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Veggie Crisp Crust Pizza

This pizza is a great meatless meal - and the cold leftovers are just as good as fresh out of the oven. 

Course: Main Course
Keyword: meatless, mozzeralla, pizza, vegetables, vegetarian
Servings: 2 People
Author: HelenFern
  • 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
  1. 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.

  2. Sprinkle about 2 Tablespoons of olive oil evenly over one flatbread triangle. Shake the rosemary evenly on the top.

  3. Cut the fresh mozzarella into thin slices and lay on the flatbread.

  4. Top the mozzarella with the vegetables, laying them out so they cover the pizza evenly.

  5. Drizzle the rest of the olive oil over the top and spread the salt and pepper over it evenly.

  6. Bake at 350° for about 15-20 minutes, or until the cheese is melting and the veggies are bubbling.

  7. Cut into four pieces while it's still hot and the flatbread is somewhat soft.