Roasted Vegetable Flatbread
- 1/2 red onion, chopped
- 1/2 head broccoli, chopped
- 1 medium red pepper
- 8 ounces white mushrooms
- 2 tablespoons + 2 teaspoons olive oil, divided
- 1 pound pizza dough, at room temperature
- 2 cups cheese, shredded Mozzarella
- 2 teaspoons Italian seasoning
- 1/2 cup cheese, freshly grated Parmesan
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat oven to 400° F. Spray a large baking sheet with non-stick cooking spray and set aside. Chop the vegetables into bite sized pieces and toss with 2 tablespoons olive oil. Spread the vegetables on the tray and season with salt and pepper. Bake 20 minutes, or until the vegetables are tender. Let cool slightly while you prepare the pizza dough.
Place pizza stone, if using, in the oven and adjust oven temperature to 500° F. Divide pizza dough in half. On a lightly floured work surface, roll each half into an oblong shape. Brush the tops with 2 teaspoons olive oil and sprinkle evenly with Mozzarella and Italian seasoning. Scatter roasted vegetables over the cheese and top with Parmesan. Season liberally with salt and pepper. Transfer to the pre-heated pizza stone, or a baking sheet lined with parchment paper.
Bake, rotating sheet halfway through, until golden, 13 to 15 minutes. Remove from oven; let cool 5 minutes before cutting into wedges and serving.