Roasted Vegetable Flatbread Pizza is the perfect weeknight winter meal when tomato and basil are out of season! Loaded with roasted veggies like winter squash, onion, carrot, zucchini, and bell pepper, these pizzas are interchangeable to add the ingredients you love! This "white flatbread pizza" is topped with the easiest "sauce" of just a dribble of cream and melty cheese!
Friday Night is Pizza Night!
- Vegetable Flatbread is a Fun Twist on Pizza Night! - Friday night is pizza night in our house! And when the tomato basil pizzas of summer are long gone, roasted veggie flatbreads are a fun variation! Any winter veggies can be used, roasted to bring out their flavor, and topped with fresh chopped garlic and melty cheese!
- It's Easy! - This veggie lovers pizza uses store-bought naan flatbread as the crust for a quick and easy dinner! Just roast your veggies and pile them on the flatbread with cheese. The white sauce is simply a dribble of heavy cream that cooks as the pizza bakes, totally simple!
- If you Love Pizza Night, check my Homemade Pizza - The Complete Process and always add our favorite pizza salad, Italian Mixed Greens Salad with Crispy Prosciutto!
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Ingredients & Substitutions
- Roasted Vegetables - The veggie toppings are versatile and can really be anything you have! For this pizza I used onion, bell pepper, zucchini, potato, fennel, carrot and delicata squash. Delicata is a hard winter squash similar but smaller than a butternut or acorn, but those would work great too! You can make your naan pizza bread with different veggies every time. Try different combinations with cauliflower, mushroom, or broccoli. Add extras that don't need to be pre-roasted like olives, spinach, chopped kale, or jarred artichokes.
- Flatbread/Naan Pizza Bread - Any store-bought naan flatbread will work for the flatbread pizza crust. I've used the Stonefire naan pizza brand or Aldi flatbread pizza. Whole Foods 365 brand is also great! Buy a few extra packages for the freezer, frozen naan bread can be used for this recipe, no need to thaw!
- Cream - A few tablespoons of heavy cream dribbled over the top of this white flatbread pizza makes the simplest white "sauce." Spreading cream cheese on the flatbreads can be a substitute for the heavy cream.
- Chicken - Adding meat is totally optional as this roasted vegetable flatbread is great left vegetarian. If you do prefer to add meat, a rotisserie chicken or leftover chopped chicken or bacon work great! Prosciutto or fully cooked Italian sausage would be delicious too.
- Garlic - A few cloves of fresh chopped garlic sprinkled over a veggie flatbread pizza truly adds an amazing flavor! If you can, don't skip this step!
- Fresh Herbs - If you have them, chopped fresh herbs add a delicious finish to your vegetable flatbread. Rosemary, thyme, parsley or sage are all delicious. Chopped spinach or kale also add extra nutrition. Add red pepper flakes if you like a kick!
- Cheese - Any white shredded cheese will work such as white cheddar, Provolone, mozzarella, Muenster, or Parmesan.
Instructions
Step 1 - Cut winter squash in half lengthwise, scoop out the seeds and either rub the flesh with butter or olive oil. Toss all sliced veggies with olive oil, and season everything with salt and pepper.
Roast your veggies on a large sheet pan at 400°F.
Keep in mind that some veggies will take longer than others. Group them on the pan in piles so you can take them out as they are done.
Veggies can take anywhere from 20 to 45 minutes, so check on them often after 20 minutes. Winter squash will likely take the longest.
Step 2 - When your veggies are roasted, chop them smaller if needed. Use a spoon to scoop the flesh out of the squash.
Drizzle 1 Tablespoon heavy cream on each flatbread as the sauce. Add shredded cheese, the roasted vegetables, shredded chicken if using, minced garlic, and fresh herbs.
Finish with another 1 Tablespoon of heavy cream over the top. Cook flatbreads on a sheet pan in the oven at 400°, until the cheese is melted and flatbreads are crisp.
Step 3 - Slice and serve your roasted veggie bread pizza!
Recipe Tips
- Roasting Time - Consider the size and type of your veggies when roasting. A large butternut squash cut in half can take up to an hour to roast, while sliced bell peppers may only take 20 minutes. You can cut a large squash in quarters to speed up the cooking time.
- Check the Veggies - Start keeping an eye on the oven after 20 minutes and remove veggies as they are done. Make sure to pile each different vegetable separately on the sheet pan to make this easy!
- Storage - Leftover veggie flatbreads will keep in the fridge up to 2 days and can be reheated in the microwave or oven.
- Make Ahead - For a really quick and easy dinner, you can pre-roast your veggies a day in advance, or just earlier in the day. Chop them and store in the fridge so you can quickly assemble pizzas anytime!
- Freezer - Buy a few extra packages of flatbread and keep them in your freezer. No need to thaw them for quick flatbread pizzas.
What to Serve with Vegetable Flatbread
Treat flatbread pizzas like any pizza night, great with a salad or a simple side dish! We love this Italian Mixed Greens Salad with Crispy Prosciutto, this Prosciutto Parmesan Salad with Basil Dressing or this Kale Apple Slaw!
It's also a great meal to add a green vegetable or a hearty appetizer like this White Bean Bruschetta.
Parmesan Kale Chips, Broccoli Au Gratin, or White Bean Salad with Arugula would be delicious side dishes as well!
Recipe FAQs
Yes! Naan bread freezes beautifully right in the package so it's great to buy a few extra to always keep them on hand! Frozen naan bread is great for this Roasted Vegetable Flatbread, or a simple pepperoni flatbread pizza makes a simple lunch for the kids! You can pile your toppings directly on frozen naan bread, no need to thaw, it will thaw in the oven as it bakes.
Pre-roasting the vegetables depends on which veggies you use. Heartier vegetable like winter squash, potatoes, carrots, fennel, and cauliflower definitely need to be roasted before adding to pizza. They just wouldn't have time to cook enough if you added them raw. If you want to avoid pre-roasting, use quicker cooking vegetables such as onion, bell pepper, zucchini, mushroom, kale, spinach, olives, and garlic and be sure to slice them thin so they will cook through.
Yes, if white flatbread pizza isn't your thing, you can definitely add a traditional marinara pizza sauce.
More Family Favorite Dinners
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Roasted Veggie Flatbread Pizza
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Print Pin RateIngredients
- 1 delicata squash (cut lengthwise and seed cavity removed)
- 1 onion sliced
- 1 bell pepper sliced
- 1 zucchini chopped
- 4 flatbreads
- 8 Tablespoons heavy cream (2 Tablespoons per flatbread)
- 1 cup cooked chicken, shredded rotisserie or leftover works great (optional, or leave vegetarian)
- 2 cloves garlic minced
- ¼ cup spinach or fresh herbs minced (optional, rosemary, thyme, oregano or sage)
- 2 cups cheese shredded (such as Provolone, white cheddar, mozzarella and Parmesan)
Instructions
- Preheat oven to 400° convection bake.
- Wash and chop veggies and spread on a sheet pan separating them into piles. Toss with olive oil, ½ teaspoon kosher salt and freshly ground black pepper and roast until softened and lightly brown. Substitute any roasted veggies you like such as fennel, potato, carrot, cauliflower, mushroom or different squash varieties. Some veggies may take longer than others so group in separate piles on the pan so you can remove them as they are done. Check after 20 minutes, cooking time is anywhere between 20-45 minutes.
- When veggies are roasted, assemble the flatbreads. Drizzle 1 Tablespoon of heavy cream on each flatbread as the sauce. Add shredded cheese, roasted vegetables (you can chop them smaller after roasting), shredded chicken if using, minced garlic, and fresh herbs. Finish with another 1 Tablespoon of heavy cream over the top.
- Cook flatbreads on a sheet pan in the oven at 400°, until cheese is melted and flatbreads are crisp, about 15 minutes.
Notes
- You can substitute cream cheese as the sauce, spread on each flatbread instead of the heavy cream.
- Naan bread can be frozen so buy a few extras to keep on hand! No need to thaw for this recipe.
- If using a winter squash such as a butternut, acorn or delicata, slice it in half lengthwise and scoop the seeds out with a spoon. Butter or oil the cavity and season with salt and pepper. Large winter squash will take the longest to roast, up to 1 hour. It's done when it's soft when squeezed. Scoop the flesh out with a spoon.
- Substitute any roasted veggies such as fennel, potato, carrot, cauliflower, mushroom, onion, or peppers.
- Chicken can be omitted or substituted with prosciutto, or fully cooked Italian sausage or bacon.
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