Spring Vegetable Flatbread

I cannot get enough vegetables lately. I am literally obsessed. I guess it makes sense since now in Arizona, we’ve reached the 90’s and are getting very close to the 100 degree mark. Ugghhhh. From this point on, you can find me hidden inside with the A/C blasting! When I was at the store the other day going through the produce section, I got the urge to make a simple flatbread pizza that was loaded with spring veggies!

Spring Vegetable Flatbread

Asparagus, peas, radish, and fresh greens are all in season right now and are just amazing so I threw them all on this flatbread along with some good mozzarella cheese and was in heaven. This flatbread would be perfect for a lunch for two or as an appetizer. You could easily double or triple it, if needed. It’s ridiculously easy to make too as it basically just requires some slicing of all the veggies, but that’s it! After it came out of the oven, I piled on loads of spinach and my most favorite green ever, arugula! I adore the different textures of this flatbread like the peas and the slight bit of heat and crunchiness you get from the radish. This is truly the best way to enjoy all of what spring has to offer!

Spring Vegetable Flatbread

Spring Vegetable Flatbread
Yield: serves 1-2

Spring Vegetable Flatbread

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

This fast and simple spring vegetable flatbread pizza is made with fresh spring vegetables like radishes, asparagus, peas, spinach, arugula!


  • 1 sheet of prepared flatbread (about 12×9 inches; I used Flatout)*
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, minced
  • salt and pepper
  • 1 cup shredded mozzarella (can also use burrata)
  • 1/2 cup fresh or frozen peas
  • 6 asparagus stalks, cut in half
  • 3 radishes, thinly sliced
  • fresh spinach and arugula


  1. Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper. Place the flatbread onto the parchment paper.
  2. Drizzle the olive oil on top along with the minced garlic. Spread with a knife or pastry brush. Season with salt and pepper. Sprinkle the cheese on top, followed by the peas, asparagus, and radishes. Season with some more salt and pepper.
  3. Bake for about 10-15 minutes or until the cheese is melted. Let the flatbread cool for 2 minutes. Slice as desired and top with fresh greens like spinach and arugula!


If you can’t find or do not want to use pre-made flatbread. You can make or use about 1/4-1/3 pound of pizza dough and roll out very thinly to about 1/4-inch thick. Prebake the dough until golden then follow steps 1-3.

Nutrition Information:



Serving Size:

1/2 flatbread

Amount Per Serving: Calories: 357Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 28mgSodium: 720mgCarbohydrates: 36gFiber: 4gSugar: 4gProtein: 18g

Spring Vegetable Flatbread