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Roasted Veggie Flatbread Pizza Recipe

With the holidays almost over, I think most of us are ready to get back to a somewhat more “normal” diet. I know I am. I’ve had so much cheese, cookies and beer over the last couple of weeks, I don’t really want to see any of them for about a month. Well, maybe not the beer. Hmmm, or the cheese. Maybe I’d just do best to stay away from cookies! I think that’s always a fairly good idea overall!

Roasted Veggie Flatbread Pizza Recipe

As you’re all keenly aware, today is the last day of 2013. Since that’s the case, I figured I’d give you one last simple yet tasty recipe to go out on. I know many of you are fan of the Indian naan flatbreads. I am as well, and my favorite thing to do with them is to make a little flatbread pizza.  I top them with all kinds of things, just depending on what I have in my fridge at the time. The last time I made this I happened to capture what I did exactly so I figured I’d bring it to you as an example of what you can do with naan, too!

Roasted Veggie Flatbread Pizza Recipe

The best part about these little naan pizzas is that they are totally and 100% customizable. They’re a blank canvas for your creativity. There’s really no right or wrong answer here. Just tasty goodness. Below you can see the mixture I happened to use on this particular flatbread. I actually made this a little farther back in the fall so that’s why I have eggplant here in the mix. Since that’s pretty out of season right now, you can use roasted sweet potatoes or some delicious shiitake mushrooms if you’d like. You could even use some broccoli or cauliflower if so inclined. Remember – use what you have and let your creativity soar.

Roasted Veggie Flatbread Pizza Recipe

Most of the ingredients used here can be found on the grocery store olive bar. This mainly includes the olives, roasted red pepper, roasted garlic and artichoke hearts. Sometimes you can even find roasted eggplant or caponata there, too. I’d suggest using that if you can. It really makes this dish so much easier to prepare when all you have to do is dice things and add them to the flatbread.

Roasted Veggie Flatbread Pizza Recipe

As far as topping the flatbreads, I like to just scatter all my ingredients over the breads evenly. I then top with a little mozzarella cheese and green onion. Once the flatbreads come out of the oven, they’re good to go. I do like to allow them to sit for a few minutes so that the cheese can settle down and it doesn’t fall off once you cut. That’s a classic “pizza problem” that can be solved by just giving it a few minutes to cool off.

Roasted Veggie Flatbread Pizza Recipe

I hope you like how this flatbread looks and that you give it a try yourself. I also hope that it inspires you to try new and creative versions of this basic recipe depending on what’s in season and what you can find at your local grocer or farmer’s market.

Roasted Veggie Flatbread Pizza Recipe

Happy New Year to you all! 

Have a safe and wonderful night tonight and an awesome rest-filled New Year’s Day!

Yield: 4 servings

Roasted Veggie Flatbread Pizza Recipe

This flatbread pizza recipe is loaded with delicious roasted veggies like eggplant, red peppers, and garlic plus greens, olives, artichokes and cheese.

Ingredients:

  • 1 onion, thinly sliced
  • 1 teaspoon neutral oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups hearty salad greens like kale, arugula or tatsoi
  • 4 naan flatbreads
  • 1 cup cubed roasted eggplant
  • 4 tablespoons olives
  • 4 tablespoons chopped roasted red bell pepper
  • 4 tablespoons chopped roasted garlic
  • 4 tablespoons chopped artichoke hearts
  • 1 cup grated mozzarella cheese
  • 2 tablespoons thinly sliced green onions

Method:

  1. Preheat the oven to 400 ºF.
  2. In a medium large skillet over medium high heat, combine the onion, salt, pepper and neutral oil. Cook for 10-15 minutes until onion is caramelized.
  3. Add the hearty salad greens and toss well to combine. Remove from heat as soon as salad greens are softened.
  4. Place the four naan flatbreads between two baking sheets. Divide the prepared topping ingredients into four portions, and top each bread with a quarter of the ingredients. Save the mozzarella and green onions for last - use those to top all of the other ingredients.
  5. Bake for 10 minutes. Remove from oven and allow to cool 5 minutes before cutting.

Prep:20 min

Cook:10 min

Total:30 min

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