Description
Enjoy a delicious twist on pizza night with this Roasted Vegetable Naan Flatbread Pizza. Loaded with colorful roasted veggies, creamy hummus, tangy feta cheese, and fresh herbs, this easy-to-make flatbread is a flavorful and satisfying meal.
Ingredients
Units
Scale
For the Roasted Vegetables:
- 1 medium zucchini, sliced 1/4 inch thick
- 1 medium yellow squash, sliced 1/4 inch thick
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 pint grape tomatoes or cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Flatbread:
- 2 naan breads
- 1/2 cup hummus
- 1/4 cup crumbled feta cheese
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven: Preheat the oven to 425 degrees F.
- Prepare the vegetables: Toss zucchini and yellow squash with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread on a sheet pan. Toss peppers and tomatoes with remaining olive oil, salt, and pepper on another sheet pan.
- Roast the vegetables: Roast the vegetables until golden and browned, about 20-25 minutes, flipping halfway through.
- Warm the naan: Heat the naan in the oven for 2 minutes per side to warm.
- Assemble the flatbreads: Spread hummus on naan, top with roasted vegetables.
- Finish and serve: Sprinkle feta and parsley over the flatbreads.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Leftovers can be reheated in a 350-degree F oven for 7-10 minutes.
Nutrition
- Serving Size: 1 flatbread
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 17mg
