Roasted Vegetable Flatbread

Summer means vacation and vacation means an intricate and extensive system of lists.  I make lists for the things that I want to pack for the trip.  I make lists of things that I need to do before I walk out the door.  And I make lists on my phone and random scraps of paper to add to the master list if something comes to mind when I'm away from my master list.  I think I need help.  Or at the very least, a support group for compulsive list makers. 😂

Clean out the refrigerator is always on my list of tasks to ​complete before leaving for vacation.  And I don't just mean throwing away any food that might spoil while I'm away from the house.  I mean a thorough, deep clean that involves bleach and a scrub brush.  You know, to avoid the humiliation of having a neighbor wander through my empty house, open the refrigerator and judge me as a poor house keeper because there is a smear of buttercream on the bottom of a frig shelf while I'm lounging at the beach.  🤦🏻‍♀️

I actually love a good frig clean out - mostly because I love the challenge of having to use the contents to create a new and delicious meal.  I feel like some of my best culinary creations have come from pre-vacation frig clean outs.  Grain bowls with yummy vegetables, hummus and salsas.  Pasta dinners accented with bits of cheese and scraps of meats.  And vegetable stir fry's with leftovers from the soups or salads from the week.  

The most recent frig clean out creation is so good that I hesitate to even categorize it as such.  This Roasted Vegetable Flatbread was amazing.  My plan for this recipe was to use up all the bits and pieces of vegetables that had been lingering just slightly too long in the vegetable drawer.  What I ended up with was a flatbread pizza that I would recreate for guests.  It really was that good.  

Roasted Vegetable Flatbread
1 pizza crust
2 Tablespoons olive oil
1 clove garlic, minced
1 portobello mushroom, sliced
1/2 medium zucchini, sliced
7-8 sundried tomato slices
1/2 red onion, sliced
1/2 yellow pepper, sliced
1/2 tsp salt
1/2 tsp pepper
1/3 cup ricotta cheese
2 Tablespoons fresh basil, chopped
1/2 tsp dried rosemary
1/2 cup Parmesan cheese
1/2 cup fresh mozzarella cheese

Roll out pizza crust and brush with 1 Tablespoon olive oil. 

Season with salt and pepper and cook 8-10 at 500.  

Place vegetables on a foil lined baking sheet.  Brush with 1 T. oil. 

Season with salt and pepper and roast in the oven 5 minutes. 

Cut vegetables. 

Spread ricotta over warm crust.  

Arrange vegetables and herbs over crust. 

Lay fresh mozzarella over vegetables. 

Bake another 12-15 minutes. 

Ciao!

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