Description
A delicious and easy flatbread pizza topped with sautéed vegetables and cheese.
Ingredients
Scale
- 2 (14-ounce) flatbreads (two 4×8-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)
- 1/4 teaspoon salt
- 1 tablespoon balsamic vinegar
- 1 cup marinara sauce (from a 24-ounce jar)
- 1 1/2 cups shredded mozzarella cheese
- 1/4 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
- For a spicier version, add red pepper flakes to the vegetables while sautéing.
- You can customize the toppings with your favorite vegetables or add meat if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 flatbread square
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg