Fresh vegetables and a whole wheat crust make this flatbread a healthy, colorful splash to satisfy any palate. If you have dough stocked up in your freezer, this is a quick dish to make for a potluck or whet your dinner guests’ appetites. Substitute beets and zucchini and Parmesan cheese for other merry combinations, like:
- Pepper, onions, and goat cheese
- Broccoli, potatoes, black olives and cheddar
- Whole wheat dough - 2 cups
- Tomato paste - 2 tablespoons
- Rosemary - 1 teaspoon minced fresh rosemary, dried
- Oregano - 1 teaspoon oregano minced fresh oregano, or dried
- Thyme - 1 teaspoon fresh thyme, or dried
- Sea salt - 1/2 teaspoon
- Black pepper - 1/4 teaspoon, freshly ground
- Vegetables - 1 cup shredded vegetables
- Olive oil - 2 tablespoons
- Cheese - 1/3 cup shredded cheese
- Cornmeal - Cornmeal for dusting the pan, or parchment paper - both will prevent the crust from sticking
- Chili flakes (optional) - Chili flakes for flair.
- Preheat the oven to 400.
- Sprinkle a baking sheet with an even layer of cornmeal or a layer with sheet of parchment paper.
- Set the dough on the counter and bring it to room temperature. Sprinkle the counter with flour. When the dough is at room temperature, roll the dough into a rectangle about 12 in. by 18 in. Transfer the dough to the cookie sheet.
- Using the back of a spoon, spread 2 tablespoons of tomato paste over the crust in an even layer.
- Evenly sprinkle the rosemary, oregano, thyme, salt and pepper over the tomato paste.
- Layer the vegetables on top of the tomato paste and herbs.
- Drizzle the olive oil evenly over the vegetables.
- Layer the cheese on top last.
- Put the pizza in the oven and bake for 20 minutes, or until the crust is browned on the edges.
- Note: You can also freeze your pizza by covering the baking sheet with plastic wrap or foil. When you're ready to bake the pizza, place the pizza directly from the freezer into the oven on the same baking sheet.