Delicious and satisfying Veggie Pesto Flatbread Pizza made on whole wheat lavash bread with lots of roasted veggies.
Life of a Food Blogger
People often ask me how I juggle working full-time and blogging. Life as a Food Blogger isn’t always as exciting as it seems, there is a lot of work that goes into putting one post together. The key is time management.
After work, I generally take an hour break and then cook dinner. Cooking actually relaxes me so I don’t usually see it as work, especially if I’m creating a new recipe.
In the evenings I unwind. This is my “me time” when I sit down to blog and watch TV. Long gone are the days where I used to sit around and watch TV. Nowadays I multi-task because there is always something I can work on. Being a food blogger appears fun and easy, however there is a lot of back-end work that often goes unnoticed.
Here are some things involved… testing out recipes a few times before finalizing, patiently waiting for perfect lighting, editing pictures, writing a blog post, setting up SEO, sharing the post across all social media platforms, engaging with readers, and fixing old blog posts. This gives you a general idea of what is involved in the entire process.
It’s not easy, it’s a lot of work, but it’s worth it if you enjoy what you do. For those of you who want to consider blogging, my advice is it’s never too late to start. Don’t expect perfection right away, just start and you’ll figure it out!
Veggie Pesto Flatbread Pizza
Now, let’s talk food! I’ve made my Veggie Pesto Flatbread Pizza so many times and shared on Instastories, but now I’m finally sharing this recipe with measurements.
The veggies and pesto do call for a good amount of olive oil, however it’s all good fat and this recipe makes 6 servings. Additionally, you’ll have leftover roasted veggies that you can use up in an omelette. It’s so good. Hope you guys love it because it’s a favorite in my home.
veggie pesto flatbread pizza is:
Whole Wheat
Healthy-ish
Loaded with Veggies
Thin Crust
Flavorful
Simple & Delicious
How to make Veggie Pesto Flatbread Pizza step by step?
Roasted Veggies
1. Here are the veggies you will need to roast. Preheat oven to 425 degrees.
2. Slice eggplant.
3. Brush both sides of the eggplant with olive oil – you will need 3 tbsp olive oil for the eggplant alone. Sprinkle a little salt.
4. Slice onions. Add 1/2 tbsp olive oil. Toss.
5. Slice red and green bell pepper. Add 1 tbsp olive oil. Toss.
6. Slice cherry tomatoes. Add 1 tbsp olive oil, 1 tbsp balsamic vinegar, salt and black pepper. Toss.
7. Place all the roasted veggies on a tray lined with foil (if you’d like). This makes cleanup easier.
8. Into the oven for 35 minutes, flip eggplant half way through and toss the veggies.
Vegan Pesto
9. While the veggies roast, make the pesto. Add all the pesto ingredients to a food processor.
10. Pesto is done. Set aside.
11. Once the veggies are done, turn off the oven, BUT LEAVE THE VEGGIES IN THE OVEN FOR 30 MINUTES. This will help them soften.
12. Once the veggies are done, this is what you’ll have.
Assemble
13. Take a whole wheat lavash flatbread and top with a dollop of pesto.
14. Top with all the roasted veggies and chopped fresh spinach.
15. Now add mozzarella cheese and Parmesan is optional.
16. Preheat a toaster oven to 400 degrees. Into a toaster oven for 3 minutes. The pizza will start to harden so watch this closely. Literally, bake this for 3 minutes.
17. It’s perfect. Cut into 4 squares and sprinkle oregano and crushed red pepper flakes. It’s so filling!
Veggie Pesto Flatbread Pizza (whole wheat, healthy-ish)
Ingredients
- <b>for roasted veggies</b>
- 1 large/medium eggplant sliced into 1/4 inch rings
- salt
- 3 tbsp olive oil
- </BR></BR>
- 1 red onion sliced
- 1/2 tbsp olive oil
- </BR></BR>
- 1 red bell pepper sliced
- One green pepper sliced
- 1 tbsp olive oil
- </br></BR>
- One 16 ounce box cherry tomatoes, sliced in half
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt to taste
- black pepper to taste
- </br></br>
- <b>for the vegan pesto</b>
- 2 cups fresh basil
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/4 cup olive oil
- 1 Indian green chili
- salt to taste
- black pepper to taste
- </br></br>
- <b>for assembling</b>
- 1 piece whole wheat lavash bread I love Trader Joe's
- 1 dollop vegan pesto
- top with a little bit of all roasted veggies
- add chopped spinach
- 1/4 cup mozzarella cheese
- 1-2 tbsp Parmesan cheese optional
- </br></br>
- <b>seasonings</b>
- dried oregano to taste
- red crushed pepper flakes to taste
Instructions
- Here are the veggies you will need to roast. Preheat oven to 425 degrees.
- Slice eggplant.
- Brush both sides of the eggplant with olive oil - you will need 3 tbsp olive oil for the eggplant alone.
- Slice onions. Add 1/2 tbsp olive oil. Toss.
- Slice red and green bell pepper. Add 1 tbsp olive oil. Toss.
- Slice cherry tomatoes. Add 1 tbsp olive oil, 1 tbsp balsamic vinegar, salt and black pepper. Toss.
- Place all the roasted veggies on a tray lined with foil (if you'd like). This makes cleanup easier.
- Into the oven for 35 minutes, flip eggplant half way through and toss the veggies.
- While the veggies roast, make the pesto. Add all the pesto ingredients to a food processor.
- Pesto is done. Set aside.
- Once the veggies are done, turn off the oven, BUT LEAVE THE VEGGIES IN THE OVEN FOR 30 MINUTES. This will help them soften.
- Once the veggies are done, this is what you'll have.
- Take a whole wheat lavash flatbread and top with a dollop of pesto.
- Top with all the roasted veggies and chopped fresh spinach.
- Now add mozzarella cheese and Parmesan is optional.
- Preheat a toaster oven to 400 degrees. Into a toaster oven for 3 minutes. The pizza will start to harden so watch this closely. Literally, bake this for 3 minutes.
- It's perfect. Cut into 4 squares and sprinkle oregano and crushed red pepper flakes. It's so filling!
DID YOU MAKE THIS RECIPE?
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I love seeing your creations!
Best veggie flatbread that I have ever had!
HI Michelle. So glad you enjoyed it. xoxo
Is lavash bread same as the Iranian bread ?
According to Google, seems like it is.
Delicious pizza and so easy to make as a last minute dinner option! Made a few adjustments based on what we had at home but still worked out great!
– Didn’t have eggplant, so only used mixed peppers, red onions, and chopped spinach.
– Used tortillas/frozen naan (cooked on the tava first) as the base
– Used ready made Costco pesto
– Used thick cut shredded cheese
Would love to try it again and experiment with a different sauce base and maybe add some chicken.
Thank you Nisha for this recipe!
I made it ALMOST your way except didn’t use pesto but tomato pizza sauce& it came out very very delicious ?
My family loved it!
gosh, what can I say! Nisha is just brilliant to come up such an excellent recipe! I made it today and it was unbelievably good! I did make some adjustments as well based on what I had on hand. For example: I topped the lavash bread with the tomato and basil pasta sauce instead of basil pesto. Also, i added Brussels sprouts (my first time trying it) along with rest of the veggie as per the recipe. Instead of cherry tomatoes, i used the regular tomatoes and marinated them with balsamic vinegar, salt n pepper and olive oil. And I topped the veggies with fresh basil instead of spinach. It was just delish and party in my mouth! It’s a great crowd pleaser too. Thanks Nisha for this incredible recipe! Next time i am gonna try with the pesto sauce for sure!
This recipe is fantastic! I added some extra seasonings to the veggies and also used yellow bell peppers in addition to the green/red. It’s so easy to make and I love that you can add whatever veggies you want.
Hey nisha
Tried out this veggie flatbread and omg it was a bomb. Best part is my hubby approved it who’s not at all a pizza fan.
Loved this recipe. ??????
Thank you Nisha for those awesome recipe! My husband and I loved it and we make it almost every other week!! 🙂
This really is INCREDIBLE! That hint of balsamic was perfection!! I used zucchini instead of eggplant, added mushrooms, and Trader Joe’s vegan pesto because I’m lazy hah. Thank you for this simple but incredible recipe! My fiancé told me to put this on the weekly rotation!