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by sanna last updated May 31, 2019 posted May 31, 2019 Leave a Comment

Roasted Veggies Flatbread Pizza

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Oven roasted zucchini, eggplant and mushrooms piled on a whole wheat flatbread along with a generous amount of mozzarella cheese. This Roasted Veggies Flatbread Pizza is ready in less than an hour for a quick, easy meal.

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Top shot and close up of Roasted Veggies Flatbread pizza.

I have fallen into the flatbread deep hole. I am just totally loving them lately. It all started last year. I think I fed myself naan pizza for half the spring and summer season combined.

I topped them with store-bought pesto. Sometimes, I went full- mode with some Mushroom Jalapeno Naan Pizza. I also topped them with just plain mozzarella cheese. Anything.

Top shot view of the whole veggies flatbread pizza.

Today, I am sharing with you how I am executing my flatbread pizza game lately. With all the baking I do, I make sure I get a lot of veggies in my meals so I am not all carbs, carbs and carbs.

Presenting, Roasted Veggies Flatbread Pizza. Eggplants, zucchini, mushrooms and bell pepper, all piled on a whole wheat flatbread along with some mozzarella cheese.

The chopped veggies for the flatbread pizza,

To me, one delicious way to eat veggies is to have them roasted. Not to mention, it is easy too. Just throw them in the baking pan, toss them with some olive oil, pepper and salt.

So this flatbread pizza is quick to put together. Get a nice, square or rectangular whole wheat flatbread, or 2 regular sized naans, roast your veggies and top your pizza with the veggies and cheese.

The flatbread pizza all topped and ready for the oven.

Again, just like the Vegetable Mozzarella Tortilla PizzaĀ , this a lunch for mom, as my kids won’t really eat veggies (my oldest eats boiled broccoli, though). Sometimes, it is nice to enjoy some personal lunchtime with myself, while my kids nap or watch tv.

Hey, even if that is just a few minutes of me time from time to time, it totally re-charges me and re-affirms my love for cooking for myself and enjoying every bite.

Sliced flatbread pizza.

How about you? What is your go-to personal lunch? You really need to try playing with flatbreads if you have not done, so.

It will open a new world of personal lunches for you!

The roasted veggies pizza on a wooden board.

More Delicious Meals For You:

  • Mushroom Jalapeno Naan Pizza
  • Veggie Mozzarella Tortilla Pizza
  • Chicken BBQ Pizza
  • Roasted Mini Potatoes
  • Cheddar Cheese Fettuccine Alfredo
  • Rosemary Chicken with Garlic
  • Boursin Cheese Pasta with Bacon and Roasted Veggies
  • Vegetable Egg Breakfast Casserole
Top shot and close up of Roasted Veggies Flatbread pizza.
Print

Roasted Veggies Flatbread Pizza

Oven roasted zucchini, eggplant and mushrooms piled on a whole wheat flatbread along with a generous amount of mozzarella cheese. This Roasted Veggies Flatbread Pizza is ready in less than an hour for a quick, easy meal.

Course Main Course, Snack
Cuisine American
Keyword Roasted Veggies Pizza
Prep Time 20 minutes
Cook Time 15 minutes
roasting the veggies 15 minutes
Total Time 45 minutes
Servings 10
Calories 118 kcal
Author sanna

Ingredients

  • 2 cups white mushrooms chopped roughly
  • 1 small egg plant sliced into thin rounds
  • 1 small zucchini cut diagonally to 1/8 inch thickness
  • 3 tbsp olive oil
  • 2 cloves garlic crushed
  • 1/2 +1/8 tsp salt
  • 1/4 tsp pepper
  • 1 large flat bread or two regular sized naan bread
  • 1 and 1/2 cup shredded mozzarella
  • 1 small orange bell pepper julienned
  • 1 tsp dried oregano

Instructions

  1. Preheat oven to 400 F. Soak the crushed garlic in the olive oil in a small bowl. Line a large baking pan with parchment paper. Combine mushrooms, eggplant and zucchini in a large bowl. Drizzle with 2 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Toss to distribute the oil and seasonings.

  2. Roast the vegetables in the preheated oven for 15-20 minutes, or until the mushrooms are golden and the eggplant is soft. Brush the surface of the flatbread with the remaining olive oil. Sprinkle with 1/8 tsp salt all over. Preheat the oven to 425 F.

  3. Top the flatbread with mozzarella all over. Arrange the mushroom, eggplant, zucchini and peppers on top.  Sprinkle the dried oregano. Bake at 425 F for 12-18 minutes, or until the cheese has melted.

Recipe Notes

Nutrition Facts
Roasted Veggies Flatbread Pizza
Amount Per Serving (1 serving)
Calories 118 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 13mg4%
Sodium 275mg12%
Potassium 229mg7%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 5g10%
Vitamin A 380IU8%
Vitamin C 13mg16%
Calcium 94mg9%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Oven roasted zucchini, eggplant and mushrooms piled on a whole wheat flatbread along with a generous amount of mozzarella cheese. This Roasted Veggies Flatbread Pizza is ready in less than an hour for a quick, easy meal. #veggiepizza #flatbreadpizza #eggplantpizza

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Hi! I am sanna. A mom, wife, a pastry lover, a bread nerd and so in love with yoga. Read More…

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Sanna is a wife and mother of three, living in Manitoba Canada. Her passion for baking, making good food and writing sparked her desire to start Woman Scribbles.

She loves yoga, pastries, reading books and camping during the summer. She loves cilantro, avocado toast, and a real crispy fried chicken.

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