I love a pizza with lots of fresh veggies and no sauce. Just pure goodness. And here is a pizza that has all that plus a really easy crispy flat bread crust. Need to know more?
You can find these flat breads at most natural food markets – but you can use any kind of crispy flatbread. Or even a soft flatbread if you prefer a soft crust. It’s your pizza! Make it your way!
Here’s How to Do it:
This is the flat bread I used:
Heat about 2 teaspoons olive oil in a heavy skillet. Add the garlic and the eggplant and cook on low until it’s soft and tender.
Sprinkle about 2 Tablespoons of olive oil evenly over one flatbread triangle. Shake the rosemary evenly on the top.
Cut the fresh mozzarella into thin slices and lay on the flatbread.
Top the mozzarella with the vegetables, laying them out so they cover the pizza evenly.
Drizzle the rest of the olive oil over the top and spread the salt and pepper over it evenly.
Bake at 350° for about 15-20 minutes, or until the cheese is melting and the veggies are bubbling.
Cut into four pieces while it’s still hot and the flatbread is somewhat soft.
Serve immediately! (Or eat it cold – it was just as good).
This pizza is a great meatless meal - and the cold leftovers are just as good as fresh out of the oven.
- 1 piece crispy flat bread
- 3 Tablespoons olive oil
- 1/4 teaspoon dried, crushed rosemary
- 2 cloves garlic, minced or crushed
- 2 small eggplants, like Thai (or you can use about 1/4 of any kind)
- 2 oz. fresh mozzarella
- 1/2 yellow squash
- 1/2 cup artichoke quarters (cut into pieces)
- 2 - 3 whole crimini mushrooms, sliced
-
Heat about 2 teaspoons olive oil in a heavy skillet. Add the garlic and the eggplant and cook on low until it's soft and tender.
-
Sprinkle about 2 Tablespoons of olive oil evenly over one flatbread triangle. Shake the rosemary evenly on the top.
-
Cut the fresh mozzarella into thin slices and lay on the flatbread.
-
Top the mozzarella with the vegetables, laying them out so they cover the pizza evenly.
-
Drizzle the rest of the olive oil over the top and spread the salt and pepper over it evenly.
-
Bake at 350° for about 15-20 minutes, or until the cheese is melting and the veggies are bubbling.
-
Cut into four pieces while it's still hot and the flatbread is somewhat soft.
© Copyright 2019 The Lazy Gastronome
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