Easy Roasted Vegetable Flatbread
These easy flatbreads make an impressive holiday appetizer, but they're also great as a quick-and-easy dinner.
Servings: 4 flatbreads
Calories: 562kcal
Ingredients
- 1 full flatbread recipe divided into four dough balls
- 2 tablespoons olive oil divided
- 1 Portobello mushroom sliced
- 1 beet medium, cut into 1/4-inch cubes
- 1 parsnip large, cut into 1/4-inch cubes
- 1 sweet potato small, cut into 1/4-inch cubes
- 1 red onion small, thinly sliced
- 1 garlic clove thinly sliced
- kosher salt and ground black pepper to taste
- 1/2 cup ricotta cheese
- 1 tablespoon fresh thyme minced
- 1 teaspoon fresh rosemary minced
- 1/8 teaspoon red pepper flakes
- 1/4 cup Parmesan cheese
Instructions
- Make the flatbread recipe as instructed, dividing it into four dough balls.
- Preheat the oven to 450 degrees Fahrenheit.
- Using a rolling pin, roll the dough ball into 10x5-inch ovals. Brush the ovals with 1 tablespoon of the olive oil.
- Bake the flatbread for 5 to 10 minutes, until the bread is golden brown and lightly puffed. Set aside.
- Meanwhile, toss the vegetables with the remaining olive oil and salt and pepper, to taste. Bake for 15 to 20 minutes, until tender when pierced with a fork.
- Spread the ricotta cheese over the cooked flatbreads. Add the cooked vegetables, fresh thyme and rosemary, and the red pepper flakes. Top the flatbreads with the Parmesan cheese.
- Bake for an additional 5 minutes to warm the dough through. Cut each flatbread into six triangles and serve warm.
Notes
Nutrition info is for each flatbread, and each flatbread should make six slices.
Nutrition
Serving: 1flatbread | Calories: 562kcal | Carbohydrates: 72g | Protein: 20g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 201mg | Potassium: 695mg | Fiber: 7g | Sugar: 9g | Vitamin A: 8303IU | Vitamin C: 14mg | Calcium: 250mg | Iron: 3mg |
SmartPoints (Freestyle): 18