Ingredients:

  • 2 (8 oz / 225g) pre-made whole wheat or cauliflower flatbreads
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 cup (150g) red bell pepper, diced
  • 1 cup (130g) zucchini, quartered and sliced
  • 1 cup (70g) red onion, sliced into wedges
  • 1 cup (100g) button mushrooms, halved
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) dried oregano
  • 1/2 tsp (3g) sea salt
  • 1/2 cup (120ml) low-sodium marinara
  • 1 cup (115g) shredded part-skim mozzarella
  • 1/4 cup (10g) fresh baby spinach
  • 1 tbsp (5g) fresh basil leaves, torn

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a medium mixing bowl, toss the diced red bell peppers, zucchini, red onion, and mushrooms with 1 tbsp olive oil, dried oregano, and sea salt.
  3. Spread the vegetables in a single layer on a parchment-lined baking sheet and roast for 12–15 minutes until edges are slightly browned.
  4. While the vegetables roast, lightly brush both sides of the flatbreads with olive oil.
  5. Place flatbreads on a baking sheet and bake for 3 minutes to set the crust.
  6. Spread 2–3 tbsp of marinara or pesto onto each pre-baked flatbread.
  7. Apply a layer of shredded mozzarella to act as a moisture barrier, then top with the roasted vegetables.
  8. Bake until the cheese is melted and bubbly.
  9. Garnish with fresh baby spinach and torn basil leaves before serving.