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Veggie Loaded Flatbread

Originally I wanted to do a Frittata but I’ve noticed there are no eggs in my fridge. I already sauted  the onion with the  mushrooms and zucchinies  so half of my  job was done . Then I realize I have a Stonefire Artisan Flatbread  so I made a tastefull veggie loaded  one instead of Fritatta.

I didn’t have time to make a flatbread dough   so for now the pre-packaged whole wheat  bread   was  more than usable.

I love the soft texture, less chewy than pizza crust, somewhere in between a pita bread and a soft wheat dinner roll. Plus it makes for a delicious dinner in a hurry.

With  some green salad  you can  create a dinner  what  your family will  always craving for. 



Veggie Loaded Flatbread
Serves 4
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
  1. 1 Artisan Flatbread
  2. 3 tbsp home made or store buy pesto
  3. 4 large slice of swiss cheese
  4. 2 tbsp olive oil
  5. 1 large Vidalia onion
  6. 2 cup mushrooms
  7. 2 medium zucchini sliced
  8. salt, pepper to taste
  9. 8 mini Bocconcini soft cheese
  10. fresh basil leaves
  1. Preheat the oven 380 F.
  2. Heat oil in a medium saute pan over medium-high heat. Add sliced onion and mushrooms with salt and pepper and saute for 5-8 minutes to soften slightly. Add sliced zucchini and toss to coat, cooking for another 1-2 minutes or until zucchini is tender. Set aside.
  3. Arrange flatbreads on a sheet pan. Brush lightly with olive oil. Divide pesto mixture among flatbreads, spreading evenly on the bread . Put a swiss cheese and after a sauted onion-mushroom-zucchini mixture.To get a better look I put a zucchini in row. Arrange 8 Bocconcini cheese on the top and put to the oven for about 20 minutes untill the zucchini is golden. Decorate with fresh basil leaves and serve warm or cold with a green salad.
  1. It a very good appetizer but with some salad you can make a main course dinner.
Now Your Turn





  1. Leave a Reply

    June 30, 2016

    This looks so delicious! I cant wait to try this recipe. And btw, I love your food blog!!!

    • Leave a Reply

      July 12, 2016

      Thank you so much. I glad you like it.

  2. Leave a Reply

    March 15, 2019

    I located your website from Google and also I need to claim it was a fantastic
    discover. Many thanks!

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Georgia Bitay