Spring Vegetable Flatbread

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12'' Flatbreads
SourceRecipe by Elena Palermo
Prep time1 hour
Cooking time1 hour
Total time2 hours


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


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