Roasted Vegetable Flatbread

4.67 from 45 votes

This Roasted Vegetable Flatbread will satisfy all your pizza cravings with delicious toppings like portobello mushrooms and fresh mozzarella.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Italian

Servings: servings

Calories: 414kcal

Author: Taylor Stinson

Ingredients

1 storebought pizza crust
2 tbsp olive oil divided
2 cloves garlic minced
1 portobello mushroom
1/2 medium zucchini
7-8 sundried tomato slices
1/2 red onion sliced
1/2 yellow pepper sliced
1/2 tsp salt
1/2 tsp pepper
1/3 cup ricotta cheese
2 tbsp fresh basil chopped
1/2 tsp dried rosemary
1/2 cup Parmesan cheese
1/2 cup mozzarella cheese

Instructions

Preheat oven to 500 degrees.
Brush pizza crust with 1 tbsp olive oil and season with salt & pepper, topping with garlic. Cook for 8-10 minutes.
Meanwhile, slice vegetables. Add vegetables to a non-stick baking sheet, seasoning with salt and pepper and drizzling remaining tbsp of olive oil overtop. Roast in the oven for 5 min.
Once dough is finished, remove from oven and add ricotta cheese as the first layer, then add vegetables, herbs & and other cheeses.
Cook for another 12-15 minutes until cheese is melted and pizza dough is fully cooked. Serve and enjoy!

Notes

Mix up the toppings to whatever you have in your fridge.

Cook the pizza dough for 8-10 minutes before adding the toppings to get that amazing crunchy texture.

Store your leftovers in the fridge for up to 3 days then reheat on a baking sheet in the oven at 350°F.

Wrap your flatbread in plastic wrap or a freezer-safe Ziploc and freeze for up to 2 months. Pop it in the oven and reheat for 12-15 minutes until the cheese has melted.

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