Creamy White Sauce Veggie Flatbreads with Roasted Garlic and Mozzarella

Move over, marinara-there’s a new sauce in town. These crispy flatbreads are slathered with a rich, creamy white sauce that we just can’t get enough of. Topped with melty mozzarella and roasted garlic, plus tender zucchini and juicy marinated tomatoes, every bite is a flavor explosion.

Finish with a sprinkle of fresh chives and a pinch of chili flakes if you like a little heat, then sit back and enjoy. Pizza night just got a major upgrade.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Place garlic cloves in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet. Halve tomatoes. Mince chives.
2. Toss zucchini on a baking sheet with a drizzle of olive oil, 1 tsp Italian Seasoning, salt and pepper. Place garlic foil packet on same sheet. Roast on top rack until zucchini is browned and tender, 12-15 minutes. Meanwhile, place tomatoes in a medium bowl; toss with a drizzle of olive oil, 1 tsp Italian Seasoning, salt and pepper. Set aside to marinate.
3. Once zucchini is tender, transfer to bowl with tomatoes; toss to combine. Leaving foil packet with garlic on sheet, carefully wipe off any excess oil. Place flatbreads on same sheet. Return to top rack until flatbreads are lightly toasted and garlic is softened, 5-7 minutes.
4. While flatbreads toast, melt 1 TBSP butter in a large pan over medium-high heat. Add flour, garlic powder and remaining Italian Seasoning. Whisk constantly until lightly browned, 30 seconds. Reduce heat to medium low and whisk in cream cheese and ½ cup water until melted and combined. Season generously with salt and pepper. Simmer until thickened, 1-2 minutes. Remove pan from heat.
5. Once garlic is done, carefully transfer cloves to a cutting board and roughly chop. Heat broiler to high. Evenly top flatbreads with sauce, roasted garlic and veggies. Sprinkle with mozzarella.
6. Broil flatbreads on top rack until cheese melts, 1-2 minutes. Slice flatbreads into pieces; sprinkle with chives and chili flakes to taste. Divide between plates and serve. Watch carefully to avoid burning.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, you can substitute with naan, pita or any pre-made pizza crust. Adjust toasting time as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or oven to maintain crispness.

Can I make this recipe vegan?

Use dairy-free cream cheese and mozzarella and substitute butter with vegan butter or olive oil. The rest of the ingredients are plant-based.