Looking for a wonderfully quick, fun, tasty, and healthy way to use herbs and vegetables from your indoor, hydroponic garden. Look no further…this garden veggie flatbread recipe will please you and everyone you know, as long as they have taste buds and teeth.
There’s no end to how you can experiment with this simple recipe to make it unique every time you cook it. For instance, this particular recipe does not call for tomato or pesto sauce, but you can certainly add it if you’d like. You can also mix and match any number of herbs, spices and veggies that you’d like. Your kids will love this recipe too, as they are able to make their own pizza-like creation and choose all their toppings for themselves.
You are welcome to add protein like chicken or steak to your pizza. Just make sure to cook it separately prior to adding it as a topping on your veggie flatbread.
Prep Time: approx. 15 Minutes. Ready in: 25 Minutes
Makes 1 flatbread pizza.
- 1 naan, pita or focaccia flatbread
- Olive oil
- 1 teaspoon balsamic vinegar
- ½ teaspoon oregano
- ¼ cup thinly sliced onions, bunching onions, or chives
- ½ teaspoon garlic powder
- 1 medium tomato, or a dozen cherry tomatoes
- ½ cup shredded mozzarella
- 2 tablespoons parmesan or feta cheese
- 1 tablespoon chopped, fresh basil
- Salt and pepper to taste
- All the herbs and veggies you can grow! Consider the following:
Mix olive oil, balsamic vinegar, garlic powder, oregano, and any other herbs and spices you desire in a bowl. Then brush a thin layer of your olive oil mixture onto the flatbread and bake at 350°F for 3-5 minutes.
Now mix your tomato, cheeses, basil, and veggies in a bowl. Cover your flatbread, ensuring that it is in a single layer so that everything cooks evenly. Now bake your garden veggie flatbread in an oven pre-heated to 400°F for 8-10 minutes, or until the edges are golden brown.
Remove your healthy, homemade flatbread from the oven and enjoy.
Let’s grow together!