When I’m hosting friends or just craving something light, this roasted veggie flatbread is always on the menu. The flavors are vibrant, the crust crispy, and it’s surprisingly easy to make.
Ingredients
- 1 pre-made flatbread or pizza base
- 1 zucchini, thinly sliced
- 1 red bell pepper, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup mozzarella cheese, shredded
- 2 tablespoons olive oil
- Salt, pepper, and oregano
Method
Preheat oven to 400°F (200°C). Brush olive oil over the flatbread, layer the veggies, sprinkle cheese, and season with salt, pepper, and oregano. Bake for 12–15 minutes until the crust is golden and cheese melted. Slice and serve warm.
Tips & Variations
- Add caramelized onions or mushrooms for extra flavor.
- Use feta instead of mozzarella for a tangy twist.
- Drizzle balsamic glaze before serving.
Serving Idea
Great for lunch, a snack, or light dinner. Pair with a crisp salad or a chilled glass of white wine.
Why I Love It
It’s colorful, fresh, and customizable — my favorite quick veggie-packed treat.