This Meatless Monday Flatbread Pizza recipe is my idea of pizza heaven. Oven-roasted eggplant, artichoke hearts, thin slices of fresh mozzarella cheese and roasted red pepper relish outshine any combination of pepperoni or sausage in my book! It’s quick, easy, and delicious! Instead of being loaded with meat, it’s loaded with fiber, vitamins and minerals! But you don’t have to tell anyone the latter.
Mr. Saucy and I have completely different views on what constitutes a good pizza. As I’ve mentioned before, any time I leave town Mr. Saucy will eat frozen pizza. Every. single. night. And he’s not even choosy about what kind. I will say, he dresses them up with other toppings, but he’s perfectly content with those look-like-rabbit-pellets-instead-of-sausage pizzas.
Suffice it to say, I’m not a fan of them. Now, I will say, I am not a total frozen-pizza-snob. There are some that I like just fine. I’ve found, though, that they are all vegetarian. I love one brand that has a flatbread crust with spinach, garlic and mushrooms…yum! But, they tend to be pricey. I’d much rather throw together toppings at home for a fresh flatbread pizza. Store-bought flatbread is a fabulous shortcut, too!
I utilized two condiment recipes I’ve posted for you before and that I always have in my pantry. They are both five-ingredient recipes, simple and delicious. And if you haven’t made them before, you really need to do so; I use them in so many recipes. If you haven’t made them, there are substitutes, which I will provide for you.
I used a very small eggplant I had in my pantry; I brushed it with just a little bit of garlic infused olive oil from this recipe for Garlic Confit, added some fresh ground black pepper and roasted it in the oven for 15 minutes. Garlic Confit is such a wonderful thing to have on hand when you want garlic-infused olive oil, or for instant roasted garlic cloves for your recipes! That said, you could use a store-bought garlic-infused oil, or just plain olive oil. I only used a tablespoon for the entire eggplant.
I spread the flatbread with this Roasted Red Pepper Relish (but you could easily substitute a marinara, or pizza sauce of your choice, or even a store-bought red pepper relish). Yet again, I’m going to push you to make this relish! It’s an amazing condiment to have on-hand. The flavors of basil, roasted red pepper, garlic and capers are outstanding. It’s a five-ingredient recipe that can be used for SO many different things!
Then, I stacked the roasted eggplant on top of the red pepper relish, interspersed with few frozen/thawed artichoke quarters, super-thin-sliced fresh mozzarella cheese and some pepperoncini. After sprinkling on some crushed red pepper flakes it was ready to pop into the oven for about 10 minutes.
Delicious! This pizza was so very tasty and I hope you’ll try it!
- 2 pieces of flatbread
- 1 small eggplant, ½ inch thick round slices
- 1 tablespoon garlic-infused olive oil
- fresh ground black pepper
- 6 teaspoons Roasted Red Pepper Relish, divided (or your favorite marinara, pizza sauce)
- 2 ounces fresh mozzarella cheese, sliced very thin
- 6 frozen artichoke quarters, thawed (you could also use canned or jarred)
- 1 tablespoon sliced pepperoncini
- optional: crushed red pepper flakes
- Preheat the oven to 375° F.
- Place the sliced eggplant onto a baking sheet and brush with the olive oil.
- Place the baking sheet into the oven and cook for 15 minutes.
- Remove the eggplant from the oven (leaving the oven on).
- Remove the eggplant from the baking sheet onto a small plate and set aside.
- Top each piece of flatbread with 2 teaspoons of Roasted Red Pepper relish and spread it out over the surface with a spatula and place on the same baking sheet you used for the eggplant.
- Place the roasted eggplant slices on the top of the flatbread, along with three thin slices of mozzarella cheese, and three artichoke quarters on each.
- Divide and add the pepperoncini to each and sprinkle with crushed red pepper flakes, if desired.
- Top each with the remaining roasted red pepper relish (1 teaspoon on each).
- Place the baking sheet back into the oven and cook for about 10 minutes, or until the mozzarella cheese is bubbly.
- Remove from the oven.