Print

Irresistible Mini Veggie Flatbreads

Irresistible Mini Veggie Flatbreads
Print Recipe

Delightful mini veggie flatbreads that are easy to make and customizable with fresh vegetables and gooey cheese.

Ingredients

Scale
  • 4 Mini Flatbreads or Naan Bread
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 cloves Garlic, minced
  • 1/2 cup Marinara or Pizza Sauce
  • 1 1/2 cups Shredded Low-Moisture Mozzarella Cheese
  • 1/2 Red Bell Pepper, finely diced
  • 1/4 Red Onion, thinly sliced
  • 1/2 Zucchini, finely diced
  • 1/2 cup Cherry Tomatoes, halved
  • 1 teaspoon Italian Seasoning
  • Salt and Black Pepper, to taste
  • Fresh Basil or Parsley, for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a small bowl, combine the extra virgin olive oil with minced garlic and let it sit for a few minutes.
  3. Wash and dry all vegetables: finely dice the red bell pepper and zucchini, slice the red onion, and halve the cherry tomatoes.
  4. Toss the prepared vegetables with olive oil, Italian seasoning, and a pinch of salt and black pepper in a mixing bowl.
  5. Place the mini flatbreads on the baking sheet, brushing each with garlic-infused oil.
  6. Bake for about 3-4 minutes until lightly toasted.
  7. Spread marinara or pizza sauce on each flatbread, leaving the edges exposed.
  8. Sprinkle three-quarters of the mozzarella cheese over the sauce, and distribute the seasoned vegetables on top.
  9. Top with the remaining mozzarella and bake for an additional 8-12 minutes until the cheese is melted and bubbly.
  10. Remove from oven, let cool slightly, garnish with basil or parsley, slice, and serve immediately.

Notes

Ensure ingredients are at room temperature for even cooking. Use organic vegetables for enhanced flavor.

Nutrition

Find it online: https://us.recipesfood.org/mini-veggie-flatbreads-recipe/

Pinterest
Pinterest
fb-share-icon
Tiktok