Roasted Veggie Flatbread

Roasted Veggie Flatbread

We love this recipe because you can use just about any veggies & you’ll get an amazing flatbread.  Amazing as is, or substitute as you need.

roasted veggie flatbread

Roasted Veggie Flatbread

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 people


  • 1 medium-sized portobello mushroom
  • 1 summer squash or zucchini
  • 7-8 sun-dried tomato slices
  • 1/2 red onion sliced
  • 1/2 yellow pepper sliced
  • 2 tbsp fresh basil chopped
  • 1/2 tsp fresh rosemary chopped
  • 1 clove large garlic chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp red pepper flakes
  • 2 tbsp olive oil divided
  • 1 bag store-bought pizza dough
  • 1/3 cup ricotta cheese
  • 1/8 cup Parmesan cheese
  • 1/8 cup mozzarella cheese


  • Preheat oven to 500°.
  • Roll pizza dough out flat, and fit onto a pizza stone (which must be preheated in the oven beforehand) or a regular oven tray. Brush with 1 tbsp olive oil and season with salt & pepper, topping generously with chopped garlic. Cook for 8 minutes.
  • Meanwhile, slice vegetables and season with salt and pepper, drizzling 1 tbsp of olive oil over top. Cook in the oven for 3-4 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 8-10 minutes until cheese is melted and pizza dough is fully cooked.
  • Serve right away with a glass of wine and enjoy!


Recipe from The Girl on Bloor.
Tried this recipe?Let us know how it was!