All you need is a few ingredients to make this Roasted Veggie Pizza Recipe. Slow roast the veggies, make a ricotta sauce and top with baby arugula!

hand grabbing roasted veggie pizza on a baking sheet

This roasted veggie pizza comes together pretty quickly. To make the flatbread recipe on a busy weeknight, you can roast the veggies the night before, heat up in the microwave and put together in just minutes.

I personally love flatbread recipes. They come together so quickly, a great way to use up ingredients that are already in the refrigerator and there’s really no right or wrong toppings for a flatbread.

Ingredients for Veggie Flatbreads

As far as the veggie combination goes of this vegetable pizza recipe, you can use whatever combination your family enjoys or whatever produce you need to use up!

vegetables – zucchini, carrots, bell pepper, red onion
sauce – ricotta, grated parmesan cheese, garlic and lemon zest
naan or flatbread
baby arugula – this is optional, you can also use baby spinach or a baby spring mix if you prefer

How to Make Vegetable Pizza

Preheat the oven to 400°.

veggies on baking sheet tossed with olive oil, salt and pepper

Place the vegetables on a baking sheet. Toss with olive oil, salt and pepper. Roast for 15-20 minutes until the vegetables have browned and are tender.

ricotta cheese, garlic, lemon zest in a glass bowl

In a medium bowl, combine the ricotta, parmesan, garlic, lemon zest, 1/4 tsp salt and 1/4 tsp black pepper.

Place the flatbreads directly on an oven rack to heat through, 2-3 minutes.

flatbread with ricotta cheese mixture and roasted veggies on a baking sheet

Spread each flatbread with the ricotta mixture and top with veggies. If you prefer, you can stick the flatbread back in the oven to melt the cheese a little bit.

Top with arugula.

roasted veggie flatbread on baking sheet topped with arugula

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