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Mini Veggie Flatbreads

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 pieces
Calories 350
These colorful mini veggie flatbreads are quick to assemble and perfect for a flavorful, veggie-packed meal or appetizer.

Ingredients

Flatbread Base

  • 4 pieces Mini Naan Breads or Pita Breads (Store-bought, halved)
  • 2 tablespoons Extra Virgin Olive Oil (For brushing and tossing vegetables)

Sauce and Cheese

  • 0.5 cup Marinara or Pizza Sauce
  • 1.5 cups Shredded Low-Moisture Mozzarella Cheese

Vegetable Toppings

  • 0.5 red Red Bell Pepper (Thinly sliced)
  • 0.5 green Green Bell Pepper (Thinly sliced)
  • 0.25 cup Red Onion (Thinly sliced)
  • 0.5 cup Zucchini (Thinly sliced into half-moons)
  • 0.5 cup Cherry Tomatoes (Halved)

Seasoning and Garnish

  • 1 teaspoon Dried Oregano
  • 0.5 teaspoon Garlic Powder
  • to taste salt and black pepper Salt and Freshly Ground Black Pepper

Garnish

  • as needed fresh herbs Fresh Basil or Parsley (Chopped for garnish)

Instructions 

  • Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • Arrange flatbreads, brush with olive oil, and prepare vegetables with seasonings.
  • Spread sauce on flatbreads, sprinkle with cheese, then top with seasoned vegetables.
  • Bake for 10-15 minutes until cheese is bubbly and edges are crisp. Garnish with fresh herbs before serving.

Notes

For extra flavor, add a drizzle of balsamic glaze or a sprinkle of red pepper flakes before serving.
Calories: 350kcal
Cost: $15
Course: Appetizer, Main Course
Cuisine: Italian
Keyword: Flatbread, Vegetables