Vegetable Flatbread Pizza
Vegetable Flatbread Pizza is a quick and easy dinner option or an awesome appetizer for a party. With plenty of cheese and roasted veggies, you've got a Meatless Monday option the whole family will love!
Servings: 4 servings
Ingredients
- 1/3 cup onion chopped
- 1/3 cup red bell pepper chopped
- 1/3 cup cherry tomatoes halved
- 1 Tablespoon olive oil
- Kosher salt to taste
- Ground black pepper to taste
- Garlic powder to taste
- Italian seasoning to taste
- 2 pieces garlic naan bread (or plain)
- 3 Tablespoons pesto sauce
- 1/2 cup mozzarella cheese shredded
- 1/4 cup kalamata olives sliced
- 1/4 cup marinated quartered artichoke hearts halved
- 1/4 cup goat cheese crumbled (you can also use feta if you'd prefer)
Instructions
- Preheat the oven to 400 degrees and line 2 sheet pans with parchment.
- In a large bowl, toss the onions, peppers and cherry tomatoes with olive oil.
- Season them to taste with salt, pepper, garlic powder and Italian seasoning. Toss to evenly coat and pour onto one of the sheet pans in a single layer.
- Bake for 20 minutes.
- Place 2 pieces of naan onto the other pan. Add this to the oven during the last 5 minutes of the vegetables bake time.
- When the bake time is up, remove the vegetables and the naan from the oven and reduce the temperature to 375 degrees.
- Divide the pesto sauce between the two pieces of naan and spread evenly over the top of them.
- Sprinkle the mozzarella cheese over the top of them and sprinkle with the roasted vegetables, olives, artichoke hearts and goat cheese.
- Return the pizzas to the oven and bake for 10-15 minutes or until the cheese is melted and bubbly. Slice and serve immediately.
Nutrition
Calories: 379kcal | Carbohydrates: 34g | Protein: 12g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 850mg | Potassium: 83mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1076IU | Vitamin C: 22mg | Calcium: 156mg | Iron: 1mg
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