Roasted Veggie Flatbreads for Simple, Weeknight Meals

Roasted Veggie Flatbreads

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Lately I’ve been making pesto out of just about anything. This kale version is quickly becoming a favorite. I love kale, especially lacinato {or “dinosaur” kale} because it has a slightly sweeter taste and is more delicate than curly kale, which can be quite tough and fibrous.

This pesto is great on pasta, of course, but I really love it on these individual sized flatbreads! Roasted summer vegetables and a sprinkle of feta cheese are the perfect finishing touches to this light summer meal.

Roasted Veggie Flatbreads

Now if you were to just glance over this recipe, you might think it looks really long and complicated. I assure you that’s not the case! Even if you’ve never attempted homemade pizza before, you can do this. While your dough rises, make the pesto and roast the veggies. Then, just top the flatbreads and bake! Easy as pie.

Serve these little flatbreads with a light arugula salad and a glass of Sauvignon blanc.

Roasted Veggie Flatbreads

Roasted Veggie Flatbreads with Kale Pesto

Roasted Veggie Flatbreads

This roasted veggie flatbread recipe is topped with summer vegetables and a sprinkle of feta cheese for a light meal. Food blogger Jenna Weber shares her pairing ideas for this dish in a full post on the Fresh Tastes blog.

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Ingredients

  • For flatbread dough
  • 3 ½ cups all purpose flour
  • 2 tsp salt
  • ½ tsp sugar
  • 1 1/3 cups warm water (100 degrees F)
  • 1 ¼ oz packet dry active yeast
  • ¼ cup olive oil
  • For Toppings
  • ½ large yellow onion, chopped into 1” slices
  • 2 yellow pattypan squashes, sliced
  • 2 red bell peppers, sliced
  • 1 zucchini, chopped
  • 3 cloves garlic, smashed
  • ½ T olive oil
  • For kale pesto
  • ¼ cup toasted walnuts
  • ¼ cup olive oil
  • ¼ cup freshly grated Parmesan cheese
  • 1 bunch lacinato kale, chopped
  • juice of 1 lemon
  • pinch of sea salt and pepper
  • For Serving
  • feta cheese

Directions

  1. To make the flatbread dough, first combine the yeast, sugar and warm water together in a glass measuring cup. Let sit for five minutes until frothy and creamy.
  2. In the bowl of a stand mixer {alternatively you could mix and then knead this by hand}, mix the flour and salt. Pour in the yeast mixture and then with the mixer running, slowly stream in the olive oil. Continue mixing for five minutes on high speed, using a dough hook attachment if you have one. After five minutes, the dough should be smooth, soft and elastic. Cover the mixing bowl with a dishcloth and place bowl in a warm spot to rise for one hour.
  3. While the dough is rising, roast your vegetables and make your pesto. Preheat your oven to 400 degrees. Combine all veggies in a large roasting dish or parchment paper lined sheet tray. Drizzle in the olive oil and add a pinch of salt. Place dish in the oven and roast for about 25 minutes, tossing occasionally, until veggies are just tender.
  4. To make the pesto, combine the kale, toasted walnuts, lemon juice and olive oil in a food processor. Process until smooth but still slightly chunky --- you may need to add another splash of olive oil. Add the Parmesan cheese and continue processing until smooth. Season to taste with salt and pepper.
  5. At this point, your dough should have risen. Preheat oven to 450 degrees. Punch down flatbread dough on a lightly floured surface. Divide into five sections, each should weigh about 5 oz {if you have a food scale you can weigh the dough out, if not just eyeball it}. Roll each ball of dough out to a 8 or 10” circle. Top the dough circles with pesto and roasted veggies. Scatter feta on top.
  6. Lower oven temperature to 425. Bake flatbreads on a parchment paper lined sheet tray for about 20 minutes until dough is golden. The bottoms of the flatbreads should be lightly browned.

Tips/Techniques

Extra kale pesto is delicious on cooked spaghetti or grilled chicken!

Yield: 5 servings


Jenna Weber, food blogger for PBS Food's Fresh Tastes blogJenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.