Roasted Vegetable And Pesto Flatbread Pizzas Recipes

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ROASTED VEGETABLE AND PESTO FLATBREAD PIZZAS



Roasted Vegetable and Pesto Flatbread Pizzas image

A great summer vegetarian dinner full of flavor.

Provided by Janssen Bradshaw

Categories     Main Dish

Number Of Ingredients 9

2 bell peppers (cut into strips)
2 zucchinis (sliced into 1/4 inch coins)
1 red onion (sliced into 1/4 inch rings)
2 Tablespoons olive oil
1 teaspoon garlic salt
4 naan bread or flatbreads
6-8 Tablespoons pesto
6 ounces fresh mozzarella balls
1/2 cup grated Parmesan cheese

Steps:

  • Preheat oven to 450 degrees. Line a baking sheet with tin foil.
  • Toss the vegetables with the olive oil on the baking sheet and sprinkle with garlic salt. Cook for 25-30 minutes, stirring halfway through, until the vegetables are soft and the edges are beginning to blacken.
  • Spread 1-2 Tablespoons of pesto on each of the naan breads, then top with the roasted vegetables and finish with the mozzarella balls and the Parmesan cheese.
  • Turn the oven broiler on low and cook the assembled pizzas for 3-5 minutes, until the cheese is melted and bubbly and the naan breads are warm. Serve immediately.

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