AMATEUR KITCHEN

When roasting vegetables it intensifies the flavors. This recipe is ideal for any weeknight  dinner or cut into pieces for a mouth watering hors d'oeuvre. Kick this recipe up a notch by substituting the red sauce for hummus. Gluten allergies? We have you covered for this recipe too!


Makes: 3 Flatbreads

Prep: 10 minutes

Bake: 55 minutes


Ingredients:

1 Red Onion, quartered

1 Green Pepper, thickly sliced

1 Red Pepper, thickly sliced

1 pint Cheery Tomatoes

1 tbsp Olive Oil

1 tsp Salt

1 tsp Pepper

1 Box Gluten Free Pizza Mix (recommend: Orgran) 

10 oz Pizza Sauce, warmed

6 oz Shredded Mozzarella 


Directions:

Preheat oven to 375 degrees. Place the red onion, green pepper, red pepper and cheery tomatoes onto a baking sheet lined with aluminum foil. Season the vegetables with the olive oil, salt and pepper. Place in the oven for 25-30 minutes to roast, just until vegetables begin to char. 


While vegetables are roasting get started on the pizza dough. Follow package instructions on cooking. If you are making your own pizza dough be sure to cook the dough completely without the sauce and vegetables first, about 15-20 minutes or until golden brown. (We like to make individual pizzas so feel free to separate the dough into thirds.)


After the crust has baked, spoon over warmed pizza sauce and roasted vegetables then top with shredded mozzarella. Place back into 375 degree oven for an additional 5 minutes or until the cheese has melted and enjoy!


*If you are not looking for gluten free dough, naan bread is a great substitute. It will warm in the oven when the cheese is melting.


roasted vegetable flatbread