It should take about 10 minutes and it should stick to the back of a spoon. Stir the vinegar occasionally, and simmer until it becomes thicker.

Bring the vinegar to a boil and then turn it down to a simmer.Pour 1/2 cup balsamic vinegar into a small pot.

If you don’t have a bottle of balsamic glaze, you can make your own using balsamic vinegar by following the steps below.

It adds an umami flavor that really shines on this flatbread.

Balsamic Glaze- Normally, I’d say the balsamic glaze is optional but for this particular recipe, I really recommend it.

You can use any color bell pepper and you can swap out any vegetables you’re missing with zucchini, peas, or asparagus.

Vegetables– I used a combination of diced red onion, bell pepper, carrots, and tomatoes.

Pesto– I recommend the vegan pesto from Trader Joe’s, but if you don’t want to use pesto you can substitute marinara sauce or pizza sauce instead.

I also have a recipe for an easy flatbread if you want to make your own from scratch. These can be stored in the freezer and baked from frozen.

I like the Stonefire Kitchen artisan flatbreads and Aldi has a similar version that works great.

Flat bread ideas