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Dairy
Medium
2 Hours
Diets 
This beautiful appetizer is super delicious, full of flavor, and looks stunning! Get creative and use any vegetables your family enjoys.
2 tablespoons dry yeast
1 tablespoon sugar
1 and 3/4 cups warm water, divided
1/3 cup olive oil
4 cups Glicks Flour
2 teaspoons salt
1 small green squash, sliced
1 small yellow squash, sliced
1 red pepper, sliced
3 cloves garlic, chopped
1 box fresh mushrooms, sliced
1 purple onion, sliced
salt, to taste
pepper, to taste
1 tablespoon Gefen Parsley Flakes
3 tablespoons Gefen Olive Oil
2 tablespoons butter
2 tablespoons Glicks Flour
1/4 teaspoon Gefen Garlic Powder
1 cup milk
1 and 1/2 cups shredded cheese
1/4 teaspoon salt
In a large mixing bowl, combine the yeast, sugar, and one cup of warm water.
Let it rest for 10 minutes or until it starts to bubble.
Then, add the remaining ingredients, including the remaining water, adding the salt last.
Mix with a wooden spoon until the dough is wet and sticky. Cover the bowl with a towel and let it rise for 30 minutes.
Meanwhile, preheat oven to 400 degrees Fahrenheit.
On a lined cookie sheet, add all the sliced veggies, except the onions. Add spices and oil.
Bake for 20-30 minutes.
Lightly coat another lined cookie sheet with olive oil. Transfer the dough onto the pan and gently spread it toward the corners. Drizzle a little olive oil over the top of the dough and dimple it by pressing down gently.
Evenly distribute the roasted vegetables on top of the dough, and sprinkle parsley flakes over it. Let it rest for 20 minutes.
Preheat oven to 425 degrees Fahrenheit and bake for 30 minutes, or until the edges are crispy.
Finally, cut into squares and serve on sticks. Serve with Cheesy Sauce (recipe follows).
Melt butter in a pot over medium heat. Add the flour and mix until a paste forms.
Add the milk and spices, cooking until fully incorporated.
Stir in the cheese until it is melted.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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