Roasted Vegetable & Goat Cheese Flatbread

Name: Roasted Vegetable & Goat Cheese Flatbread
Total time: 50 min
Yield: 4 servings
Ingredients: 1 box flatbread mix; 2/3 c. sun-dried tomato pesto; 1/2 red bell pepper julienned; 1/2 yellow bell pepper julienned; 1 Tbsp. olive oil salt & pepper to taste 1/2 red onion diced; 1 4 oz pkg soft goat cheese; 1 tsp Italian seasoning

This Roasted Vegetable & Goat Cheese Flatbread can be served for an easy meatless dinner, or sliced up in smaller pieces for an impressive appetizer. Either way you slice it, it is great!

Prep10 minutes
Cook40 minutes
Total50 minutes
Serves4

Published 25 Jun 2014

I love goat cheese. I adore goat cheese. I am obsessed with goat cheese. Get the drift? 🙂

Goat cheese is one of those wonderful foods that is so delicious and creamy, but really isn’t all that bad for you compared to many cheeses. That is a win-win in my book.

I once served goat cheese, pecans and honey on crostini to a group of women and they loved it, but after one of them found out it was goat cheese she refused to eat any more! Isn’t that silly if you already know you like it? Are there any foods that your palette enjoys but your mind has a hard time accepting?

I love most all cheese. I really don’t think I have met one that I dislike, besides head cheese that is. That scary ‘meat jelly’ isn’t really even cheese, so technically it doesn’t count. My grandpa used to make head cheese growing up, and while I didn’t have a very diverse palette as a 10 year old and refused to try it, I still don’t know that I would touch that stuff with a ten foot pole today?!

Alright, I am getting sidetracked here and have probably ruined your appetite in the process. Back to the greatness that is goat cheese! This Roasted Vegetable & Goat Cheese Flatbread can be served for an easy meatless dinner, or sliced up in smaller pieces for an impressive appetizer. Either way you slice it, it is great!

Roasted Vegetable & Goat Cheese Flatbread1 box flat bread mix (or 1 premade flatbread or naan)2/3 c. sun-dried tomato pesto1/2 red bell pepper julienned1/2 yellow bell pepper julienned1 Tbsp. olive oilsalt & pepper to taste1/2 red onion diced1 (4oz) pkg soft goat cheese1 tsp italian seasoning

Preheat your oven to 400°. On a foil lined baking sheet, spread out the peppers and onions. Toss with 1 Tbsp olive oil and salt & pepper. Place in oven and bake for 20 minutes.

Meanwhile, prepare flat bread mixture according to the package direction. Spread the dough out to about a 1/4″ thickness on a greased pizza stone or baking sheet. The Krusteaz brand I used, makes two flatbreads, so I baked one alone with no toppings to use at a later time.

Roasted Vegetable and Goat Cheese Flatbread

Ingredients

1 box flatbread mix
2/3 c. sun-dried tomato pesto
1/2 red bell pepper julienned
1/2 yellow bell pepper julienned
1 Tbsp. olive oil salt & pepper to taste 1/2 red onion diced
1 4 oz pkg soft goat cheese
1 tsp Italian seasoning

Steps

Preheat your oven to 400. On a foil lined baking sheet, spread out the peppers and onions. Toss with 1 Tbsp olive oil and salt & pepper. Place in oven and bake for 20 minutes.
Meanwhile, prepare flat bread mixture according to the package direction. Spread the dough out to about a 1/4″ thickness on a greased pizza stone or baking sheet. The Krusteaz brand I used, makes two flatbreads, so I baked one alone with no toppings to use at a later time.
Spread the sun-dried tomato pesto over the raw flatbread and top with the roasted vegetables and sprinkle with italian seasoning. Place the flatbread in the heated oven and bake for 15 minutes. Remove the flatbread and top with the crumbled goat cheese, return to the oven for an additional 5-10 minutes until goat cheese is warmed and dough is cooked through.
Slice into 8 pieces and serve immediately.

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