Roasted Balsamic Flatbreads
These Roasted Vegetable Flatbreads are an easy family-friendly weeknight meal. They have minimal prep-time so your hands-on effort is quite low.
To save time making the Roasted Balsamic Flatbreads, feel free to roast the vegetables in advance and simply warm through when you are ready to prepare the pizzas.
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What Veggies Should I use?
I made these with broccoli, red bell pepper, asparagus and onion. I really like this combo; however, sometimes it can be difficult to find asparagus in some months. If you didn’t like one of the veggies, or simply preferred to swap, that would work out too. One option would be to increase the volume of the original ingredients. Another would be to swap out one of the vegetables, or simply add more to the mix.
Other vegetables that would be a good fit in this dish:
- Other colors of bell peppers (orange, yelllow or green)
- zucchini, diced or cut into thing strips
- Mushrooms
- Shallots
- Brussels sprouts, trimmed and quartered
- Cauliflower
Want to change the base on the Roasted Balsamic Flatbreads?
This dish uses matzos as the base. If you have not used them before, I strongly suggest you give them a try. They have long been my go-to dish for quick, super-crispy pizza bases. I use them all the time for even simple lunchtime pizzas for my boys. Matzos are available in the Jewish section of most grocery stores. If you can’t find them there you can easily source them online.
Still want another option?
Here are a few that could work well:
- Pita bread. Toast the pita and then proceed with the toppings as indicated.
- Prepared pizza crust or pizza dough. Prepare as directed on the package and proceed with the toppings as indicated.
- Cauliflower pizza crust. Prepare as directed on the package and then proceed with toppings as indicated.
- French Bread. Halve length-wise, toast lightly and then proceed with toppings as indicated.
Balsamic Red Pepper Flatbread
Ingredients
- 1 pound broccoli
- 1 red bell pepper
- 1 small yellow onion
- 1 bunch asparagus
- 2T olive oil
- 2T balsamic vinegar
- 1/4t salt
- pinch red pepper flakes
- black pepper to taste
- 1-3T Dijon mustard
- 4 matzo breads
- 8oz shredded cheddar cheese
Instructions
- Preheat oven to 425. Chop all the veggies in bite-sized pieces.
- Add prepared veggies to a baking sheet. Top with olive oil and balsamic vinegar. Add salt & pepper and toss to combine. Place vegetables on a sheet tray in a single layer. Sprinkle with red pepper flakes. Cook 10 minutes, stir, cook 10 more minutes.
- Top matzos with Dijon mustard. Top with a layer of cheese. Add the veggies on top. Bake 5-10 minutes until warmed through and the cheese is all melted.
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