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Mediterranean Flatbread Pizza Sheet Pan

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

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.
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