Vegetarian Flatbread Pizza

April 2, 2018 8:39 am Published by Leave your thoughts

Good tasting recipes to please a crowd do not have to be difficult, time consuming or expensive.  These vegetarian naan flatbread pizzas are a perfect example of a very fast way to feed your family on those busy weeknights or please your party guests without exhausting yourself.   As a dinner, serve these with a fresh salad or for fun party food “small bite” cut them into smaller portions and serve along other appetizers.  These can be made ahead of time and placed in the freezer and taken out when needed and thrown into the oven and voila, dinner time!  This does not involve and pre sautéing of any vegetables and minimal chopping required.  Bake at 400 degrees F for about 15 to 20 minutes and you have a crunchy crust with savory vegetables and gooey cheese, move over frozen “cardboard” pizza from the grocery store we have a new option in town.

Oh, make it a pizza party and make my chicken carbonara pizzas too!

here is the recipe for them:


 Yum, ready for the oven…




8 rounds of naan flatbread approximately 5 inches in diameter

1 ½ cups of pizza sauce

1 tablespoon garlic, chopped (chopped garlic in a jar is fine)

8 oz. package of shredded Italian blend cheeses

1 small onion, chopped

1 cup of frozen mixed bell pepper strips

2 cups of frozen artichoke hearts, roughly chopped or canned

1 3.8 oz. can of sliced black olives

2 cups frozen sautéed sliced mushrooms; I use the ones I found at Trader Joe’s

½ cup Parmesan Romano cheese blend


  • Preheat oven to 400 degrees F
  • Line 2 baking sheet pans with parchment paper or silicone mates, place 4 flatbreads on each
  • Mix the pizza sauce and garlic together in a small bowl and spoon a heaping tablespoon of it on each flatbread, spreading it to almost the edges
  • Sprinkle a little bit of shredded Italian blended cheese on top of each flatbread followed by a sprinkling of onion, peppers strips, artichoke hearts and mushrooms
  • Top off all of them with more shredded cheese and sprinkle some Parmesan Romano cheese on each, followed by the sliced olives
  • Bake in preheated oven for approximately 15 to 20 minutes until golden brown and bubbly

Note: no need to thaw any of the frozen vegetables before assembling the pizzas, plus if you don’t want to bake them right away, put the unbaked pizzas in the freezer, layered with parchment in between them and on top of them if you plan on making a bunch and take out what you want and when you want and pop them in the oven. Serves 4 to 6

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This post was written by Joseph Sciascia

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