Although I’m a little afraid of summer coming back and the scorching heat, I won’t pretend I’m not loving all the produce showing back up at the grocery store.
87 cents for strawberries? 48 cent red peppers? Sign me right on up.
With a bursting produce drawer, these pesto flatbread pizzas seemed just the right thing for dinner this week.
And they were ridiculously good, as roasted vegetables always are.
This is the perfect summer dinner.
(Also, several people asked last week on this blueberry banana muffin recipe for printable recipes. I hadn’t even considered it before, but now that my blog is on WordPress, I’m able to do that!
So from now on, recipes will be printable and I’ll be slowly working my way through the recipe archives and updating the old recipes to be printable as well. I’m going to need a lot of good audiobooks. . . ).
roasted vegetable and pesto flatbread pizzas
Roasted Vegetable and Pesto Flatbread Pizzas
- 2 bell peppers cut into strips
- 2 zucchinis sliced into 1/4 inch coins
- 1 red onion sliced into 1/4 inch rings
- 2 Tablespoons olive oil
- 1 teaspoon garlic salt
- 4 naan bread or flatbreads
- 6-8 Tablespoons pesto
- 6 ounces fresh mozzarella balls
- 1/2 cup grated Parmesan cheese
Preheat oven to 450 degrees. Line a baking sheet with tin foil.
Toss the vegetables with the olive oil on the baking sheet and sprinkle with garlic salt. Cook for 25-30 minutes, stirring halfway through, until the vegetables are soft and the edges are beginning to blacken.
Spread 1-2 Tablespoons of pesto on each of the naan breads, then top with the roasted vegetables and finish with the mozzarella balls and the Parmesan cheese.
Turn the oven broiler on low and cook the assembled pizzas for 3-5 minutes, until the cheese is melted and bubbly and the naan breads are warm. Serve immediately.
Adapted from Cookin' Canuck