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Veggie Flatbread Pizza with Feta Cheese

Veggie Flatbread Pizza with Feta Cheese

I wanted to make something fresh and healthy for lunch today, and after going through my fridge and pantry, I decided on veggie flatbread pizzas with lots of feta cheese. My husband and I both loved these veggie-filled pizzas. The flatbread crust was nice and crisp and the veggies were so delicious mixed with the olive oil, crushed red pepper flakes, and minced garlic, but my favorite part was the creamy salty feta cheese. My husband drizzled spicy chili oil on top of his flatbread pizza for an added bit of heat. I have enough ingredients to make another pizza for lunch tomorrow and I am so excited!

Veggie Flatbread Pizza with Feta Cheese

How to Make a Veggie Flatbread Pizza with Feta Cheese

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Combine the olive oil, minced garlic, and crushed red pepper flakes together in a bowl. Season with sea salt and freshly cracked pepper, to taste. Mix until well combined.

Remove the woody ends from the asparagus spears. Cut in half, then cut each piece in half lengthwise. This will allow the asparagus to cook quickly. Cut the tomatoes in half lengthwise. Place asparagus, tomatoes, spinach, and sliced onion in a bowl; drizzle 2-3 teaspoons of the olive oil mixture over the veggies and gently toss to coat evenly. Brush the two pieces of flatbread evenly with the remaining olive oil mixture then divide the veggies on top. Season with a bit more sea salt and freshly cracked pepper, if desired.

Veggie Flatbread Pizza with Feta Cheese

Place into the oven and bake for 8 minutes. Turn the baking tray and continue to cook for another 3-4 minutes or until the flatbread is crisp and the veggies are tender.

Remove from the oven and sprinkle with lots of feta cheese. Serve plain or with spicy chili oil on top. Enjoy!

Veggie Flatbread Pizza with Feta Cheese

 

Veggie Flatbread Pizza with Feta Cheese

 

Yield: 2  

Total Time: 15 minutes +/-

Ingredients:

2 tbsp olive oil
1 clove of garlic, minced
Pinch of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste
2 pieces of flatbread
4-5 spears of asparagus, wooden ends removed, halved, then halved lengthwise
Handful of grape tomatoes, halved lengthwise
1 cup baby spinach
1/4 small red onion, sliced thinly
Feta cheese

Directions:

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Combine the olive oil, minced garlic, and crushed red pepper flakes together in a bowl. Season with sea salt and freshly cracked pepper, to taste. Mix until well combined.

Remove the woody ends from the asparagus spears. Cut in half, then cut each piece in half lengthwise. This will allow the asparagus to cook quickly. Cut the tomatoes in half lengthwise. Place asparagus, tomatoes, spinach, and sliced onion in a bowl; drizzle 2-3 teaspoons of the olive oil mixture over the veggies and gently toss to coat evenly. Brush the two pieces of flatbread evenly with the remaining olive oil mixture then divide the veggies on top. Season with a bit more sea salt and freshly cracked pepper, if desired.

Place into the oven and bake for 8 minutes. Turn the baking tray and continue to cook for another 3-4 minutes or until the flatbread is crisp and the veggies are tender.

Remove from the oven and sprinkle with lots of feta cheese. Serve plain or with spicy chili oil on top. Enjoy!

Recipe and photos by For the Love of Cooking.net

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