The Girl on Bloor · by Taylor Stinson★ 4.7 (45)
Roasted Vegetable Flatbread
NUTRITION · PER SERVING30M COOK
CAL 17%·PRO 33%
CARBS 28G33% OF CAL
4G FIBER4G SUGAR21G OTHER
FAT 19G50% OF CAL
8G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable-topped flatbread with roasted mushrooms, zucchini, and sun-dried tomatoes, finished with fresh mozzarella and ricotta. It delivers pizza satisfaction without meat, suitable for lunch or dinner.
mainitalianpizza🍪 sheet pan🔥 ovenvegetarian
View the full recipe on The Girl on Bloor →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 storebought pizza crust
- 2 tbsp olive oil (divided)
- 2 cloves garlic (minced)
- 1 portobello mushroom
- 1/2 medium zucchini
- 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 tbsp fresh basil (chopped)
- 1/2 tsp dried rosemary
- 1/2 cup Parmesan cheese
- 1/2 cup mozzarella cheese
At a glance
PER SERVING · TIME 30M
CAL 17%·PRO 33%
CARBS 28G33% OF CAL
4G FIBER4G SUGAR21G OTHER
FAT 19G50% OF CAL
8G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 686mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 619mg
- Calcium
- 386mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 686MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.