This roasted veggie flatbread recipe is simple and delicious, featuring all of the best Mediterranean summer vegetables. It makes a great vegetarian appetizer but can also be served as a main dish.
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There’s a lot to love about this simple roasted veggie flatbread. For one, it’s very easy to make! Second, you can serve it as an after school snack for the kids or as an appetizer for a summer gathering, cookout, bridal shower, or graduation party.
You can even get away with splitting it with your partner as a main dish for lunch or dinner. (If that’s what you plan to do, make sure to pour yourself a glass of white wine to enjoy with your meal!)
The opportunities for this humble flatbread are endless. Roasted Mediterranean veggies, like tomatoes, zucchini, and bell peppers, taste delicious on top of golden brown crust. Not to mention, they get a ton of flavor from fresh garlic, rosemary, and oregano.
I even used store-bought pizza dough to save myself some stress, and it was definitely the way to go. Summer entertaining, I’m ready for you!
How to Make a Roasted Veggie Flatbread
- Slice the veggies, toss in olive oil, salt, and pepper, and roast for 15 to 20 minutes until tender. In the meantime, let the pizza dough sit at room temp. Transfer the dough to a lightly floured surface and use a rolling pin to flatten it into an oval. It should take up most of the space on a baking sheet (see photo 1). Use a silicone brush to spread with olive oil, garlic, and rosemary. Sprinkle with parmesan.
- Bake for a few minutes in the oven. Top with the roasted veggies.
- Sprinkle with more parmesan and bake for a few more minutes. THE END.
- As you can see, I used classic summer veggies for this recipe, but you should feel free to customize it! Grilled or roasted corn, green beans, or eggplant would all be great additions. Fresh basil and balsamic glaze would also taste delicious on top of the finished flatbread.
- Don’t skip the step of brushing the curst with olive oil, garlic, and rosemary. Add some salt at this point too. This simple step leads to maximum flavor.
- This roasted veggie flatbread tastes delicious warm or cold. You can prep it a few hours in advance, slice, and store on a covered platter in the fridge until you’re ready to serve.
- I used pre-made pizza dough, but homemade dough would also work!
I’m already brainstorming all of the many ways I’ll serve this recipe throughout the summer!
It just seems like the perfect snack for a happy hour in the backyard. I better start chilling the rosé now.
More Veggie Pizza Recipes
- Arugula Parmesan Pita Pizzas
- Pineapple Jalapeno Pita Pizza
- Asparagus and Mushroom Naan Bread Pizza
- Potato Leek Pizza on Pita
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Roasted Veggie Flatbread
- 1 small zucchini - sliced into thin circles then halved
- 1 bell pepper - sliced into thin strips
- ½ red onion - sliced into half moon pieces
- 1 cup grape tomatoes
- 3 tablespoon olive oil - divided
- 1 tablespoon fresh oregano - chopped
- 16 ounce pizza dough - store-bought or homemade
- 2 cloves garlic - pressed or minced
- 1 tablespoon fresh rosemary - chopped
- 1 cup freshly grated parmesan cheese - more to taste
- Salt - to taste
- Freshly ground black pepper - to taste
- Preheat the oven to 400 degrees F. Line a baking sheet with foil or parchment. Toss the sliced veggies in one tablespoon of the olive oil. Season with the oregano, salt, and pepper. Spread them out in a single layer on the baking sheet. Bake for 18 to 20 minutes until tender.
- Let the pizza dough sit at room temp while the veggies roast. When the veggies are finished, adjust the oven temperature to 450 degrees F. Transfer the dough to a lightly floured surface and roll it out into an oval. Place the dough on a baking sheet. The oval should take up most of the room on a standard baking sheet. You can also roll the dough into a thinner crust, but you will need to decrease the cooking time by a couple of minutes to avoid burning. In a small bowl, mix together two tablespoons of olive oil with the minced garlic and rosemary. Brush this mixture on top of the dough. Season with salt and pepper, and sprinkle with half of the parmesan cheese. Bake for 3 to 4 minutes.
- Remove the dough from the oven and place the roasted veggies on top. Sprinkle with the rest of the cheese. Return the pizza to the oven and cook for 6 to 8 minutes until the cheese is melted and the crust is golden brown.
- Slice the flatbread into pieces before serving. Serve warm or store the pieces on covered platter in the fridge for up to a few hours before serving.
- Possible additions or substitutions include corn, green beans, or eggplant. The flatbread would also taste delicious with fresh basil and a drizzle of balsamic reduction.
Happy almost weekend! – Lizzie