Vegetable Flatbread Pizzas
Cheaper than delivery and on the table before it would have arrived.
Serves 4 25 min 26g proteinKid-friendly
VegetarianBakeItalianBudget
Plan it this weekIngredients
- Flatbreads8 ea
- Pasta sauce500 g
- Grated cheese300 g
- Mushrooms200 g
- Capsicum200 g
- Brown onion150 g
- Dried oregano2 g
- Olive oil20 ml
Method
- Heat the oven to 230C with two large trays inside so they are properly hot.
- Thinly slice the mushrooms, capsicum and onion.
- Spread each flatbread with the pasta sauce, leaving a clean edge, then scatter over the vegetables and the cheese.
- Slide the flatbreads onto the hot trays and bake for 8-10 minutes until the cheese bubbles and the edges crisp.
- Finish with the oregano and a drizzle of the oil, then cut into wedges.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegan
- 300 g Dairy-free cheese instead of Grated cheese
Dairy-free cheese browns and bubbles less than dairy cheese, so bake until the edges of the flatbread crisp rather than waiting for the cheese.
Dairy-free
- 300 g Dairy-free cheese instead of Grated cheese
Dairy-free cheese browns and bubbles less than dairy cheese, so bake until the edges of the flatbread crisp rather than waiting for the cheese.
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
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Not priced
- Flatbreads · 8 items
- Pasta sauce · 500 g
- Grated cheese · 300 g
- Mushrooms · 200 g
- Capsicum · 200 g
- Brown onion · 150 g
- Dried oregano · 2 g
- Olive oil · 20 ml