Is it flatbread or pizza? I like calling these flatbreads, reminds me of dining outside in a cafe, sipping wine and munching on artisan flatbread sandwiches.

The farmer’s market had these gorgeous heirloom tomatoes and I wanted to make something yummy to celebrate the end of summer. These grilled flatbreads hit all summer birds with one recipe: grill, tomatoes, zucchini, and red peppers.

Make extra of these vegetables, they are great as leftovers and in sandwiches for the rest of the week.

Don’t have a grill? No worries, you can use a grill pan or bake in the oven.

Grilled Vegetable Flatbread

Ingredients:
1 recipe Sun-dried tomato spread, below
1 recipe whole wheat pizza dough, below or prepackaged pizza dough
2 large zucchini
1 large heirloom tomato
1 red pepper
1/2 onion
olive oil, for brushing vegetables and pizza dough

Make the sun-dried tomato spread, see below for recipe and instructions.

Preheat grill or grill pan to medium high. Divide the dough into four even pieces. Roll out dough into an oval shape. Really, it’s a flatbread so any shape will do. Brush with olive oil or cooking spray so dough won’t stick to the grates.

Prepare the vegetables: slice the tomato, zucchini, onion, and red pepper into thin slices. Toss with salt/pepper and oil. Place vegetable slices onto the grill or grill pan for 5-10 minutes per side until cooked. I used a vegetable basket for the onion and tomato slices so they wouldn’t fall through the grates. Alterantivly, you could roast the vegetables in the oven beforehand.

Set the vegetables aside. Once you start grilling the flatbread you want to have the vegetables and spread ready and close by.

Place the dough onto the grill and cook for ~7-10 minutes until lightly charred on the bottom and heated through. Remove from heat and spread sun-dried tomato onto non-grilled side. Place grilled vegetables on top. Place back on the grill, topping side up, for 3-5 minutes until warmed. Serve immediately.

Sun-Dried Tomato Spread:

1 can white-northern or canneleni beans, rinsed and drained
1/4 cup sun-dried tomatoes
2 tbsp. water
1/4 cup parsley leaves
1 tbsp. lemon juice
2 garlic cloves
salt/pepper

In a food processor or blender, combine all the ingredients until smooth. Refrigerate until ready to use.

Yum!

Think pizza has to contain cheese or a tomato sauce? Think again. This thai-inspired pizza is the perfect dish to make for your friends to prove that vegan pizza is AMAZING.

I should know- we eat a lot of pizza around here. As BLs favorite meal, we have it on the menu at least 2-3X per month. I too am a pizza lover but sometimes get sick of the same ol’ vegetable toppings. Inspired by my favorite salad*, I decided to make that into a flatbread/pizza that can be used as an appetizer or main dish.

*Try my yummy Thai Kale salad! Take all the ingredients below minus the pizza dough and wonton strips. Add a bit of fresh orange juice to the dressing and toss with the vegetables.

Taste of Thai Pie

Ingredients:

Spicy Peanut Sauce, below
2 cups kale, shredded or finely chopped
1 cup carrots, shredded
1 cup mushrooms
3 tbsp. cilantro
2 scallions, finely chopped
1/2 cup wonton strips
Pizza dough- prepared or purchased
2 tsp. olive oil
salt/pepper/red pepper

Spicy Peanut Sauce:

2/3 cup peanut butter
1 medium lime, zested and juiced
2 tbsp. soy sauce
1 tbsp. toasted sesame oil
1 tbsp. brown sugar
2 tbsp. rice wine vinegar
1 ” piece fresh ginger
1 clove garlic
1/2 tsp. cayenne pepper.
Place above ingredients into a blender or food processor. Puree until smooth and sauce-like.
Preheat the oven to 450 degrees F. Spread the pizza dough onto a pizza stone or baking sheet.

Combine the kale, carrots, and mushrooms in a large bowl. Toss with the oil and salt/pepper. Massage (with clean hands!) the salad with your fingers and let soften for 5 minutes. Prepare the peanut sauce and spread over the entire dough.

Pour the vegetables onto the prepared dough and spread out to cover the sauce. Bake for ~20 minutes until crust is golden brown.

Remove from oven, top with finely chopped cilantro, scallions, wonton strips and red pepper (optional).

What’s your favorite pizza topping? Any pizza creations you would like to see?