How to Video
Veggie Loaded Flatbread Pizza
This easy flatbread pizza is a simple, family-friendly meal that comes together in minutes! Using store-bought flatbread, fresh mozzarella, and plenty of colorful veggies, you’ll have a crispy, flavorful pizza on the table in no time.
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
Freeze For Later: Follow steps 2 and 3. 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 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.
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
Serving: 0.5 flatbread | Calories: 568 kcal (28%) | Carbohydrates: 76 g (25%) | Protein: 26 g (52%) | Fat: 21 g (32%) | Cholesterol: 49 mg (16%) | Sodium: 1329 mg (58%) | Fiber: 12 g (50%) | Sugar: 5 g (6%)
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