Roasted Vegetable & Goat Cheese Flatbread
This Roasted Vegetable & Goat Cheese Flatbread can be served for an easy meatless dinner, or sliced up in smaller pieces for an impressive appetizer. Either way you slice it, it is great!
Servings: 4
Calories: 359kcal
Equipment
Ingredients
- 1 box flatbread mix
- 2/3 c. sun-dried tomato pesto
- 1/2 red bell pepper julienned
- 1/2 yellow bell pepper julienned
- 1 Tbsp. olive oil salt & pepper to taste 1/2 red onion diced
- 1 4 oz pkg soft goat cheese
- 1 tsp Italian seasoning
Instructions
- Preheat your oven to 400. On a foil lined baking sheet, spread out the peppers and onions. Toss with 1 Tbsp olive oil and salt & pepper. Place in oven and bake for 20 minutes.
- Meanwhile, prepare flat bread mixture according to the package direction. Spread the dough out to about a 1/4" thickness on a greased pizza stone or baking sheet. The Krusteaz brand I used, makes two flatbreads, so I baked one alone with no toppings to use at a later time.
- Spread the sun-dried tomato pesto over the raw flatbread and top with the roasted vegetables and sprinkle with italian seasoning. Place the flatbread in the heated oven and bake for 15 minutes. Remove the flatbread and top with the crumbled goat cheese, return to the oven for an additional 5-10 minutes until goat cheese is warmed and dough is cooked through.
- Slice into 8 pieces and serve immediately.
Nutrition
Serving: 4Servings | Calories: 359kcal | Carbohydrates: 25g | Protein: 12g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 16g | Cholesterol: 18mg | Sodium: 516mg | Fiber: 3g | Sugar: 7g