Combine tomato paste, olive oil, and chile flakes in small saucepan; bring to a low boil over high heat.
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2
Reduce heat to medium-low, and simmer 30 minutes.
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3
Remove from heat, and strain oil into small bowl.
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4
Discard solids, and cool oil.
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5
Marinate apple matchsticks in oil 10 minutes before serving flat bread.
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6
To make Spinach-Basil Pesto: Blend all ingredients in food processor until smooth.
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7
Set aside.
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8
To make Roasted Portobellos: Preheat oven to 425 F. Whisk together oil, wine, mustard, garlic, salt, and pepper in bowl.
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9
Spread mixture on large baking sheet.
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10
Place Portobello mushrooms cap-side-down in marinade, and roast 20 minutes, or until browned and tender.
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Cool, then slice each mushroom into 5 or 6 slices.
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12
To make Flat Bread Dough: Combine flours and salt in bowl of stand mixer or large mixing bowl.
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13
Add olive oil and 3/4 cup water; beat or stir until smooth.
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Knead 7 to 10 minutes in stand mixer fitted with dough hook, or knead by hand on well-floured work surface until dough is smooth and no longer sticky.
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15
Cover, and let rest 1 hour.
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16
Preheat oven to 425 F, and coat baking sheet with cooking spray.
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17
Divide Flat Bread Dough into 4 balls.
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Roll each ball into 6-inch-diameter circle on well-floured work surface.
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Transfer dough circles to prepared baking sheet.
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20
Spread 2 Tbs.
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Spinach-Basil Pesto on each circle, then top with mushroom slices and kalamata olives.
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22
Bake 10 minutes, rotating tray halfway through cooking time.
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23
Top with Marinated Apple Slivers just before serving.
