Rainbow Veggie Flatbread Pizza

Serves 4
1 Rustic Crust organic Old World Flatbread pizza crust
1/2 cup organic pizza sauce
1/2 small organic eggplant, cut into 1” cubes
1/2 medium organic zucchini, cut into 1″ thick slices
1/2 organic yellow or orange bell pepper, cut into strips
1/4 cup organic grape tomatoes, halved
3 cloves organic garlic, roughly chopped
Sea salt & pepper, to taste
1 tbsp. organic olive oil
1/4 cup fresh organic mint leaves, chopped
3/4 cup shredded organic Fontina cheese (If you can’t find Fontina, a mixture of Parmesan and Gruyere will work, but it won’t melt as nicely.)

Feel free to substitute colorful veggies to suit your taste or the current season. Try onions, green garlic, fava beans, edamame, thinly sliced colorful potatoes, broccoli, colorful cauliflower, green beans, beets, etc!


  1. Preheat oven to 500 degrees F.
  2. Individually toss the veggies in garlic, salt, pepper, and olive oil.
  3. Spread veggies out in a 13″x9” baking dish, keeping them clustered by kind.
  4. Bake at 500 degrees F for 15 minutes, stirring half way through cooking time.
  5. Remove and reduce oven to 425 degrees F.
  6. Top pizza crust with sauce and cheese.
  7. Layer veggies in a rainbow pattern over the cheese.
  8. Bake pizza at 425 degrees F for 12 minutes, or until cheese is melted and crust is lightly browned.
  9. Remove from oven and top with mint.