Spring Vegetable Flatbread

Recipe by Elena Palermo

Try this new springtime special! The ginger in the purée and arugula on top add a unique, spicy bite. Make it your own by substituting pesto for the base and add any of your favorite spring vegetables for toppings

Prep Time

60 minutes

Cook Time

60 minutes


2 12'' Flatbreads


2 tablespoons ginger (minced)
1 pizza dough (or grab some pre-made dough from our Prepared Foods cooler and divide it in half to make two 12'' flatbreads)
1 tablespoon apple cider vinegar
2 cups carrot (peeled and cut lengthwise into 1/2'' pieces)
2 tablespoons olive oil
1⁄4 cup water
1⁄2 teaspoon salt
3 tablespoons olive oil (divided)
1 clove garlic (peeled and diced)
2 onion, red (peeled and sliced)
2 bell pepper, red (sliced)
1 asparagus (head)
2 ounces cheese, goat (plain)
1 1⁄2 teaspoons salt (divided)
1 1⁄2 teaspoons pepper (divided)
2 cups arugula (fresh)
  lemon juice (from 1 lemon)


Heat oven to 425F. While oven is preheating, fill a small saucepan with water and bring to a boil. Add carrots and boil until you can easily stick a fork through. Drain and set aside to cool.

In a small sauté pan, heat 1 Tbsp olive oil and add garlic, ½ tsp salt and ½ tsp pepper. Once you can smell the garlic, add the sliced onions and turn heat to medium. Stir the onions and garlic for 2-3 minutes and then turn the heat to low to let the onions caramelize for 20 minutes, stirring occasionally.

Spread asparagus onto a sheet pan and drizzle 1 Tbsp olive oil and sprinkle ½ tsp salt and ½ tsp pepper. With clean hands, toss to coat the asparagus.

Halve and then quarter each pepper, removing the seeds. Slice each quarter into 1/3- to ½-inch thick slivers. Place them into a baking pan. Drizzle 1 Tbsp olive oil and sprinkle ½ tsp salt and ½ tsp pepper.

Place the asparagus and bell pepper into the oven. Roast for about 15-20 minutes, or until you are able to pierce through the vegetable skins’ with a fork. Remove from oven and let cool.

Once asparagus and red bell peppers are cooled, cut into 1’’ pieces.

Pizza assembly:

Spread the ginger puree evenly onto each pizza dough. Top with caramelized onions, roasted bell peppers and asparagus. Crumble 1 oz of goat cheese over each pizza. Place in oven at 425F for 20-25 minutes until the crust is golden brown on the outside and crispy.

Sprinkle 1 cup of fresh arugula over each pizza and squeeze lemon juice on top of arugula.