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Grilled Veggie Flatbread Pizza is a delightful culinary creation that marries the flavors of summer with the convenience of quick meal prep. This dish takes the beloved concept of traditional pizza and gives it a refreshing twist by using a crispy flatbread base topped with a vibrant assortment of grilled vegetables. It is not only a feast for the senses but also a nutritious option that caters to health-conscious eaters. The flatbread can be made with whole wheat flour, bringing in added fiber and nutrients, while the grilled veggies offer a burst of flavor and color, making it an ideal dish for summer cookouts or a speedy weeknight dinner.

Grilled Veggie Flatbread Pizza

Discover the perfect summer dish with Grilled Veggie Flatbread Pizza! This quick and nutritious recipe features a crispy whole wheat flatbread base topped with vibrant grilled vegetables. It’s a delicious, health-conscious twist on traditional pizza, ideal for weeknight dinners or cookouts. Customize it with your favorite toppings, cheeses, and sauces for a meal that suits everyone’s taste. Enjoy a slice full of flavor and seasonal goodness that’s easy to prepare and even easier to love!
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Ingredients
  

2 large whole wheat flatbreads

1 cup cherry tomatoes, halved

1 zucchini, sliced into thin rounds

1 bell pepper (red or yellow), sliced into strips

1 small red onion, thinly sliced

1 cup baby spinach leaves

1 cup shredded mozzarella cheese (or plant-based cheese for a vegan option)

½ cup marinara sauce or pesto

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Grill: Heat your grill to medium-high. Alternatively, you can use a grill pan on the stove.

    Prepare the Veggies: In a medium bowl, combine the cherry tomatoes, zucchini, bell pepper, and red onion. Drizzle with 1 tablespoon of olive oil, then season with garlic powder, dried oregano, salt, and pepper. Toss until well coated.

      Grill the Veggies: Place the seasoned vegetables on the grill. Cook for about 4-5 minutes, turning occasionally, until they are tender and have nice grill marks. Remove from the grill and set aside.

        Assemble the Flatbread: Lay the flatbreads on a clean surface. Spread ¼ cup of marinara sauce or pesto evenly over each flatbread. Sprinkle half of the mozzarella cheese on each.

          Add the Toppings: Evenly distribute the grilled veggies over the cheese on each flatbread. Top with a handful of baby spinach and the remaining mozzarella cheese.

            Grill the Flatbreads: Brush the remaining tablespoon of olive oil on the underside of the flatbreads, then carefully place them on the grill. Close the lid and grill for about 4-6 minutes or until the cheese is melted and slightly bubbly, and the bottom is crispy.

              Garnish and Serve: Once done, carefully remove the flatbreads from the grill. Garnish with fresh basil leaves if desired. Slice and serve hot.

                Prep Time, Total Time, Servings: 15 minutes | 20 minutes | Serves 2-4