Easy Farmers Market Vegetable Packed Flatbreads

 

Here’s a fun way to eat your veggies – flatbread! What you top your flatbread with is also another opportunity to go to the farmer’s market and get creative with what is in season. During summer, cherry heirloom tomatoes are a MUST I tell you because these beauties are packed with flavor and fun colors like these here.

 

Organic-heirloom-cherry-tomatoes

 

Here are some other summer vegetable ideas for toppings:

Shishito or Padron peppers

 

Shishito-Peppers

 

Organic summer squash. There are so many varieties. Have fun picking one.

 

Organic-squash-table

 

Squash blossoms. So pretty!

 

Squash Blossoms

Figs and sweet yellow peppers

 

Figs-Peppers-Tomatoes

 

See. The possibilities are endless for your pizza toppings. In fact, make it a party, invite friends over and make several flatbreads with different toppings.

This flatbread is so simple and fast to make. Here are the ingredients:

  • One piece of Naan or Pita bread (Naan looks more like traditional flatbread versus Pita, but most Pita is dairy and egg free. You can buy pre-made Naan too. Most in-store Naan is vegetarian containing ghee or here’s a recipe for vegan Naan from Vegan Richa)
  • 2 tbsps of pesto sauce (pre-made or I included  my easy pesto recipe below)
  • A choice of your favorite vegetable fixings. Get creative! In the flatbread I made above, it contains artichokes, black olives, mushrooms, chopped cherry tomatoes and red onions plus fresh herbs!
  • Your favorite fresh herbs like rosemary, thyme, basil or oregano
  • Olive oil

 

Basket of Fresh Herbs

 

 

Veggie Flatbread Slices

 

  • Pre-heat the oven to 350 or get your grill going if you want to do the BBQ thing.
  • Layer the pesto sauce onto a piece of Naan.
  • Put your vegetable toppings into a small bowl and massage them with a little olive oil. The oil coating will help the veggies soften nicely while baking.
  • Spread the vegetable toppings onto your Naan. Toss some of the fresh herb on top.
  • Bake flatbread in the oven on a baking sheet, pizza stone or toss on the grill for 6-8 minutes depending on how crunchy you want your crust. Broil the top of your flatbread for 90 seconds just for a nice little top browning.

 

Fresh-basil-squash

 

Here is my recipe for creamy pesto sauce.

  • 1 cup packed fresh basil leaves
  • 4 cloves of garlic
  • 1/4 tsp sea salt
  • 1/2 cup walnuts or macademia nuts
  • 1/4 avocado
  • 3 tbsp extra virgin olive oil

In a food processor, combine all the ingredients together and blend until you have a nice creamy pesto sauce.

You can add some shaved parmesan or manchego to your pesto sauce but it really does not need cheese so you can keep the flatbread vegan.

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