Name: Mediterranean Flatbread Pizza Sheet Pan
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 large flatbreads or naan; 1 zucchini (thinly sliced); 1 red bell pepper (thinly sliced); 1 red onion (thinly sliced); 1 pint cherry tomatoes (halved); 1/4 cup extra virgin olive oil; 3 cloves garlic (minced); 2 tablespoons fresh oregano; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 4 oz goat cheese (crumbled); 2 oz prosciutto (torn into pieces); 1/4 cup pine nuts; Fresh arugula for serving

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Mediterranean Flatbread Pizza Sheet Pan

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Prep Time 15

Cook Time 15

Total Time 30

Servings

Ingredients

4 large flatbreads or naan
1 zucchini thinly sliced
1 red bell pepper thinly sliced
1 red onion thinly sliced
1 pint cherry tomatoes halved
1/4 cup extra virgin olive oil
3 cloves garlic minced
2 tablespoons fresh oregano
1/2 teaspoon sea salt
1/4 teaspoon black pepper
4 oz goat cheese crumbled
2 oz prosciutto torn into pieces
1/4 cup pine nuts
Fresh arugula for serving

Instructions

Preheat the oven to 450°F and line a large sheet pan with parchment paper. In a bowl, toss the zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, garlic, oregano, salt, and pepper.
Spread the vegetable mixture on one side of the sheet pan and roast for 10 minutes, until the vegetables begin to soften and caramelize.
Meanwhile, brush the flatbreads with a little olive oil and place them on the other side of the sheet pan. Top each flatbread with some of the roasted vegetables, crumbled goat cheese, torn prosciutto, and pine nuts.
Return to the oven for 5-8 minutes, until the flatbreads are crispy and the cheese is melted. Remove from the oven and top with fresh arugula before serving. This creative meal brings Mediterranean flavors to pizza night.