Ingredients
- 3 TBSP J. Olive Co. EVOO
- ¼ cup J. Olive Co. Traditional Balsamic Condimento (for glaze)
- 16 oz pizza dough- store-bought or homemade
- 1 small-medium zucchini
- 1 bell pepper
- ½ red onion
- 1 cup grape tomatoes
- 2 cloves garlic, pressed or minced
- 1 Tbsp dried oregano
- 1 Tbsp fresh rosemary
- 1 cup fresh grated parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees. Line a medium baking sheet with parchment.
- Toss sliced vegetables in one tablespoon of EVOO. Season with oregano, salt, and pepper. Spread them out in a single layer on the baking sheet and bake for 18-20 minutes.
- On a floured surface, roll pizza dough into an oval then transfer to a separate baking sheet. When veggies are done, increase oven temperature to 450 degrees.
- In a small bowl, mix remaining olive oil with minced garlic and rosemary. Brush mixture on top of dough, season with salt and pepper, and sprinkle with half of the parmesan cheese. Bake for 3-4 minutes. Remove dough from oven, adding vegetables and remaining parmesan cheese. Bake for an additional 6-8 minutes.
- Drizzle flatbread with balsamic glaze*, slice, and serve.
*For glaze, heat ¼ cup of balsamic in a small saucepan on low-medium heat for 3-4 minutes. It will thicken more as it cools.