Roasted Vegetable Flatbreads

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]


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



  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



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