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.
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.
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.
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.