Roasted Vegetable Flatbreads

You can never go wrong with a Vegetable Pizza! The roasted vegetables offer a delectable taste atop of the zesty, creamy ricotta cheese. Don’t forget the infamous balsamic glaze to tie all the flavors together for an even more mouthwatering Pizza.

You can never go wrong with a Vegetable Pizza! The roasted vegetables offer a delectable taste atop of the zesty, creamy ricotta cheese. Don’t forget the infamous balsamic glaze to tie all the flavors together for an even more mouthwatering Pizza.

  • Servings: 4 flatbreads
  • Difficulty: easy
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Ingredients

1 Zucchini, Sliced Into ¼-Inch Rounds

1 Yellow Squash, Sliced Into ¼-Inch Rounds

2 Carrots, Cut Into 1-Inch Pieces

1 Red Bell Pepper, Sliced Into ½-Inch Pieces

1 Orange Bell Pepper, Sliced Into ½-Inch Pieces

1 Tablespoon Olive Oil

2 Cups Ricotta

Zest of 1 Lemon

Salt and Pepper to Taste

4 Naan or Flatbreads

2 Cups Baby Arugula

Balsamic Glaze, Optional

Directions

  1. Preheat the oven to 400°F.
  2. On a baking sheet, toss the zucchini, squash, carrots, bell peppers, olive oil, a large pinch of salt, and pepper. Roast until beginning to brown on top, 15-17 minutes.
  3. In a medium bowl, combine the ricotta, lemon zest, ¼ teaspoon salt, and ¼ teaspoon black pepper.
  4. Place the flatbreads directly on an oven rack to warm through, 2-3 minutes.
  5. Spread each flatbread with ricotta and top with roasted veggies, arugula, and balsamic glaze.