Veggie Flatbread Pizza

Veggie Flatbread Pizza on Stonefire naan, topped with pesto, roasted vegetables and cheese. Easy, delicious lunch or dinner.

Dinner | January 6, 2017 | By

Today marks Day 5 in a 21 Day Yoga challenge my friend Audrey and I committed to. It sounded easy when we signed up. Audrey had never tried yoga, but I sold her on how relaxing it is. What neither of us factored in was leaving the warmth and comfort of our homes each evening for 12 degree temps outside. But we’ve shown up each night for ourselves and each other and because of this yoga challenge, I’m also challenging myself to be mindful about eating better. I’m not giving up my favorite foods, but this Veggie Flatbread Pizza really hit the spot after yoga. It’s food you can feel good about eating. 

Veggie Flatbread Pizza on Stonefire naan, topped with pesto, roasted vegetables and cheese. Easy, delicious lunch or dinner.

Yoga is a full-body workout embraced men and women of all ages and athletic abilities. It helps remedy many of the aches we suffer from, improves balances and puts us on a positive mental track. 

Don’t be intimated if you’ve never tried it. There are always a couple of yoga gurus in class but the majority are like us, doing the best we can and improving each day.

Veggie Flatbread Pizza on Stonefire naan, topped with pesto, roasted vegetables and cheese. Easy, delicious lunch or dinner.

With out without yoga though, this Veggie Flatbread Pizza is really delicious. The choice in pizza toppings is personal. I used what I had on hand when I made this pizza and substituted pesto for classic pizza sauce.

Use your favorite in-season vegetables or what’s in your refrigerator and definitely roast the veggies. The few minutes it takes is well worth it. Roasting caramelizes them adding incredible flavor. You’ll want to cut the veggies about the same size so they cook evenly.

Veggie Flatbread Pizza on Stonefire naan, topped with pesto, roasted vegetables and cheese. Easy, delicious lunch or dinner.

I like making homemade pizza but I don’t always have time. Flatbread from Stonefire is my favorite flatbread and there’s even a wheat option I used today. I  try to keep a package or two in the freezer at all times for food emergencies, like when my kids stop over because no matter what time they get here, they’re hungry. 

Veggie Flatbread Pizza an ideal lunchtime option too. It’s filling but won’t weigh you down or make you feel like you need an afternoon nap ~ though if you do take a nap I would never judge you. Not me. Uh-uh.

Ingredients:

  • 1 whole wheat Stonefire (or your favorite) flatbread
  • 1 cup of grape tomatoes, cut in half
  • 3 tablespoons of red onion, thinly sliced
  • 1/3 cup of sliced mushrooms
  • 1/3 cup of zucchini
  • 1/4 cup of sliced bell pepper
  • 2-3 tablespoons of pesto
  • 1/2 – 1 cup of fresh mozzarella, hand torn
  • 3 tablespoons of grated Parmesan cheese

Veggie Flatbread Pizza on Stonefire naan, topped with pesto, roasted vegetables and cheese. Easy, delicious lunch or dinner.

Preheat the oven to 425° then slice and chop the vegetables and transfer them to a large baking sheet. Drizzle them with olive oil and season with sea salt and fresh cracked black pepper, combining everything with your hands or a spoon. Roast the veggies 10-12 minutes or until they’re done.

Veggie Flatbread Pizza on Stonefire naan, topped with pesto, roasted vegetables and cheese. Easy, delicious lunch or dinner.

Lay the flatbread on the pizza stone or another baking sheet. Top with a layer of Pesto (homemade or store bought) then scatter the veggies over the top. Tear the mozzarella into bite-size pieces and add to the pizza, then grate the parmesan over the top.

veggie flatbread pizza

Bake 8-10 minutes. Sprinkle the sliced basil over the top.

veggie flatbread pizza

Veggie Flatbread Pizza is my own little slice or three of bliss. If you’d like, enjoy with a glass of wine. If you make this pizza, leave a comment with the vegetables you used. I’d love to read your ideas!  

veggie flatbread pizza

Veggie Flatbread Pizza
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Ingredients
  1. 1 whole wheat Stonefire (or your favorite) flatbread
  2. 1 cup of grape tomatoes, cut in half
  3. 3 tablespoons of red onion, thinly sliced
  4. 1/3 cup of sliced mushrooms
  5. 1/3 cup of sliced zucchini
  6. 1/4 cup of sliced bell pepper
  7. 2-3 tablespoons of pesto
  8. 1/2 – 1 cup of fresh mozzarella, hand torn
  9. 3 tablespoons of grated Parmesan cheese
Instructions
  1. Preheat the oven to 425 degrees.
  2. Slice and chop the vegetables then transfer them to a large baking sheet.
  3. Drizzle the vegetables with olive oil and season with sea salt and fresh cracked black pepper, combining everything with your hands or a spoon.
  4. Roast the veggies 10-12 minutes or until they’re done.
  5. Lay the flatbread on the pizza stone or another baking sheet and top with pesto then scatter the veggies over the top.
  6. Tear the mozzarella into bite-size pieces and add to the pizza then grate the parmesan over the top.
  7. Bake 8-10 minutes then sprinkle the sliced basil over the top.
Notes
  1. Optional: sprinkle corn meal on the pizza stone under the pizza for a crispier crust.
http://www.agoudalife.com/

  1. Wendi
    January 9, 2017

    Bernie, what lovely photos! I can absolutely TASTE that pizza right through this computer screen and now, I’m hungry. Thanks! lol. I’ve tried Yoga – while it doesn’t look like much – it can be quite difficult – and I admire your dedication to the program and to your friend AND to yourself! Yay you! I haven’t tried Zucchini on pizza before, but I bet after roasting – it is quite tasty! 🙂

    • Bernie
      January 11, 2017

      Hey Wendi – thank you so much! You hit the nail on the head about yoga – they’re calling this a “yoga challenge” for a reason – I appreciate the support! 🙂 Any vegetable – including zucchini – is off the charts delicious when it’s roasted. It’s my favorite way to cook vegetables. Have a good a day!

  2. Mary
    January 10, 2017

    Great Gert’s Girdle……what a fantastic looking pizza. I love Stonefire products, and this is a great way to use them. My hubby and I tried yoga many moons ago. I barely made it thru the first session, but he went on to become a certified yoga instructor. He taught class for many years, recently had to give it up for health reasons. Many benefits from doing yoga. Pinned this recipe. Thanks for sharing.

    • Bernie
      January 11, 2017

      Mary your comments always make my day – you’re always so upbeat! Wow – that’s really something about your husband becoming a certified instructor. It’s not easy! I really admire the instructors I’ve had. They’re such an inspiration to the rest of the class! Chat soon.