This flatbread is really delicious and many of the elements can be made ahead of time making assembly a snap later on. I made fresh pesto earlier in the day, freezing some for easy pasta dinners later on, and I used the leftover pesto for this fresh flatbread. I also roasted the veggies ahead of time which left very little to clean up once dinner was over. You could do the veggies a few days ahead and, if you're like me, you'd do extra and use some for an omelet or inside a sandwich on another day. I always like to make things that can be used in multiple ways.
Roasted Veggie Flatbread with Ricotta and Pine Nuts
Use this recipe for the pesto.
Use your favorite pizza dough recipe or this recipe which is really good.
Roast your favorite vegetables with olive oil, salt, and pepper at 400 degrees until tender (This takes about 30 minutes.) I used 1 red onion, 1 red pepper, and a yellow squash today. Zucchini, tomatoes, eggplant, green peppers, and mushrooms are also really good on this pizza.
pizza dough
2 T pesto
1 cup roasted veggies
1/4 cup pine nuts, toasted
1/4 cup ricotta cheese
1 cup shredded mozzarella cheese
Shape your dough into rectangles about 6 inches wide by 15-18 inches long. I usually dust the counter with a little cornmeal mixed with a little flour. This gives the dough a nice texture on the bottom. Spread a tablespoon or two on the dough. Spread veggie mixture on top of the pesto. Toast 1/4 cup of pine nuts and sprinkle on top of the veggies. Add a few dollops of ricotta cheese on the pizza and finish with a handful of mozzarella cheese. Place in a 500 degree oven for about 10 minutes or until the cheese is bubbly and beginning to brown.
