March in Minnesota means long gone are the tomato basil pizza’s of summer.  I’m roasting a ton of winter veggies (extras can be eaten for lunch) for a hearty cold weather version.  Ricotta cheese is the “sauce” but any of the other ingredients are optional, any winter veggies will work or can be left out.  Chicken could be bacon or made vegetarian.

The recipe doesn’t include amounts, I made a full pack of flatbread (4) and just started adding toppings, but adjust up or down to feed your family.  Rosemary happens to be the only herb I’ve managed to grown in a pot all winter, but thyme or sage would be good too.  Add red pepper flakes if you like a kick.  I served these with an easy winter salad of greens, sliced pears, pomegranate seeds, pecans, shaved Parmesan and easy balsamic vinaigrette.

Winter Roasted Veggie Flatbread

Category: Dinner

Winter Roasted Veggie Flatbread


  • any roasted veggies (I used delicata squash, onion, fennel, bell pepper, potato, carrot, zucchini)
  • flatbread or naan bread
  • ricotta cheese
  • spinach, chopped
  • cooked chicken (rotissere works great)
  • 2 cloves garlic, minced
  • 1 sprig rosemary, minced
  • Parmesan cheese


  1. Preheat oven to 425 convection bake
  2. Wash and chop veggies and spread on a sheet pan, toss with olive oil, salt and pepper and roast until done, lightly browned, slightly charred. This will take 20 minutes or more, leave the veggies in seperate piles on the pan so you can remove them as they are done, some will take longer than others so check them after 15 minutes.
  3. When veggies are roasted, assemble pizza flatbreads: spread with ricotta as the "sauce", chopped spinach, roasted vegetables, pulled chicken, garlic, rosemary, and shredded Parmesan
  4. Cook pizza's in oven until cheese is melted and flatbreads are crisp, about 10 minutes

Winter Roasted Veggie Flatbread
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