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I love grabbing this veggie-packed pizza for weeknights when I want something yummy but not heavy. Instead of getting a soggy bottom, I use crunchy store-bought seeded flatbread—it always comes out crisp and golden under all those colorful thin-cut summer veggies. All that flavor and crunch without losing the bright fresh vibe.
When I whipped this up the first time, I couldn’t believe how bright and snappy every bite tasted—the flatbread base and fast oven bake make it extra light. Now I always pull this together for easy dinners or when friends drop by in summer.
Fresh Ingredients
- Fresh basil leaves: Scatter these on just before you eat for a hit of garden flavor The aroma pops best if you wait to add them
- Shaved Parmesan cheese: Top with freshly shaved Parmesan right after baking for that salty finish A wedge you shave at home has way more flavor
- Shredded mozzarella cheese: Go for the soft melt and stretch Buy a chunk and shred it yourself for that classic gooey top
- Kosher salt and freshly ground black pepper: Sprinkle these to even out the flavors plus a little kick from freshly peper
- Extra-virgin olive oil: Drizzle for extra richness and even roasting Pick one that smells fruity for a bigger punch
- Cherry tomatoes halved: Toss in juicy, sweet pieces at their ripest—they burst with flavor
- Yellow and green bell peppers diced: Chop up a mix of colorful crisp peppers with bright smooth skin They add crunch
- Zucchini very thinly sliced: Slice thin so it bakes up soft but not soggy Pick ones that feel firm and look shiny
- Marinara sauce: Spread on a sauce that’s deeply tomato-y and not too sweet Look for low sugar if you can
- Seeded flatbread or pizza crust: Choose a nice fresh flatbread for a sturdy, nutty base—it stays crispy all the way
Simple Steps
- Finish and Serve:
- When it comes out of the oven, sprinkle on Parmesan while it’s hot so it melts in. Tear up basil leaves and scatter them all over for garden-fresh vibes. Cut into slices and dig in while it’s steamy for the gooey cheese pull.
- Bake Time:
- Slide the pizza into the already-hot oven. Let it bake 9-11 minutes until the mozzarella gets all bubbly, the crust gets toasty, and the veggies are soft but still colorful.
- Pizza Build:
- Lay out the veggies all over the sauce. Try not to pile them too high so the crust holds up. Next, top the whole thing evenly with shredded mozzarella.
- Veggie Toss:
- Throw your bell peppers, zucchini, and cherry tomatoes into a bowl. Add olive oil and toss so everything is coated, then sprinkle on salt and pepper for good measure.
- Sauce Time:
- Swoop a thick layer of marinara sauce all over your flatbread, leaving a little edge so it stays crunchy when baked.
- Preheat and Set Up:
- Crank the oven to 450°F and let it fully heat. Put your flatbread down right in the middle of a baking sheet so it’ll cook evenly all over.
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I’m all about those zucchini slices—they soak up olive oil and get tender under the melted cheese. One time my family lined up and built their own pizzas with different veggie patterns. Now it’s a thing every summer in our house.
Keep It Fresh
Leftover slices go in a sealed container in your fridge and last up to three days. For best results, pop them in a toaster oven and the crust gets crunchy again. You can even freeze the baked slices—just throw them in a hot oven from frozen and you’re set.
Easy Swaps
You can use naan or any sturdy flatbread. If you’re out of zucchini, thin-sliced squash or strips of eggplant will also do the trick. Don’t need dairy? Vegan cheese melts just fine. No cherry tomatoes? Use thinly sliced Roma instead.
Best Ways to Serve
Pair it with a lemony arugula salad for some extra greens. Cut the pizza into mini squares for snacks or picnics. Splash on a little balsamic glaze or a dusting of chili flakes if you want to take it up a notch.
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How It Came to Be
Pizzas like these show off all the best stuff from summertime gardens and local markets. Grabbing flatbread keeps things quick and fun—plus, it calls back to Mediterranean meals where everyone shares something simple and bright at the table.
Frequently Asked Questions About Recipes
- → How do you keep the flatbread nice and crisp?
Using seeded flatbread that’s already baked helps the base stay crisp even when you add sauce. Cranking the oven up hot keeps it from getting soggy.
- → Should I slice the zucchini really thin?
Yep, the thinner the better—grab a mandoline if you've got one. Thin slices cook fast and blend right in with the rest.
- → Can I swap in other veggies?
Go for it. Try mushrooms, spinach, or swap in some red onions for even more taste. Just make sure everything's sliced small so it cooks quick.
- → What's the best cheese for this?
Mozzarella melts just right and stretches nicely. Parmesan gives it a sharp kick. Want to mix things up? Try some provolone or fontina too.
- → Do I have to use fresh basil?
Basil smells amazing and works great with the veggies. No basil at home? Toss on some fresh parsley or oregano for a different vibe.