Balsamic-roasted vegetables are piled high on flatbread in this super easy and delicious vegetarian dinner! This recipe makes 4 servings of pizza.
It's no secret that flatbread makes deliciously crisp, cracker-like pizzas. Roasted vegetable pizzas are some of my favorite kinds to pick up from the freezer aisle (yes, even the food blogger loves a freezer meal from time to time!) so I figured it was the perfect combination for a flatbread pizza.
When I included these flatbread pizzas in my weekly meal prep series, I used the extra balsamic veggies from them in my Red Lentil Pasta Sauce.
Love making pizza as much as I do? Check out my post on Whole Wheat Pizza Dough, Goat Cheese Pita Pizzas, or my favorite BBQ Tofu Pizza.
Recipe highlights
- Serves 4: Two 4x8-inch flatbreads make 4 square pizzas, or 4 servings.
- Great for meal prep: The veggies can be chopped up to 5 days in advance. Then when you need a quick dinner, just assemble the pizzas and bake!
- Crisp, cracker-like crust: Unlike traditional pillowy pizza dough, the goal here is ultra crispy edges. I bake the flatbreads on a sheet pan topped with a wire-cooling rack. This allows air-flow and imitates baking the flatbread directly on an oven rack, just without the same potential for mess!
Ingredients
- Flatbread: I use Stonefire flatbread, which comes as two long rectangles. I cut the rectangles into 4 square pizzas. Any type of flatbread works for this recipe, just scale the toppings up or down, as needed.
- Marinara: A small jar works well here. If you end up with leftover sauce, use it in Vegetarian Meatball Subs.
- Veggies: I use baby bella mushrooms, red bell pepper, and zucchini. The veggies are sauteed before adding to the pizza so that they roast in the oven instead of just making the pizzas soggy. No soggy pizza here!
- Mozzarella cheese: I use the standard shredded mozzarella, but feel free to use a vegan shredded cheese or fresh slices of mozzarella.
- Pesto: This is optional, but I love adding a few dollops of fresh pesto onto each pizza.
Reheating tips
Since there's only two of us, we like to make all four pizzas at once and reheat them in the air fryer.
- After baking the pizza, let them cool before wrapping in foil or another storage container.
- Reheat in the air fryer at 375F for just 3-5 minutes, the cheese will melt nicely and the crust will re-crisp.
Recipe
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Roasted Vegetable Flatbread Pizzas
Equipment
- 1 large sheet pan
- 1 wire cooling rack
Ingredients
- 2 (14-ounce) flatbreads two 4x8-inch flatbreads
- 1 tablespoon olive oil more as needed
- 8 ounces baby bella mushrooms sliced thinly
- 1 small zucchini sliced into half moons
- 1 small red bell pepper cut into 1-inch pieces
- ¼ teaspoon salt
- 1 tablespoon balsamic vinegar
- 1 cup marinara sauce from a 24-ounce jar
- 1 ½ cups shredded mozzarella cheese
- ¼ cup pesto optional
Instructions
- Preheat the oven to 425F. Cut the flatbread in half so that you have 4 squares total. Place a wire cooling rack on a sheet pan and set aside.
- Heat a large skillet over medium heat. Drizzle with oil. Once hot, add the vegetables. Sauté for 5 minutes, or until the veggies start to soften. Sprinkle with salt, drizzle with balsamic, and remove from the heat.
- Meanwhile, add a few scoops of marinara sauce to each square of flatbread. Use a spoon to spread the marinara to the edges of the pizza, adding more marinara as desired.
- Transfer the flatbreads to the sheet pan fitted with the wire rack. It's okay if they hang over the edges a bit. Top each flatbread with a sprinkle of veggies, then a sprinkle of cheese, then some more veggies.
- Bake at 425F for 10-15 minutes. I typically bake for 15 minutes, which yields very golden almost burned cheese and almost blackened, cracker-crisp flatbread edges.
- Optionally, serve with dollops of pesto on top. Enjoy!
Notes
- I usually end up with some extra vegetables when I make these pizzas. Leftover sautéed veggies can be stored for 3-4 days in the fridge and added to pasta (like this One Pot Spaghetti) or scrambled eggs.
- These pizzas reheat well in the air fryer. Reheat at 375F for just 3-5 minutes, the cheese will melt nicely and the crust will re-crisp.
- The nutrition calculations are an estimation and will vary based on ingredients used. They were calculated using roughly 1 cup of marinara sauce.
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