I have a keen ability to over-buy produce this time of year. I go to the market with a specific list but usually come home with way more than what I intended. Which means, a lot of meals that get made are catch-all, use the straggler vegetables. One of my favorite recipes that takes this approach are these vegetarian tacos but this vegetable flatbread is a close second. I especially love this flatbread because thanks to the cooking time, all the vegetables can be tossed on raw and will soften/cook while the cheese is melting. This recipe is also great for adding any and all herbs you might have growing in your garden!Print
An easy summer flatbread featuring all the great summer produce and topped with a nice layer of cheese.
- 1/4 cup sliced red onion
- 1/2 cup sliced red pepper
- 2 to 3 tablespoons minced chile pepper
- 1 ear sweet corn (kernels removed)
- 1 medium just-ripe tomato (thinly sliced)
- 2 Flatout Pizza Crust (enough for two people)
- 1/3 to 1/2 cup roasted tomato sauce
- 2 tablespoons fresh minced basil
- 1 tablespoons fresh minced chives
- 2 teaspoons fresh minced oregano
- 3 to 4 ounces shredded mozzarella
- Prepare the vegetables as needed.
- Place the crusts on a sheet tray and cook according to directions to prepare. Spread a couple tables of sauce over the top then layer tomato slices on top. Sprinkle the corn mixture evenly over both crust followed by the herbs, then cheese.
- Bake until the cheese has melted and browned, 10 to 12 minutes. Remove from oven and let cool slightly before cutting.
Tips & Tricks: Switch this up and use pizza dough divided into two then bake at 475˚ for 12 to 15 minutes, just long enough to melt the cheese.
Nutrition: see the information.
- Calories: 853
- Sugar: 11.3
- Sodium: 1964
- Fat: 20.2
- Carbohydrates: 134
- Fiber: 10.1
- Protein: 34.7
- Cholesterol: 39.2
Step by Step
In leaving the title of this recipe very generic, there is much room for riffing. Ideally almost any item you could buy from a market would work on this pizza. Eggplant, greens, or even a few slices of peaches are welcome. I say the more vegetables, the better.
Grill It: Don’t want to turn on your oven? These flatbreads grill up nice and easy. If you’re using traditional pizza crust, I recommend grilling the crust on both sides before adding the toppings.
Squash: Need one more way to cook with all that zucchini you have? Dice it and toss in with the with corn mixture!
Cheese: I’m a bit boring when it comes to flatbread cheese in that it’s almost always just mozzarella but, smoked cheese, feta, or even goat cheese would be perfectly welcome.
I’ll be the first to admit that I’ve always been skeptical of products like this because I love my homemade dough so much. However, my mind was forever changed when I came home from a long trip to find that my husband happily made pizza with these crust, quite a few times. The ease of use is great with something like this and so now, we keep a stash in the freezer for nights we really don’t want to cook but also don’t want to order out. Plus, since these are individual pizzas, there’s no fighting about toppings. A few of my favorite flatbread/pizza ideas: