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Roasted Vegetable and Pesto Flatbread Pizzas

A great summer vegetarian dinner full of flavor.
Course Main Dish
Cuisine Vegetarian
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4 servings


  • 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


  1. Preheat oven to 450 degrees. Line a baking sheet with tin foil.
  2. 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.
  3. 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.
  4. 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.

Recipe Notes

Adapted from Cookin' Canuck