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
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?