A thin and crispy flatbread pizza topped with three types of cheeses and a variety of fresh, delicious veggies sautéed in garlic.
Ingredients
- ½ teaspoon olive oil
- 1/3 cup diced broccoli florets
- 2 tablespoons shredded carrots
- 1 tablespoon shredded zucchini
- 1 tablespoon shredded summer squash
- Salt and pepper, to taste
- 1 garlic clove, minced
- 2 diced grape tomatoes
- 1 Flatout Light Original Flatbread
- 2 wedges of The Laughing Cow Creamy Swiss Garlic & Herb cheese, softened to room temperature
- 1 oz 2% shredded Mozzarella cheese
- 1 teaspoon grated Parmesan cheese
Instructions
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Pre-heat the oven to 350.
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Pour oil into a small skillet and bring to medium heat. Add the broccoli, carrots, zucchini and summer squash and cook, stirring occasionally, for a few minutes until the broccoli is tender. Sprinkle with salt and pepper and add the garlic. Stir together and cook for another 30 seconds to a minute until garlic is fragrant. Remove from heat and transfer the vegetables to a side dish. Stir together with the diced tomatoes and set aside.
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Place the flatbread directly onto the middle rack of the oven and bake for about 4 minutes until it stands firm when lifted. Remove from the oven and spread with the cheese wedges, leaving a bit of space around the edge for the crust. Sprinkle the mixed veggies evenly across the top of the flatbread and top with the shredded Mozzarella and grated Parmesan. Return the flatbread to the middle rack of the oven and bake for another 4-5 minutes until the cheeses are melted and the edges are browned. Slice and serve immediately.
Notes
Nutrition Information:
298 calories, 24 g carbs, 4 g sugars, 12 g fat, 5 g saturated fat, 23 g protein, 10 g fiber
MyW-W SmartPoints per (1 flatbread) serving:
Green: 8 SmartPoints/ Blue: 8 SmartPoints/ Purple: 8 SmartPoints
W-W Points Plus:
7 per flatbread