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Vegetable Flatbread Pizzas

Photo: Ryan Benyi; Styling: Lynn Miller
Prep time 5 mins
Cook time 15 mins
Yield Serves 4


  • 4 10-inch flatbreads or flour tortillas
  • 4 tablespoons olive oil
  • 1 cup pitted, chopped black olives
  • 1 12-oz. jar marinated artichoke hearts, drained and chopped
  • 1 12-oz. jar roasted red peppers, drained and chopped
  • 8 ounces goat cheese, crumbled

Nutrition Information

  • calories 772
  • fat 54 g
  • satfat 18 g
  • protein 18 g
  • carbohydrate 50 g
  • fiber 4 g
  • cholesterol 45 mg
  • sodium 1314 mg

How to Make It

  1. Preheat oven to 400ºF. Arrange racks in top and bottom thirds of oven. Line two baking sheets with foil. Place one flatbread on each baking sheet and brush each with 1 Tbsp. oil. Bake until puffed and lightly browned, 4 to 5 minutes. Repeat with remaining flatbreads.

  2. Top each flatbread with olives, artichoke hearts and red peppers. Scatter goat cheese on top of vegetables. Bake until cheese is softened and pizza is hot, about 10 minutes longer. Serve immediately.