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.

[recipe servings=4 flatbreads time=27 Minutes difficulty=easy]

[recipe-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

[/recipe-ingredients]

[recipe-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.

[/recipe-directions]

[/recipe]