Veggie Pesto Flatbread Pizza (whole wheat, healthy-ish)

A hand holds a slice of vibrant veggie pesto flatbread pizza, topped generously with colorful vegetables. A red and white checkered cloth adds a touch of classic charm, with more food peeking through in the background.

4.88 from 8 votes

Veggie Pesto Flatbread Pizza (whole wheat, healthy-ish)

Delicious and satisfying Veggie Pesto Flatbread Pizza made on whole wheat lavash bread with lots of roasted veggies. 1 Trader Joe's Flatbread can be cut into 4 squares. Serving is based on each square.

Prep Time30

Cook Time35

Total Time1 5

Course: Main Course

Cuisine: Italian

Servings: squares of flatbread pizza

Author: Nisha Kapur

Ingredients

for roasted veggies

1 large/medium eggplant sliced into 1/4 inch rings
salt
3 tbsp olive oil
1 red onion sliced
1/2 tbsp olive oil
1 red bell pepper sliced
One green pepper sliced
1 tbsp olive oil
One 16 ounce box cherry tomatoes, sliced in half
1 tbsp olive oil
1 tbsp balsamic vinegar
salt to taste
black pepper to taste

for vegan pesto

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

for assembling

6 pieces whole wheat lavash bread I love Trader Joe's
12 tbsp vegan pesto
top with a little bit of all roasted veggies
1 1/2 cup fresh spinach chopped
1 1/2 cups mozzarella cheese
6 tbsp Parmesan cheese optional

for seasoning

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!

Nutrition