Roasted Vegetable & Goat Cheese Flatbread Pizza Recipe

Maybe sometimes there are vegetables served in this house.

Of course, they must be smothered with cheese and bread before becoming edible.

Last week, Caitlin walked into my house and saw this pizza on the table. Her first words were, “There are vegetables in this house???! You allow that?”

Yes — the secret is out. Occasionally, we have vegetables.

This was an experiment. Roasted vegetables and goat cheese sounded irresistible on pizza, so I had to try it.

I think my dislike of vegetables is rubbing off on my husband. He used to eat them when we first met — I even remember him having a ridiculous number of cans of peas in his cupboards. Gross. No wonder I’m so picky.

He took one look at the pizza while I was making it and demanded, “Where’s the meat?!” He was furious — how dare I prepare food without adding meat?

Luckily I had made another pizza too, one loaded with other forms of protein. I’ll share that one another time.

After the roasted vegetable and goat cheese pizza came out of the oven he admitted, “Hmmm. That looks really good.” I had to resist the urge to tell him I’d told you so.

If I recall correctly, he ended up eating more of this pizza than the meat-topped flatbread. I can’t blame him — it was really good.

I roasted the vegetables with olive oil, salt, pepper, garlic powder, and balsamic vinegar. I used an assortment of bell peppers, sweet onion, and some zucchini.

Once the vegetables were roasted to my liking — caramelized and sweet — I added them to the pizza with mozzarella and dollops of goat cheese.

I started the flatbread dough from an online recipe, but the directions I used left out the flour amount. Frustrating. I ended up winging it and it turned out well. I added Italian seasoning to the dough for extra flavor. The crust wasn’t as thin as a typical flatbread, but with a little more stretching it would have been perfect. The batch made enough for two pizzas, which three of us nearly finished.

You can see flecks of herbs and seasoning in the dough — I’ll definitely keep adding flavor to my dough from now on.

And check out that gooey, golden cheese.

I’ll admit I picked off some of the vegetables and enjoyed the bread and cheese alone, but the sweet, caramelized vegetables paired perfectly with the soft, salty goat cheese. I’ve been craving this pizza ever since.

Don’t worry — I’m not turning my back on you, vegetables. We just have a complicated relationship. It’s like that unhealthy fling you kept returning to at 21: it’s not happening long-term.

Don’t get too sentimental — vegetables like these don’t really count because they’re covered in cheese and served on dough made with white flour. Sure, I could eat this every day, but I’d probably need a new wardrobe soon.

Now chocolate? Bacon? Chocolate and bacon together? I’m in.