Veggie Loaded Flatbread Pizza
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This easy flatbread pizza recipe is a simple, family-friendly meal that comes together quickly. Using store-bought flatbread, fresh mozzarella, and plenty of colorful veggies, you’ll have a crispy, flavorful pizza on the table in no time.
About This Recipe
My friend Claire introduced the concept of making these flatbread pizzas on a recent girls weekend. It worked beautifully because each person could customize them as they wanted (ahem-no-olives-on-mine-please!).
I also thought the time-saving concept of tossing all of the topping ingredients together in a bowl with seasoning before adding to the top was genius.
Polly’s Tips for Success
- Use a food chopper if you have one. It went so much faster.
- Assemble the pizzas on a rimmed baking sheet. This makes it easier to dump the chopped toppings on them without making a mess.
- I buy the flatbread in bulk and freeze what I don’t need. I love and use Aldi’s artisan flatbread, but you can use Naan flatbread instead.
- My husband likes more cheese, so he tosses in a handful of Italian shredded cheese to his topping mix.
- Try adding in some fresh pesto for even more flavor. It’s delicious.
- Don’t get too caught up in measurements on the toppings. If you want more, add more. If you want less, don’t use the amount we recommended. Want other toppings not mentioned? Go for it and live your best life.
Main Ingredients
Here is what you’ll need to make your own Flatbread Pizzas at home. Feel free to explore the space though!
Ingredient Notes
- Rectangular flatbreads – I used Aldi’s brand. (sub: 6 mini Naan flatbreads)
- Finely diced veggies – I used bell peppers, mushrooms, red onion, and spinach. Other ideas include olives, cherry tomatoes, banana peppers, etc.
- Fresh mozzarella pearls – I’ve used sliced fresh mozzarella as well.
- Crumbled feta cheese – You can substitute crumbled goat cheese.
- Pesto Rosso – Pesto Rosso is made with sun-dried tomatoes, olive oil, cheese, nuts, and garlic. Find it near jarred pesto. If you can’t find it, substitute pizza sauce (or even pesto).
How to Make Flatbread Pizza
Combine Toppings
In a medium mixing bowl, add the diced veggies, pepperoni, mozzarella pearls and feta and stir together. Drizzle with avocado oil and add the seasonings. Stir until well combined.
Assemble Flatbreads
Spread the Pesto Rosso (or pizza sauce) over each flatbread until there is a thin layer covering it all. Spread the ingredients in the bowl on top of the flatbreads evenly. Make sure mozzarella pearls are spread out fairly evenly.
Bake & Serve
Bake directly on middle rack for 7-8 minutes, or until the cheese is melted, toppings are hot, and the edges of the flatbread are golden brown.
Be sure to place a baking sheet on lowest rack to catch melting cheese.
Remove from the oven and sprinkle with fresh basil, if desired. Slice and serve immediately.
How to Make It a Freezer Meal
Freeze For Later: Assemble the flatbread pizzas but do not bake. Wrap the pizzas tightly in several layers of plastic wrap or foil, label, and freeze.
Prepare From Frozen: Preheat the oven to 425°F. Bake frozen pizzas directly on middle rack for 20-25 minutes, or until the cheese is melted, toppings are hot, and the edges of the flatbread are golden brown. Be sure to place a lined baking sheet on lowest rack to catch any melting cheese.
FAQs
Pesto Rosso is a rich, flavorful Italian red pesto made with sun-dried tomatoes, olive oil, cheese, nuts, and garlic, often used as a sauce or spread. Find it in the same aisle as jarred pesto. If you can’t find it, use pizza sauce instead.
Place flatbread leftovers in a rigid airtight container with lid in the fridge. I found that using a storage bag leads to a bit of a mess.
Yes, if your flatbread is a different size, just adjust the amount of sauce and toppings you add accordingly. The baking time may need to slightly adjusted as well. I love and use Aldi’s artisan flatbread, but Naan flatbread would work instead.
Veggie Loaded Flatbread Pizza
Ingredients
- 2 (14-ounce) rectangular flatbreads (I used Aldi’s brand; sub: 6 mini Naan flatbreads)
- 2 cups finely diced veggies (i.e. bell peppers, cherry tomatoes, mushrooms, red onion, spinach, olives etc.)
- 1/4 cup finely diced pepperoni (optional)
- 6 ounces fresh mozzarella pearls, diced (sub: sliced fresh mozzarella)
- 1/4 cup crumbled feta cheese (sub: crumbled goat cheese)
- 1 tablespoon olive oil (sub: avocado oil)
- 1/2 teaspoon Italian seasoning (or more to taste)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt (or more to taste)
- 1/4 teaspoon pepper (or more to taste)
- 1 jar (6.7 ounce) Pesto Rosso (sub: pizza sauce)
- Optional for garnish: Fresh basil, red pepper flakes, splash of good balsamic vinegar or balsamic glaze
Instructions
- Prep: Preheat oven to 425°F.
- Combine Toppings: In a medium mixing bowl, add the diced veggies, pepperoni, mozzarella pearls and feta and stir together. Drizzle with olive oil and add the Italian seasoning, garlic powder, a sprinkle of salt, and pepper. Stir until well combined.
- Assemble Flatbreads: Spread the Pesto Rosso (or pizza sauce) over each flatbread until there is a thin layer covering it all. Spread the ingredients in the bowl on top of the flatbreads evenly. Make sure mozzarella pearls are spread out fairly evenly.
- Bake: Bake directly on middle rack for 7-8 minutes, or until the cheese is melted, toppings are hot, and the edges of the flatbread are golden brown. (Tip: Be sure to place a baking sheet on lowest rack to catch any melting cheese.)
- Serve: Remove from the oven and sprinkle with fresh basil, if desired. Slice and serve immediately.
Freezer Instructions
Notes/Tips
- I used my food chopper to save time.
- Didn’t use all of your veggies? Toss them in a baked omelette the next morning.
- Toss in some fresh pesto to the veggie mix if you have some.
- If using sliced fresh mozzarella, distribute it evenly across the flatbread before spreading the chopped veggie mix over it.
- The Naan bread version works from frozen in air fryer at 375°F for about 5-6 minutes.
- Don’t get too caught up in measurements on the toppings. If you want more, add more. If you want less, don’t use the amount we recommended. Want other toppings not mentioned? Go for it and live your best life.
Nutrition
So easy to put together and such great flavor.
So glad you liked this Emily! Thanks for leaving a review.