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Roasted Vegetable Flatbread Pizza with Parmesan cheese and herbs.
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5 from 1 vote

Roasted Veggie Flatbread Pizza

Roasted Vegetable Flatbread Pizza is an easy winter twist on pizza night when tomato and basil are out of season! Loaded with roasted veggies like squash, onion, zucchini, and bell pepper and topped with chicken, cream and melty cheese!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: American
Servings: 4
Calories: 502kcal

Ingredients

  • 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.

Nutrition

Calories: 502kcal | Carbohydrates: 41g | Protein: 28g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 104mg | Sodium: 567mg | Potassium: 873mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3728IU | Vitamin C: 68mg | Calcium: 369mg | Iron: 3mg