We love pizza in our house. My kids would eat it every night if they could. Most of them are not big vegetable fans so I try to add them in where I can. I often add them to pizza. This vegetable flatbread recipe is a new favorite.

My husband and I also love pizza (and vegetables) so I while making a kid friendly vegetable flatbread, I added some ricotta cheese and used a BOU mushroom gravy cube to make the adult flatbread. It came out delicious.

It was so good that even some of the kids ate it too. For kids that don’t like ricotta, you can leave that off.

Here’s how to make a vegetable flatbread with BOU:

Vegetable Flatbread Recipe

Ingredients:

BOU Mushroom Gravy (1 cube)

Olive oil

Flatbread (store bought or make your own)

Ricotta cheese

Shredded mozzarella cheese

Broccoli

Cauliflower

Directions:

Preheat oven to 400 degrees. Make the BOU mushroom gravy according to package. Dice the cauliflower and broccoli. Toss the diced vegetables in the BOU mushroom gravy. Bake them on a greased baking sheet for 10 minutes.

Brush the flatbread with olive oil. Next spread ricotta cheese on the flatbread. Take the roasting vegetables out of the oven and spread on top of the ricotta cheese. Sprinkle shredded mozzarella on top of the vegetables and bake directly on the oven rack for 15 minutes.

Feel free to add other fall vegetables to the recipe too!