Roasted Vegetable Flat Breads


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Yield: 6-8 servings

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  • 2 pounds of your favorite pizza dough (or use this recipe)
  • extra virgin olive oil
  • 6 medium potatoes, skins on, sliced 1/2-inch thick, tossed in olive oil and seasonings, baked at 400 degrees until tender (about 35-40 minutes)
  • 10oz grape tomatoes, halved, arranged on baking sheet, drizzle with olive oil and sea salt, baked at 400 degrees until bubbly (about 25-30 minutes)
  • Additional vegetables (Ideas: spinach, mushrooms, fresh corn or peas, diced onion, peppers, pickled vegetables)
  • 1 cup shredded cheese (Ideas: Butterkase, farmer’s cheese, pepper jack)
  • Balsamic vinaigrette for serving


  1. Prepare the dough: Divide dough into 3 balls, they don’t have to be exactly equal. Roll balls into flat ovals on floured baking sheets or stones. Drizzle and spread flat breads with extra virgin olive oil
  2. Arrange roasted potatoes in a single layer on flat breads. Tuck roasted tomatoes in between potatoes
  3. Sprinkle flat breads with shredded cheese (Don’t overdo the cheese! It’s a garnish in this dish, not a main ingredient)
  4. Add additional vegetables (try pickled veggies such as dilly beans, asparagus, or peppers!)
  5. Bake at 400 degrees until the flat breads begin to brown (about 15-20 minutes)
  6. Serve with balsamic vinaigrette

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