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Veggie Flatbread Pizza

This pizza was totally inspired by game day snacks leftovers. I had all this pizza dip, half an eggplant, onions, and mushrooms still left in my fridge. So I decided to come up with a pizza using the leftover pizza dip as my sauce & base. This pizza was amazingly delicious and I will be making it often from now on. My meat-lovng boyfriend loved this pizza just as much as I did. 

This pizza had a delicious base made of my pizza dip, topped with artichokes, eggplant, mushrooms, onions, green & red peppers, roasted garlic, feta & cheddar cheese. 

*If you don’t have leftover pizza dip, just make 1/4 recipe to top your pizzas with.


-2 pieces your choice Flatbread

-Pizza dip (see previous recipe blog)

-1/2 Eggplant chopped

-4 Baby Bella Mushrooms

-1/4 Green Pepper Chopped

-1/4 Red Pepper Chopped

-1/4 Yellow Onion Diced

-One Handful of Frozen Artichokes, prepared according to package. 

-4 Garlic Cloves Roasted

-Feta Cheese

-Shredded Cheddar

-Olive OIl

-Garlic Salt

1-Preheat your oven to 400 degrees. Pull out your flatbreads…these are my personal favorites. 

2- Brush Olive oil around the edges to form a crust…some people don’t like crust but it happens to be my favorite part. Then sprinkle garlic salt around the edges. 

3-Spread pizza dip mix over the top. I skimmed the hardened mozzarella off of the top of the dip and used it to make a mozzarella base. 

4-Sautee chopped Eggplant and Mushrooms with a tiny bit of olive oil over medium heat until the veggies are soft. I like to to sauté my eggplant and mushrooms to give that meaty feel to the pizza (something my boyfriend enjoys.)

5-Top the pizza first with artichoke (if you don’t add these first the over will dry them out and make them super crisp), chopped roasted garlic, onions, peppers, mushrooms & Eggplant, feta and just the tiniest bit of cheddar cheese

5-Pop in the over for 10-15 minutes depending on desired crispiness. I like mine pretty crispy and crunchy. 

This recipe is enough for two pizzas. Experiment with different veggies and sauces…I mean…who doesn’t love pizza right? 



Cheese Pizza Dip

I must admit that I did rip this idea off of a friend, who made it for poker night years ago. I’ve kind of tweaked the recipe and given it my own twist. I make this dip all the time to take to parties and it’s usually a big hit. You’ll love it because it’s super easy to make and quick too! 

I made this for the MSU/LSU game Thursday night. Unfortunately, we lost but I consider this dip a huge success. 


-1 package Cream Cheese softened

-8 ounces of small curd Cottage Cheese

-8 ounces of fresh Mozzarella shredded (I like to use Galbani’s Mozzarella Fresca)

-1/4 cup shredded fresh Parmesan

-1 egg white

-28 ounce can Hunts Crushed Tomatoes (I’m very partial to Hunt’s)

-1/4 tsp Garlic Salt

-1/8 tsp Celery Salt

-Basil, Oregano, Parsley, and Pepper to taste.

-Bread, sliced.

1-Mix together Cream Cheese, Cottage Cheese, Egg White, Parmesan, and most of the Mozzarella (reserve some for melting on the top)

2-In a separate bowl, mix Crushed Tomatoes, Garlic Salt, Celery Salt, Basil, Oregano, Parsley, and Pepper.

3-Grease the bottom of an 8x8 baking pan and press cheese mixture into the bottom. Top with the sauce mixture & sprinkle reserved mozzarella over the top. 

4-Cover with tin foil and bake at 325 degrees for 40-45 minutes. 

Serve with your favorite bread. Personally, I like to use a sourdough loaf, slice it and toast them until they are crispy (the bread is easier to dip if it’s crisp). This recipe makes a LOT of dip so beware…if it’s only for a few you may want to cut the recipe in half. 

*If you eat meat you may want to try chopping and layering pepperoni in between the cheese and sauce. Experiment… try grilled eggplant chopped up for an Eggplant Parmesan dip or top with onions, peppers, and mushroom for a Veggie Pizza Dip. Spinach would be great, artichokes, zucchini….let your imagination run free!