Roasted Garlic Veggie Flatbreads with Creamy White Sauce
Garden-fresh flatbreads topped with tender roasted zucchini, burst tomatoes, and fragrant roasted garlic cloves, all smothered in a rich cream cheese white sauce and melted mozzarella. The vegetables develop deep, caramelized flavors while the garlic becomes sweet and spreadable. Perfect for a quick weeknight dinner or casual entertaining when you want something more exciting than regular pizza but just as satisfying.
Ingredients
- 1 unit zucchini, trimmed and sliced
- 2 clove garlic, peeled
- 1 tablespoon Italian seasoning, divided
- 1 tablespoon flour, all-purpose
- 4 tablespoon cream cheese, softened
- 1 teaspoon chili flakes, to taste(optional)
- 4 ounce grape tomatoes, halved
- ¼ ounce chives, minced
- 2 unit flatbreads, store-boughtnaan bread1:1vegetarian
authentic Indian flavor
- 1 teaspoon garlic powder
- ½ cup mozzarella cheese, shredded
- 1 tablespoon olive oil, extra virgin
- 1 tablespoon butter, unsalted
- salt, to taste
- pepper, to taste
Instructions
- 1
Adjust rack to top position and preheat oven to 450 degrees
- 2
Trim and halve zucchini lengthwise, slice crosswise into half-moons
- 3
Place garlic cloves in foil with olive oil, salt and pepper, cinch into packet
- 4
Halve tomatoes and mince chives
- 5
Toss zucchini on baking sheet with olive oil, Italian seasoning, salt and pepper
- 6
Place garlic foil packet on same sheet and roast until zucchini is browned and tender
- 7
Toss tomatoes with olive oil, Italian seasoning, salt and pepper, set aside to marinate
- 8
Transfer cooked zucchini to bowl with tomatoes and toss to combine
- 9
Wipe baking sheet clean and place flatbreads on sheet
- 10
Toast flatbreads until lightly golden and garlic is softened
- 11
Melt butter in large pan over medium-high heat
- 12
Add flour, garlic powder and remaining Italian seasoning, whisk constantly until lightly browned
- 13
Reduce heat to medium low and whisk in cream cheese and water until smooth
- 14
Season generously with salt and pepper, simmer until thickened
- 15
Remove garlic from foil and roughly chop
- 16
Heat broiler to high
- 17
Top flatbreads evenly with sauce, roasted garlic and vegetables
- 18
Sprinkle with mozzarella and broil until cheese melts
- 19
Slice flatbreads and sprinkle with chives and chili flakes
Tips
Watch the broiler carefully to prevent burning the cheese - it can go from melted to burnt in seconds.
Make sure to wipe the baking sheet clean before adding flatbreads to prevent any burnt vegetable bits.
The white sauce should be thick enough to coat the back of a spoon - add more water if too thick.
Good to Know
Store covered in refrigerator for up to 2 days. Reheat in 350F oven for 5-8 minutes to recrisp.
Roast vegetables up to 1 day ahead. Make sauce up to 2 hours ahead and reheat gently before assembly.
Serve immediately while cheese is still melted and flatbreads are crispy.
Common Mistakes
Don't skip wiping the baking sheet to avoid burnt bits on flatbreads.
Keep heat at medium-low when making sauce to prevent cream cheese from breaking.
Substitutions
Gluten-Free Swaps
General Alternatives
authentic Indian flavor
FAQ
Can I use frozen vegetables instead of fresh?
Fresh vegetables work best as frozen will release too much water during roasting and make the flatbreads soggy.
What if I don't have a broiler?
Bake at 450F for 3-5 minutes until cheese melts, though you won't get the same golden top.
How long will leftover flatbreads keep?
Store covered in the refrigerator for up to 2 days and reheat in a 350F oven to recrisp.