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Roasted Veggie Flatbread with Jalapeno Arugula Pesto

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Cook

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Ingredients

Pesto:

Flatbread of your choice ( I used stone fire pizza crust)

Instructions

  1. Preheat oven to 400 degrees.
  2. In a large baking tray, arrange the mushrooms and zucchini and in a separate baking sheet, arrange the peppers, onions and broccoli. Drizzle with olive oil, salt & pepper and place in the oven. Let cook for about 10 minutes or until the edges of the vegetables have started to brown (the crispier the better). Once this happens, rotate the sheet pan, flip the veggies with a large spatula and cook again until the veggies are browned on both sides. 
  3. Remove the veggies from the oven and sprinkle with garlic powder while still hot.
  4. Decrease the temperature to 350 degrees and place the flatbread or prepared pizza crust in the oven for about 6-8 minutes until the bottom of the crust has crisped (brushing the bottom of the crust with a little olive oil will help get it crisp).
  5. Remove flatbread/pizza from oven and spread it evenly with the ricotta cheese, pesto, and then top it with veggies and mozzarella. 
  6. Place the pizza back in the oven for about 5-6 minutes to let the mozzarella melt and the pizza edges brown slightly. 
  7. Remove from oven, top with chili flakes, additional dollops of pesto and cut & serve hot!

For the Pesto:

  1. In a food processor add the arugula, jalapeno,walnuts and garlic in and pulse until finely mixed and smooth. 
  2. With the food processor on, one hand on the lid, use the other hand to drizzle in about 1/4 cup of extra virgin olive oil and keep blending until you get a smooth pesto like consistency (may need more or less oil). 
  3. Remove from food processor, into a bowl and add in lemon juice and salt to taste. 

Recipe by The Chutney Life at https://thechutneylife.com/recipes/veggie-flatbread-with-jalapeno-arugula-pesto/