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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.

  • 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.

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