Italian Veggie Flatbread Pizza Bar
with sides & toppings for everyone to build their perfect plate
How do you make everyone happy at dinnertime? A DIY veggie pizza bar! Keep it simple with marinara and mozzarella, or, go all out with zucchini, sautéed pepper, and fresh tomato. Out of the oven, drizzle with ranch and/or balsamic glaze and serve with peppery arugula salad. Order chicken sausage and fresh burrata cheese for even more options!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
1 unit
Long Green Pepper
1 unit
Tomato
1 teaspoon
Garlic Powder
2 unit
Flatbreads
(Contains Wheat, Sesame)
2 unit
Marinara Sauce
1 cup
Mozzarella Cheese
(Contains Milk)
5 teaspoon
Balsamic Glaze
2 ounce
Arugula
½ ounce
Walnuts
(Contains Tree Nuts)
1.5 ounce
Buttermilk Ranch Dressing
(Contains Eggs, Milk)
Not included in your delivery
Salt
Pepper
7 teaspoon
Olive Oil
1 tablespoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Trim and halve zucchini lengthwise; cut crosswise into 1⁄4-inch-thick half-moons. Halve, core, and thinly slice green pepper into strips. Thinly slice tomato into rounds.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini, half the garlic powder, and a pinch of salt and pepper. Cook, stirring occasionally, until zucchini is lightly browned, 2-3 minutes. Turn off heat; transfer to a plate. Wipe out pan. • Heat another drizzle of oil in same pan over medium-high heat. Add green pepper and a pinch of salt and pepper. Cook, stirring occasionally, until lightly browned, 2-3 minutes.
• Meanwhile, place flatbreads upside down (dimple sides down) on a baking sheet. Drizzle both sides of each flatbread with olive oil; brush or rub to coat all over and season with salt and pepper. • Toast on top rack until golden brown, 3-5 minutes. (For 4 servings, divide flatbreads between two baking sheets; toast on top and middle racks, swapping rack positions halfway through toasting.) TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
• Place tomato, zucchini, green pepper, marinara, and mozzarella in separate serving vessels. Present toppings family style with toasted flatbreads (dimpled sides up) for everyone to build their own pizzas. (You’ll bake the pizzas in the next step!)
• Bake flatbread pizzas on top rack until cheese melts and flatbreads are crispy, 4-6 minutes. (For 4 servings, divide flatbread pizzas between two baking sheets; bake on top and middle racks, swapping rack positions halfway through.)
• Meanwhile, in a large bowl, whisk together half the balsamic glaze, 1 TBSP olive oil (2 TBSP for 4 servings), and a pinch of salt and pepper. Add arugula; toss to combine.
• Slice flatbread pizzas into pieces. Divide flatbreads and salad between plates. • Place ranch dressing, remaining balsamic glaze, and remaining garlic powder in serving bowls. Serve alongside flatbread pizzas, with walnuts on the side to garnish salad as you like.