Best 4 Grilled Flatbread Veggie Pizza Recipes

Indulge in a culinary adventure with our grilled flatbread veggie pizza recipe, a mouthwatering symphony of flavors that will elevate your taste buds to new heights. This delectable dish combines the rustic charm of grilled flatbread with a vibrant array of fresh vegetables, resulting in a symphony of textures and colors that is sure to impress. Crafted with simple, wholesome ingredients, this vegetarian pizza offers a guilt-free indulgence that is both satisfying and nutritious.

Let's cook with our recipes!

GRILLED FLATBREAD VEGGIE PIZZA

Grilled Flatbread Veggie Pizza image

We pile veggies onto flatbread for a fun way to eat healthier. Our go-to recipe for weeknights easily changes with different veggies or meats. -Darla Andrews, Lewisville, Texas

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon butter
1/2 pound sliced baby portobello mushrooms
1 large green pepper, julienned
4 cups fresh baby spinach (about 4 ounces)
1/4 teaspoon salt
1/8 teaspoon pepper
2 naan flatbreads or 4 whole pita breads
2 tablespoons olive oil
1/4 cup prepared pesto
2 plum tomatoes, sliced
2 cups shredded part-skim mozzarella cheese

Steps:

In a large skillet, heat butter over medium-high heat. Add mushrooms and green pepper; cook and stir 5-7 minutes or until tender. Add spinach, salt and pepper; cook and stir 2-3 minutes or until spinach is wilted., Brush both sides of flatbreads with oil. Grill flatbreads, covered, over medium heat 2-3 minutes on 1 side or until lightly browned., Remove from grill. Spread grilled sides with pesto; top with vegetable mixture, tomatoes and cheese. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Cut pizzas in half before serving.

Nutrition Facts : Calories 426 calories, Fat 28g fat (11g saturated fat), Cholesterol 47mg cholesterol, Sodium 1005mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.

GRILLED GARDEN VEGGIE FLATBREADS

Grilled Garden Veggie Flatbreads image

Grilled flatbread is a tasty way to put fresh garden vegetables to use. It's so versatile: Simply change up the vegetables and cheese to suit your family's taste. It also works well indoors, cooked on a grill pan with a lid. -Carly Curtin, Ellicott City, Maryland.

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 whole grain naan flatbreads
2 teaspoons olive oil
1 medium yellow or red tomato, thinly sliced
1/4 cup thinly sliced onion
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons shredded Parmesan cheese
1 tablespoon minced fresh basil
1/2 teaspoon garlic powder
1 teaspoon balsamic vinegar
1/2 teaspoon coarse sea salt

Steps:

Grill flatbreads, covered, over indirect medium heat 2-3 minutes or until bottoms are lightly browned., Remove from grill. Brush grilled sides with oil; top with tomato and onion to within 1/2 in. of edges. In a small bowl, toss cheeses with basil and garlic powder; sprinkle over vegetables. Drizzle with vinegar; sprinkle with salt. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Cut into wedges.

Nutrition Facts : Calories 132 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 390mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

GRILLED BROCCOLI FLATBREAD PIZZAS

Grilled Broccoli Flatbread Pizzas image

Serve up veggie-packed pizzas without rolling dough or even turning on the oven: Toss some flatbread on the grill, add your favorite produce picks, and dinner's ready.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil, plus more for grilling
1 bunch broccoli (about 1 pound), heads halved
Salt and pepper
4 large naan
6 ounces fresh mozzarella, thinly sliced
1/3 cup grated Parmesan (1 1/2 ounces)
1/2 teaspoon red-pepper flakes (optional)
1/2 cup fresh basil leaves, torn

Steps:

Heat a grill or grill pan to medium; clean and lightly oil hot grill. Brush broccoli halves with oil and season with salt and pepper. Grill, covered, until lightly charred and tender, 4 to 5 minutes per side. Transfer to a cutting board, cut into florets, and discard stalks.
Working in batches if necessary, grill naan until undersides begin to char, 1 to 2 minutes. Flip and immediately top with mozzarella, broccoli, Parmesan, and red-pepper flakes if using. Season with salt and pepper, cover, and cook until cheese melts, 3 to 5 minutes. Top with basil and serve.

Nutrition Facts : Calories 421 g, Fat 19 g, Fiber 7 g, Protein 21 g, SaturatedFat 9 g

GRILLED VEGETABLE PIZZAS

Grilled Vegetable Pizzas image

These easy weeknight pies are full of surprises. Grill a bushel of produce-mushrooms, zucchini, red onion, and kale-and pile them onto rounds of store-bought flatbread. Sprinkle on blue cheese and mozzarella to bring a mix of funk and gooeyness. Then, since we've already bucked tradition, skip the marinara and drizzle your pizzas with a simple mustard vinaigrette instead. It offsets the rich cheeses and unites the vegetables into bites so satisfying, no one will notice you're having salad for dinner.

Provided by Greg Lofts

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Time 45m

Number Of Ingredients 12

Ingredients

2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1 1/2 teaspoons finely chopped fresh oregano
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for brushing
12 ounces shiitake- or portobello-mushroom caps, or a combination
2 medium zucchini, sliced lengthwise into 1/2-inch-thick planks
1 bunch lacinato kale, thick stems and center ribs removed
1 medium red onion, peeled and cut into 1/2-inch-thick rounds
4 store-bought flatbreads, such as Stonefire naan
12 ounces low-moisture mozzarella, such as Polly-O, shredded
3 ounces blue cheese, crumbled

Steps:

Prepare grill for direct- and indirect-heat cooking. In a bowl, whisk together vinegar, mustard, and oregano; season with salt and pepper. Slowly whisk in oil; set aside.
Brush mushrooms, zucchini, kale, and onion with more oil; season with salt. Grill mushrooms over direct heat 6 to 10 minutes, depending on size. Flip mushrooms; add zucchini and onion to grill and cook 5 minutes more. Flip zucchini and onion; add kale to grill.
Continue cooking, flipping kale once, until everything is charred in places and cooked through, 3 to 4 minutes more. Transfer to a platter or board. Top flatbreads evenly with about two-thirds of mozzarella. Divide mushrooms and vegetables evenly among flatbreads. Sprinkle with remaining mozzarella and blue cheese.
Place pizzas over indirect heat and grill, covered, maintaining a temperature of about 400°F, just until bread is charred in places and mozzarella melts, 7 to 9 minutes (if bread isn't crisping along bottom and edges, transfer pizzas to direct heat in last minute of cooking). Drizzle with vinaigrette and serve warm.

Tips:

Use a preheated grill or griddle for best results.
Roll out the pizza dough thinly, about 1/4-inch thick.
Brush the dough with olive oil before grilling to help it crisp up.
Don't overload the pizza with toppings, or it will be difficult to cook through.
Bake the pizza for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Let the pizza cool slightly before slicing and serving.

Conclusion:

Grilled flatbread veggie pizza is a delicious and easy meal that can be enjoyed by people of all ages. With its crispy crust, flavorful toppings, and satisfyingly cheesy goodness, this pizza is sure to be a hit at your next party or gathering. So fire up the grill and get ready to enjoy this tasty treat!