Summer Veggie Flatbread

This vegetarian summer veggie flatbread is piled high with grilled zucchini, roasted peppers, shallots, provolone, and more! It’s easy, delicious, and perfect for a quick summer lunch.

Veggie Flatbread Ingredients

For this flatbread, you can essentially use whatever seasonal veggies you have on hand. For today, I’m using a simple combination of:

Zucchini: Sliced and grilled with olive oil, salt, and pepper

Roasted red peppers: Chopped.

Shallots: You can sub onion, but I like the more subtle flavor of shallots for this flatbread.

Tomato salad: I’m doing a simple combination of halved cherry tomatoes, minced garlic, fresh basil, balsamic vinegar, and extra virgin olive oil

Provolone: Freshly grated. This adds a beautiful sharpness.

Burrata: To top the flatbread.

Basil pesto: You can use my nut-free version.

Homemade vs Store-bought Flatbread

You can absolutely use either version for this recipe.

If you want to make your own flatbread, you can use my flatbread recipe. It will make two flatbreads, so you can either double the ingredients I’ll be listing below to make two OR you can try my Grilled Peaches & Burrata Flatbread on the second one 😉

If you opt for store-bought flatbread DOUGH, follow my directions (for popping the bubbles, pre-baking the dough, etc.).

If you opt for store-bought COOKED flatbread, just skip the beginning (and even the pizza stone), top the flatbread from everything up until the provolone, and bake on a baking sheet until the cheese is melted.

How to Make Summer Veggie Flatbread

Here’s how to make this veggie flatbread.

STEP 1: MAKE THE DOUGH.

If you are using my flatbread recipe, then now’s the time to get that done. You’ll want it to rise for ~2 hours (or until doubled in size). The second rise is much shorter (only about 10 minutes).

STEP 2: PREHEAT YOUR PIZZA STONE.

If you’re using a pizza stone, get that in the oven to preheat at 550 degrees F (or however hot your oven gets) for ~45 minutes before you want to cook your flatbread.

Please don’t make the mistake of building your flatbread (or pizza!) on a cold pizza stone and sliding it all in the oven together. This defeats the purpose of the beautiful stone. You preheat it so that it traps all of that heat in order to crisp up the bottom of the flatbread/pizza.

Note: Once you’re ready to cook, lower the temperature to 450 degrees F.

STEP 3: PREP YOUR INGREDIENTS.

While the stone is preheating, you can get everything else done. Make your basil pesto (or use store-bought), sliced your shallots, and slice and grill your zucchini (I use a simple grill pan and grill the zucchini for ~3-4 minutes per side, or until I get nice grill marks.

You can also chop your roasted peppers, grate some provolone, and make the tomato salad.

STEP 4: PREP YOUR FLATBREAD.

If you’re using a homemade version, begin by flattening out the dough a bit with your hands, and then use a rolling pin to create an oval shape.

Note: This isn’t a pizza, so you don’t have to worry as much about keeping a border. A rolling pin will work perfectly for this.

Take some parchment paper and add it to your pizza peel (if you don’t have a pizza peel, just flip a baking sheet over and use that part. You’ll still be able to slide it easily onto the pizza stone from there).

Pick up the shaped dough and place it on the parchment paper. Use your hands to reshape it a bit if needed. Drizzle with olive oil and a sprinkle of kosher salt.

STEP 5: PARBAKE THE FLATBREAD.

Take some parchment paper and add it to your pizza peel (if you don’t have a pizza peel, just flip a baking sheet over and use that part. You’ll still be able to slide it easily onto the pizza stone from there).

Pick up the shaped dough and place it on the parchment paper. Use your hands to reshape it a bit if needed. Drizzle with olive oil and a sprinkle of kosher salt.

Lower the temperature to 450 degrees F and gently slide the flatbread (along with the parchment, no worries) directly onto the pizza stone.

After about 1-2 minutes, check the flatbread and pop any bubbles that you see beginning to form using a sharp knife or spatula.

Once those are popped, allow the flatbread to bake for about 5 more minutes. Now use your pizza peel to take the flatbread out of the oven.

STEP 6: ADD YOUR TOPPINGS.

Add the toppings onto the flatbread. I first add the basil pesto, then the zucchini, roasted peppers, shallots, and provolone.

Slide the flatbread back into the oven and allow it to cook for 5-8 more minutes or until the cheese is melted. Remove from the oven.

Note: A flatbread isn’t pizza, so it should be more stable. We’re looking to have a flatbread that has more structure throughout, and no flop in the middle. Once it’s ready, remove it from the oven.

STEP 7: FINISH THE FLATBREAD.

Now spoon some of the tomato salad and burrata onto the flatbread and add some balsamic glaze, extra virgin olive oil, salt, and red pepper flakes (if using).