Categories: Pizza/flatbread

Ingredients

• 2 naan flatbreads or pita rounds
• 3 tbsp. olive oil, divided
• 1 zucchini, quartered and sliced
• 1 cup baby portabella mushrooms, sliced
• 1/2 cup marinated artichoke hearts, drained
• 1/4 cup sliced black olives, drained
• 1/4 red onion, chopped
• 1 tsp salt
• 1/4 tsp pepper
• 2 tbsp. Italian seasoning, divided
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan
• 8 slices tomato
• 4 slices provolone cheese

Directions

1. Brush flatbreads with 1 tbsp. oil; place on an ungreased baking sheet. Bake at 400 for 5 minutes or until lightly golden. Cool on a wire rack. Increase oven to 425. Add all vegetables except tomato to baking sheet. Sprinkle with salt, pepper and 1 tbsp. Italian seasoning. Drizzle lightly with remaining oil and toss to coat. Bake until vegetables start to soften, about 20 minutes. In a bowl, blend cheeses and remaining Italian seasoning; spread over cooled flatbreads. Divide roasted veggies between flatbreads; spread to cover. Arrange tomato and cheese slices on top. Bake an additional 6-7 minutes, until crisp and golden.

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