Flavorful flatbread with a basil-garlic sauce, loaded with veggies and topped with two cheeses. Lunch, dinner, appetizer-it does it all.
No, I’m not a vegetarian. I am an equal opportunity chow-hound, I like it all. But sometimes, like after the holidays, I want foods that have (mostly) fresh ingredients. Foods that are lighter, but still warm and comforting (like my Sausage Lentil Soup).
There are so many things to love about this flatbread pizza:
- IT’S QUICK AND EASY—the hard part, the crust, is ready to go. Just pile on the toppngs and bake for 12-15 minutes.
- IT’S VERSATILE—everything, including the crust flavor, is customizable. Switch out whatever toppings you don’t like for ones that you love.
- KIDS LOVE IT—kids absolutely love picking out their own ingredients and assembling their pizzas themselves.
- IT’S NOT A SALAD—eating lighter doesn’t have to be a salad or smoothie, not that there’s anything wrong with that. But I still kinda want some comfort food right now.
I bake my flatbread pizzas on a parchment-lined cookie sheet. This step isn’t totally necessary, but it makes clean-up almost a non-thing. I’m a huge believer in parchment paper.
Start by baking the naked flatbread for a couple of minutes. This makes it a bit more sturdy.
While the crust is baking, mix the sauce, basil, and garlic powder together. Spread it on the partially baked flatbread. Be careful, especially if you’re making this with kids. The pan may be hot.
Lay on some baby spinach. 8-10 leaves should do the trick.
Next, toss on the mozzarella cheese.
Then the peppers, mushrooms, and black olives.
Bake it for 12-15 minutes until the cheese is gooey and melted and the veggies are crisp-tender.
Finish with a sprinkle of Parmesan cheese and grape tomatoes.
Those veggies. That cheese. Sorry, this one’s mine.