Veggie Flatbread Pizza

Like a cross between a grilled pizza and a panini, this veggie flatbread pizza recipe can be changed up every single time you make it. The pita bread base stays the same, but you can get as creative as you’d like with the pizza toppings. Recipe contributor Darla Andrews of Lewisville, Texas, says this cheesy, saucy flatbread is a great vehicle for all sorts of vegetables, from sauteed mushrooms to spinach, tomatoes, asparagus, peppers and potatoes. Add meat, add pineapple—whatever you like—and you have a family-friendly dinner fresh off the grill in under 30 minutes. Bonus points for getting kids to gobble up their greens!

Ingredients for Veggie Flatbread Pizza

• Butter: Cooking the vegetables in butter before adding them to the pizza gives them tons of extra flavor and ensures that they’re tender.
• Baby portobello mushrooms: Portobellos have an earthy, savory flavor, and are a satisfying alternative to meat.
• Green pepper: Finely sliced green peppers add crunch and color to the pies.
• Fresh baby spinach: Baby spinach is more tender than full-leaf spinach, and turns almost silky when cooked. It blends in with the melted cheese and toppings so well that even veggie-averse kids will eat it up.
• Seasonings: Salt and pepper are all you need to season the vegetables.
• Naan flatbreads or whole pita breads: Using premade flatbreads makes this recipe a snap. Naan or pita bread without the pocket works best for this recipe.
• Olive oil: Brushing the bread with olive oil adds flavor and helps it to brown when cooked.
• Pesto: Store-bought pesto is piquant, with garlic and fresh basil flavor. You can always use homemade pesto if you prefer.
• Plum tomatoes: Juicy tomatoes cook down to a jammy, super-sweet texture on the hot grill.
• Shredded part-skim mozzarella cheese: Mozzarella is the go-to pizza cheese for a reason because it melts beautifully and tastes great with everything.

Directions

Step 1: Saute the veggies

In a large skillet, heat the butter over medium-high heat. Add the mushrooms and green pepper. Cook them, stirring, for five to seven minutes, or until they’re tender.

Add the spinach, salt and pepper. Cook for another two to three minutes, or until the spinach is wilted.

Step 2: Grill the bread

Brush both sides of the flatbreads with olive oil. Grill the plain flatbreads, covered, over medium heat until they’re lightly browned, about two to three minutes. Only grill one side for now. Remove them from the grill.

Step 3: Add toppings and grill

Spread the grilled sides of the flatbreads with pesto. Top the pesto with the vegetable mixture, the tomatoes and the cheese. Return the flatbreads to the grill. Cook them, covered, for two to three minutes longer or until the cheese is melted. Cut the pizzas in half before serving them.

Veggie Flatbread Pizza Variations

• Change up the vegetables: Literally any vegetable would taste great on these pizzas. The only rule is that you should cook heartier vegetables first, like broccoli, asparagus, sweet potato, winter squash, zucchini, mushrooms, and leafy greens like chard or kale. Tender vegetables, like peppers, olives, onions and garlic, can go onto the pizza fresh or cooked, whichever you prefer. Don’t sleep on canned vegetables, like artichoke hearts and capers. And you can add a fresh green note to the pies by sprinkling raw arugula or basil over them after grilling. Be careful not to overload the pizzas with too many toppings, which can make the pita overly wet or heavy. Pick two or three, and save the rest for next time.
• Add meats: Pepperoni, sausage, ham, chicken and bacon are all tasty here, too—just as on classic pizza.
• Cheese it up: Use just about anything in the cheese drawer, whether that’s dollops of ricotta, crumbled goat cheese or feta, or generous piles of shredded Parmesan.
• Go saucy: Homemade pizza sauce is a traditional alternative to pesto, and white pizza sauce is a rich, creamy indulgence that’s especially delicious with bacon or mushrooms.
• Play with bread bases: You can use most thin breads here, including naan, pita, focaccia, chapatis and even tortillas. Gluten-free pitas make it an easy gluten-free dinner.
  

How to Store Veggie Flatbread Pizza

Keep any leftover veggie flatbread pizza in the refrigerator, wrapped in foil or sealed in an airtight container. In the refrigerator, the flatbread pizzas will keep for up to four days. As they sit, the crust may become soggy, but you can revive it by reheating the pizzas.

How should you reheat veggie flatbread pizza?

To crisp the pita or naan crust back up, we like to reheat the pizzas in the oven or on the stovetop. Bake them at 350°F until they’re hot and crisp, about 10 to 15 minutes. Or heat them in a cast-iron skillet on the stove for about five minutes.

Veggie Flatbread Pizza Tips

What other ways can you make veggie flatbread pizza?

If you don’t want to make flatbread pizzas on the grill, you can cook them in a hot cast-iron pan on the stovetop. The piping-hot cast iron will sear the crust much like a grill would. You can also simply bake the flatbread pizza, just like you would a classic pizza. Heat the oven to 450°, load up the pitas, and bake them until the cheese melts, about 10 to 12 minutes.

What can you serve with veggie flatbread pizza?

Serve flatbread pizza with a crunchy green salad for a fresh contrast. Or, take advantage of the hot grill and make a quick grilled side dish, like stuffed zucchini or grilled corn. Don’t forget about tasty dips like ranch dressing or hot sauce.