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Some days, you just need pizza — and when you’ve got frozen roasted garden veggies waiting in the wings, flatbread pizzas are the answer.
These quick and easy flatbreads are the perfect blank canvas for those sweet roasted peppers, savory onions, or buttery eggplant you tucked away after the summer harvest.
They crisp up in minutes, and the roasted vegetables bring such deep, caramelized flavor that every bite feels like a celebration of the garden.
It’s pizza night made simple, colorful, and oh-so-delicious!

📌 Why You’ll Love This Recipe

• Fast and easy — perfect for busy weeknights
• Flexible for whatever veggies you have on hand
• Can be made vegetarian or vegan easily
• Perfect for using up small amounts of frozen roasted vegetables
• Looks and tastes like something from a café, but made at home!

📌 Quick Reference Section

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 2–4 (depending on appetite)
• Dietary Info: Vegetarian (Vegan option)

Key Ingredients at a Glance:
🍆 Frozen roasted eggplant
🌶️ Frozen roasted bell peppers
🧅 Frozen roasted onions
🧀 Goat cheese or mozzarella
🍞 Store-bought flatbreads or naan

Ingredients

• 2 flatbreads (naan or pita work great)
• 1 cup frozen roasted vegetables (eggplant, peppers, onions), thawed and patted dry
• 1/2 cup shredded mozzarella cheese or crumbled goat cheese
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste
• Fresh basil or arugula, for garnish (optional)

Substitutions & Ingredient Notes:

• Use dairy-free cheese for a vegan version.
• Swap in any roasted veggie combo you love — zucchini, tomatoes, and mushrooms are all fantastic.
• You can use small personal-sized naan breads for mini pizzas!

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Step-by-Step Cooking Instructions

1. Prep the Flatbreads

• Preheat the oven to 425°F (220°C).
• Brush each flatbread lightly with olive oil on both sides.
• Sprinkle a little Italian seasoning over the top.

2. Assemble the Pizzas

• Spread the roasted veggies evenly over each flatbread.
• Top with mozzarella or goat cheese, and season with a pinch of salt and pepper.

3. Bake to Crispy Goodness

• Place the flatbreads directly on the oven rack (or a baking sheet for easier handling).
• Bake for 8–10 minutes, or until the cheese is melted and the edges are crisp and golden.

4. Finishing Touches

• Garnish with fresh basil or arugula if desired.
• Slice into wedges and serve hot!

Serving & Pairing Ideas

• Serve with a simple side salad with lemon vinaigrette.
• Pair with a glass of crisp white wine or iced tea.
• Drizzle with balsamic glaze for an extra pop of flavor!

Storage & Make-Ahead Tips

• Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheating: Reheat in a 375°F oven or toaster oven until hot and crispy again.
• Freezing: Best enjoyed fresh, but you can freeze baked flatbreads and reheat directly from frozen.

Final Thoughts

These Roasted Veggie Flatbread Pizzas are a reminder that the garden can come back to life in your kitchen anytime — even when it starts in the freezer. 🌿🍆🍕
If you try this easy flatbread pizza, leave a comment below or tag me on social media — I love seeing your beautiful creations!

🌸 Need more quick garden meal ideas?
Check out these favorites:

• Cheesy Garden Veggie Quesadillas
• Rustic Vegetable Soup