Easy Grilled Flatbread Pizza From The Garden

It’s always the perfect time for easy grilled flatbread pizza! They’re super easy and quick to make, and you can use whatever ingredients you have in your pantry or garden. My husband and I suddenly found ourselves with changed dinner plans and decided on this quick meal. We ate out on the porch with a nice chilled glass of Chardonnay. We even made them on the grill after a 12 inch snow and ice storm took out our power for several days!

Note: I don’t provide calorie counts, fat grams, extremely exact portions, or warnings for gluten. My recipes are all plant based with no egg, meat, or dairy. 

We like to grill ours outside on a pizza stone, but they’re just as tasty cooked in the toaster oven or regular oven. I’ll provide the cooking directions for all 3 methods below.

The topping list is endless and can be individualized to suit anyone’s taste. For this recipe, I’m using what I brought in from my backyard garden along with a store bought pizza sauce. If I have left over marinara sauce, I use that.

Let’s start with the garden vegetables. In mid-September we still have peppers, eggplant, leeks, and a few little tomatoes.

I’m only making 2 flatbread pizzas here so 1 small Japanese eggplant, 2 small peppers, 1 leek, and 4 small tomatoes works. You can easily double or triple the amount because any left over veggies can be used for something else.

Recipe

Serves 2

  • 2 Whole Wheat Flatbreads ( I used Toufayan brand)
  • 1\2 cup Furmano’s Pizza Sauce (approximate)
  • 2 small green pepper’s diced
  • 1 small Japanese eggplant diced
  • 1 leek chopped(note: slice the white and light green part length wise and separate, then soak in cold water to dislodge the dirt inside. Rinse again.)
  • 4-5 small tomatoes diced
  • 2 large handfuls of fresh baby spinach (add after the other veggies have cooked for a few minutes)
  • 2 large garlic cloves diced
  • 1/2 tablespoon olive oil or a few tablespoons of water
  • handful of fresh basil chopped or 2 teaspoons dried basil. (I didn’t have anymore fresh basil, but I dried my own and used that here)
  • vegan Parmesan (Recipe from The Minimalist Baker)
Saute’ chopped vegetables

Preheat your grill with pizza stone on top.

Saute’ all ingredients except flatbread for a few minutes. Don’t cook them until they’re mush. You want to cook them until they slightly soften. Drain any excess liquid from the pan. Remove them from the heat when ready.  As I said above…I’m not the type of cook that times or measures things exactly. I assume you’ve cooked basic things before.

While the veggies simmer, place your flatbread on the pizza stone. Depending on how hot your grill is set, it only takes a few minutes to cook one side. Approximately 5-7 minutes. Please keep an eye on it! When the first side is done, bring them in and put all the toppings on, except for vegan Parmesan.

*Oven directions below

Put the toppings on the side that was grilled first! I spread approximately 1/4 cup of sauce on each one. Really just take it a tablespoon at a time and try not to put too much on or you’ll have a soggy pizza. Then add the sauteed veggies or topping of your choice.

Finally, put your pizzas back on the grill and allow to cook approximately 5-7 minutes. Check the bottom occasionally for desired doneness. We like ours crispy.

Add Vegan Parmesan.

Oven recipe: Put sauce and toppings (except vegan Parmesan) on before baking.

Toaster Oven: Place the pitas one at a time directly on the rack. Toast for 3-4 minutes, or until golden.

Regular oven: Bake at 450 F on a baking sheet for about 10 minutes, or until golden, broiling for a minute or two to get the topping extra crisp if desired.

Grilled Flatbread Pizza From the Garden

If you have any questions, feel free to leave a comment.

Enjoy!

~Haynes

Note: I don’t provide calorie counts, fat grams, extremely exact portions, or warnings for gluten. My recipes are all plant based with no egg, meat, or dairy.