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All you need is a few ingredients to make this Roasted Veggie Pizza Recipe. Slow roast the veggies, make a ricotta sauce and top with baby arugula!
This roasted veggie pizza comes together pretty quickly. To make the flatbread recipe on a busy weeknight, you can roast the veggies the night before, heat up in the microwave and put together in just minutes.
I personally love flatbread recipes. They come together so quickly, a great way to use up ingredients that are already in the refrigerator and there’s really no right or wrong toppings for a flatbread.
Ingredients for Veggie Flatbreads
As far as the veggie combination goes of this vegetable pizza recipe, you can use whatever combination your family enjoys or whatever produce you need to use up!
- vegetables – zucchini, carrots, bell pepper, red onion
- sauce – ricotta, grated parmesan cheese, garlic and lemon zest
- naan or flatbread
- baby arugula – this is optional, you can also use baby spinach or a baby spring mix if you prefer
How to Make Vegetable Pizza
Preheat the oven to 400°.
Place the vegetables on a baking sheet. Toss with olive oil, salt and pepper. Roast for 15-20 minutes until the vegetables have browned and are tender.
In a medium bowl, combine the ricotta, parmesan, garlic, lemon zest, 1/4 tsp salt and 1/4 tsp black pepper.
Place the flatbreads directly on an oven rack to heat through, 2-3 minutes.
Spread each flatbread with the ricotta mixture and top with veggies. If you prefer, you can stick the flatbread back in the oven to melt the cheese a little bit.
Top with arugula.
More Quick & Easy Dinner Recipes to Enjoy
- Flatbread Sausage Pizza
- BBQ Chicken Flatbread Pizza
- Homemade Breakfast Pizza (With English Muffins)
- How to Make Homemade Pizza from Scratch
Roasted Veggie Pizza Recipe
Ingredients
- 4 medium zucchini, sliced in 1/4 rounds
- 4 carrots, 1" pieces
- 3 bell peppers, sliced into 1/2" pieces
- 1 large red onion, sliced into wedges
- 3 tbsp olive oil
- 2 c ricotta cheese
- 1/2 c grated parmesan cheese
- 1 garlic clove, minced
- zest of 1 lemon
- salt and pepper to taste
- 4 pieces naan or flatbread
- 2 c baby arugula
Instructions
Preheat the oven to 400°.
Place the vegetables on a baking sheet. Toss with olive oil, salt and pepper. Roast for 15-20 minutes until the vegetables have browned and are tender.
In a medium bowl, combine the ricotta, parmesan, garlic, lemon zest, 1/4 tsp salt and 1/4 tsp black pepper.
Place the flatbreads directly on an oven rack to heat through, 2-3 minutes.
Spread each flatbread with the ricotta mixture and top with veggies. If you prefer, you can stick the flatbread back in the oven to melt the cheese a little bit.
Top with arugula.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 721Total Fat: 30gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 48mgSodium: 970mgCarbohydrates: 86gFiber: 8gSugar: 13gProtein: 32g
hi! I'm shannon
I’m a wife, mom of three, doctor, and blogger! In 2018, I decided to turn my mom blog, into a personal finance blog so others could follow along on our journey to pay off over HALF a MILLION dollars in student loan and practice start up debt. I hope you enjoy following along, and maybe even find some inspiration along the way.
