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Flatbread pizzas have gained immense popularity in recent years, thanks to their versatility and the ease with which they can be customized. Unlike traditional pizzas, which often rely on a thick crust, flatbread pizzas feature a thin, crisp base that allows the flavors of fresh toppings to shine through. This makes them particularly appealing for those seeking a lighter, yet satisfying meal that can be enjoyed year-round. With the arrival of warm weather, the idea of grilling flatbread pizzas becomes even more enticing, as the smoky char from the grill adds an irresistible depth of flavor that can't be achieved in a conventional oven.

Grilled Veggie Flatbread Pizza

Discover the delightful world of grilled veggie flatbread pizza with this easy and healthy recipe. Featuring a thin, crispy base, this dish allows fresh vegetables like cherry tomatoes, bell peppers, and zucchini to shine. Topped with feta and a drizzle of balsamic glaze, it's a flavorful treat perfect for warm weather gatherings. Perfect for customizing with your favorite seasonal veggies, this flavorful pizza is a nutritious twist on a classic favorite. Enjoy the smoky char from the grill and the joy of creating a delicious meal at home!
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Ingredients
  

2 large whole wheat flatbreads

1 cup cherry tomatoes, halved

1 cup bell peppers (choose from red, yellow, or green), sliced

1 medium zucchini, thinly sliced into rounds

1 red onion, thinly sliced into half-moons

1 cup baby spinach leaves, washed and dried

1 cup feta cheese, crumbled

1 tablespoon olive oil

1 teaspoon Italian seasoning blend

Salt and freshly cracked black pepper, to taste

1/4 cup fresh basil leaves, for garnish

Balsamic glaze, for optional drizzling

Instructions
 

Preheat the Grill: Begin by preheating your grill to medium-high heat. You can use either a direct grill or a grill pan for this recipe, depending on your preference.

    Prepare the Vegetables: In a spacious mixing bowl, combine the halved cherry tomatoes, sliced bell peppers, thin zucchini rounds, and sliced red onion. Drizzle the olive oil over the vegetables, followed by a generous sprinkle of Italian seasoning, along with salt and pepper to taste. Toss everything together until all the vegetables are well-coated in the oil and seasoning.

      Grill the Veggies: Once seasoned, place the vegetables directly on the grill grates or in a grill pan. Grill them for about 5-7 minutes, turning occasionally, until they are tender and have developed lovely char marks. After grilling, remove the vegetables from the heat and set them aside.

        Prepare the Flatbreads: While the vegetables are grilling, lay the whole wheat flatbreads on the grill. Heat each side for 1-2 minutes until warm and marked by the grill. This not only enhances the flavor but also helps maintain the structure of the flatbreads.

          Assemble the Flatbreads: Once the flatbreads are warmed, evenly distribute the fresh baby spinach leaves atop each flatbread. Following the spinach, layer the grilled vegetables evenly across both flatbreads. Finally, sprinkle the crumbled feta cheese generously on top.

            Final Grill: Return the assembled flatbreads to the grill for an additional 2-3 minutes. This step allows the feta cheese to start melting and achieve a gentle char. Keep a close eye on them to prevent any burning.

              Garnish and Serve: Carefully remove the flatbreads from the grill. Garnish with fresh basil leaves and, if desired, drizzle with balsamic glaze for an extra burst of flavor. Cut into slices and serve immediately for the best taste and presentation.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the flatbreads on a large wooden board, garnished with extra basil sprigs for a rustic look. Pair with a simple side salad for a complete meal.