Roasted Vegetable Flatbread Pizzas
This recipe makes 4 individual sized pizzas using flatbread and a bunch of veggies.
Servings: 4 servings
Calories: 517kcal
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!
Video
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.
Nutrition
Calories: 517kcal | Carbohydrates: 66g | Protein: 22g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 34mg | Sodium: 1269mg | Potassium: 757mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1500IU | Vitamin C: 33mg | Calcium: 278mg | Iron: 4mg
