Roasted Garden Veggie Flatbread
A delightful vegetarian flatbread featuring roasted garden vegetables and fresh mozzarella, perfect for pizza night.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Rolling Pin
- 1 pizza stone optional, for a crispier crust
Ingredients
Flatbread Base
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup warm water
- 2 tbsp olive oil
Toppings
- 1 cup cherry tomatoes halved
- 1 zucchini sliced
- 1 red bell pepper sliced
- 1 red onion sliced
- 2 cups fresh mozzarella shredded
- 1/4 cup fresh basil leaves
Instructions
Preparation
- Combine flour and salt in a large bowl. Add warm water and olive oil, mixing until a dough forms. Knead for 5 minutes until smooth. Cover and let rest for 10 minutes.
- Preheat oven to 425°F. Toss vegetables in olive oil, salt, and pepper. Spread on a lined baking sheet and roast for 20-25 minutes until tender.
- On a floured surface, roll the rested dough into a rectangular shape about 1/4 inch thick. Transfer to a pizza stone or baking sheet.
- Spread mozzarella cheese over the dough. Arrange roasted vegetables on top. Sprinkle with Italian herbs if desired.
Serving
- Bake in the oven for 15-20 minutes until the cheese is bubbly and the crust is golden brown. Cool slightly before slicing.
- Garnish with fresh basil leaves. Serve warm and enjoy!
Storage
- Store leftover flatbread in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving.
Notes
Pro Tips: Roast vegetables at high heat for the best flavor.
Ingredient Substitutions: Try using whole wheat flour for added fiber.
How to Serve: Serve with a side salad or soup.
Storage & Freshness: Store in an airtight container.
Make-Ahead Tips: Prepare the dough a day in advance and store in the refrigerator.
Ingredient Substitutions: Try using whole wheat flour for added fiber.
How to Serve: Serve with a side salad or soup.
Storage & Freshness: Store in an airtight container.
Make-Ahead Tips: Prepare the dough a day in advance and store in the refrigerator.