On my way back to Boston from San Diego I had a short layover in the Minneapolis St. Paul airport. It seems random, but actually this terminal is small and delightful with plenty of food options.
Being alone, I decided to opt for a flatbread to go option and take it to my gate and relax before the flight. One of the options for flatbreads was “Vegetarian – zucchini, mushroom, ricotta, and basil flatbread.” That sounded amazing, but they were ALL OUT OF IT! I settled for a great margherita flatbread but then I got to thinking….
I could make that veggie flatbread myself, my way! So I did:
- 1 Trader Joes GF pizza crust (any crust will work – I’d wanted to try their cauliflower crust, but they were sold out. I also like how these are small pizza crusts so good for a quick lunch and easy to save if I don’t want the whole thing.)
- Olive oil
- Tuscan seasoning
- Garlic powder
- 1 zucchini; sliced
- 1/2 yellow onion; chopped
- 1/2 yellow bell pepper; cut into strips
- 1/4 container of part-skim ricotta
- Fresh basil
- Follow the directions on the back of the GF pizza crust – brush with Olive oil, sprinkle some salt, pepper, and Tuscan seasonings on the crust
- Cook the chopped onion in a some olive oil on the stove. This is an optional step but I like my onions a little browned.
- In a separate bowl place about a 1/4 of a container of the part-skim ricotta. Combine with a dash of olive oil, salt, and garlic powder.
- Place all the ingredients on the pizza.
- Bake 12-13 minutes (or just until the crust is at your preferred crispiness)
- Remove from oven and let sit for a few minutes.
- Garnish with fresh basil and cut into slices.
I made this twice this week – enjoy!