Summer Vegetable Flatbread Pizza

A veggie-loaded flatbread

Summer Vegetable Flatbread Pizza

Main Dish, Crowd Pleasers, Italian, Vegetarian

  • 35 minutes
  • 4 servings

Summer vegetables abound on this flatbread pizza made extra delicious with our Italian Vinaigrette and a garlic and herb cheese spread. 


  1. Preheat oven to 450°F.
  2. Toss squash, zucchini, mushrooms, onion and peppers in ¼ cup Italian Vinaigrette and spread in a single layer on a sheet pan. Roast for 15-17 minutes or until vegetables are tender.
  3. Place flatbread on sheet pan. Spread garlic and herb cheese spread evenly over the flatbread, sprinkle with mozzarella cheese and top with roasted vegetables. Bake 8-10 minutes or until cheese is melted and crust is crisp on the bottom.
  4. Drizzle flatbread with remaining vinaigrette.  

Or, Try This

  • This recipe works equally well with flatbread, pizza crust or naan bread. It makes a delicious main meal with a salad or a company-pleasing appetizer.
  • During summer grilling season, try grilled vegetables instead of roasted. You can even grill the pizza: assemble the flatbread pizza, turn the grill down to medium-low and place on grill until cheese is melted and crust is crisp.

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