Thin and crispy lavash is used as the base for this flatbread, then topped with autumn, maple roasted veggies, crispy bacon and creamy fontina for a flatbread that will please anyone!
If I wouldn’t know any better, I would say this flatbread could pass as dessert.
The dessert pizza was the sole reason I use to love going to an all you can eat pizza buffet. Sugar + pizza = complete euphoria. The cinnamon pizza with those brown sugar clumps and the cream cheese frosting. GAH. The food coma that came with my $5 buffet was anything but.
I was a bit scared to present this to the Mr HIT as it lacked his 17 something ingredients that he calls his pizza. And the fact that it lacks a real sauce, a major meat source and not to mention, the mound of roasted veggies that are pretty hard to hide. My jaw dropped when he devoured the entire thing. AND said there is nothing he would change to it! Pretty stellar since he hardly considers roasted vegetables as a suitable dinner.
I guess magical things happen when you drizzle maple over vegetables and allow them to caramelize. Natural sugars release and with the maple drizzle, they are completely delicious shoved right into our mouth, or hidden under creamy fontina. And crispy turkey bacon. If you just mention bacon, your man will come running.
The crust. Can’t forget that. I used lavash flatbreads from a local grocery store. This was my first time using them, and will not be my last! They crisp up in 10 minutes and create the most crispy and thin pizza crust evahhh. Exactly how we love to devour our pizza. Thin crust = more room for more slices.
See perfect equation.
I am excited to join Rachel Cooks and United Dairy Industry of Michigan for the Fabulous Flatbread Challenge! Myself and some other fabulous bloggers have all created flatbread! Head on over to Rachel Cooks to see more about challenge and link up your flatbread for a chance to win some pretty stellar prizes, such as a KitchenAid stand mixer!
Best of luck!
Thin and crispy lavash is used as the base for this flatbread, and topped with autumn, maple roasted veggies and topped with bacon and creamy fontina for flatbread that will please anyone!
14 minPrep Time
30 minCook Time
44 minTotal Time
- 1 cup butternut squash, cubed small
- 1/4 red onion, thinly sliced
- 1 cup mushrooms, sliced
- 1 cup broccoli, chopped small
- 1/2 red bell pepper, diced
- 1 cup brussel sprouts, sliced
- 1 Tbsp olive oil
- 2 Tbsp maple syrup
- salt and pepper
- 4 oz fontina, shredded
- 2 9x12 lavash flatbreads
- Cooking oil spray
- 6 slices turkey bacon, crumbled (I love Applegate)
- Preheat oven to 450 degrees F.
- Line a large baking sheet with parchment paper or a silicon baking sheet.
- Lay all the chopped veggies onto sheet. Try not to overlap them too much.
- In a small bowl, combine the olive oil and maple syrup. Drizzle over the veggies. Generously season with salt and pepper.
- Place in oven and roast for 20 minutes. At the same time, add another baking sheet to preheat for the lavash.
- Once the veggies are done. Remove from oven and remove baking dish as well. Put lavash flatbreads onto preheated baking sheet. Spary both sides of flatbread with the cooking spray. (This will help it crisp up.)
- Spread veggies out evenly onto both of the flatbreads. Sprinkle with fontina and bacon.
- Place in oven and bake for 10 minutes, or until edges are brown and cheese is melted.
Craving more pizza inspired dishes?
If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!1