Glorious Veggie Flatbread Pizza

6 Feb

Flatbreads are so very easy and delicious. Rafe and I used to make flatbreads every Monday night when we lived in CA, with veggies fresh from the farmers’ market. Here in TX, we make do with whatever looks good. One of my personal favs of recent days is zucchini and bell pepper.

Use the pizza dough from this recipe, in your bread maker.

Toppings

  • 1 tbsp olive oil
  • salt and pepper
  • 2 zucchinis, cut into little rounds (keep the skin on for vitamins)
  • 1 bell pepper (green, orange, red), cut into thin strips about one inch long (and ~1/4 in wide)
  • 1 cup of mozzarella, grated
  • Add some corn on top, before the cheese, for a sweet touch

Instructions

  • Preheat oven to 400
  • Get the dough ready and flatten it very thin. With the back of a spoon, lay the olive oil onto the top of the dough, coating it very lightly. Salt and pepper to taste.
  • Lay down the zucchini rounds. Top with mozzarella, making sure to cover the edges with cheese also. Finally lay the bell pepper strips on top of the cheese. This will make sure the pepper gets nice and tender.
  • Bake for ~10 min or until bubbling and crisp.
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One Response to “Glorious Veggie Flatbread Pizza”

Trackbacks/Pingbacks

  1. Monday Pizza Night « Kitchen Mess - February 22, 2012

    […] working late and a late workout, we threw together a super-veggie pizza with the basic recipe for this one. The toppings here were fat-free mozzarella (which was unfortunately a bit plasticy), some slivered […]

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