Vegetable Flatbread: the easy recipe rich of veggies

Instructions:

1. Make the Dough:

   • In a bowl, mix the flour, salt, sugar, and instant yeast.

   • Add the olive oil and warm water gradually. Stir and knead into a smooth dough.

   • Cover and let the dough rise in a warm place for about 1 hour, or until it doubles in size.

2. Prepare the Veggies:

   • While the dough is rising, slice the cherry tomatoes, bell peppers, zucchini, and red onion.

   • Toss the sliced veggies in a bowl with olive oil, oregano, salt, and pepper.

3. Assemble the Flatbread:

   • Preheat your oven to 450°F (230°C). If using a baking stone, let it heat in the oven.

   • Punch down the risen dough and roll it out on a lightly floured surface into a thin, rectangular or round shape, depending on your preference.

   • Place the rolled dough onto a baking sheet or pizza stone.

   • Lightly brush the dough with olive oil.

   • Arrange the veggies evenly over the dough, leaving a small border around the edges.

   • Add shredded mozzarella cheese (if using) and sprinkle a little more oregano or Italian seasoning on top.

4. Bake:

   • Bake the flatbread in the preheated oven for about 12-15 minutes, or until the crust is golden and crispy, and the veggies are tender.

5. Serve:

   • Once out of the oven, let it cool for a minute or two.

   • Garnish with fresh basil leaves for an extra touch of flavor.

   • Slice and serve hot, and enjoy your veggie-packed flatbread!

Tips:

• Feel free to experiment with any other vegetables like mushrooms, olives, or artichokes.

• You can also top it with a drizzle of balsamic glaze for a little extra zing.

This vegetable flatbread is a versatile and easy dish, perfect for lunch, dinner, or even as a snack! Enjoy!