Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings
Source: Better Homes and Gardens


Recipe Summary test

25 mins
6 mins
31 mins


Ingredient Checklist


Instructions Checklist
  • Preheat broiler. In 12-inch skillet heat 2 tablespoon of the oil over medium-high heat. Add squash, onion, sweet peppers, carrot, broccoli, and garlic. Cook and stir for 3 minutes. Add tomatoes, olives, and olive liquid. Cook, uncovered, for 2 minutes more or until tender.

  • Place flatbreads on large baking sheets. Lightly brush both sides with some of the remaining olive oil. Broil half at a time, 4 inches from the heat, 1 to 2 minutes on each side or until lightly browned and toasted.

  • Using slotted spoon, remove vegetable mixture from skillet and spoon on toasted flatbreads. Top with cheese. Sprinkle with 1/8 teaspoon black pepper. Broil 4 inches from heat for 2 minutes or until cheese softens. Drizzle with remaining olive oil. Sprinkle with sea salt and freshly ground pepper. Makes 4 servings.

Nutrition Facts

611 calories; fat 40g; cholesterol 45mg; saturated fat 15g; carbohydrates 45g; mono fat 20g; poly fat 3g; insoluble fiber 5g; sugars 6g; protein 20g; vitamin a 4470.3IU; vitamin c 60.8mg; thiamin 0.5mg; riboflavin 0.7mg; niacin equivalents 4.3mg; vitamin b6 0.3mg; folate 104.8mcg; vitamin b12 0.1mcg; sodium 894mg; potassium 541mg; calcium 262.5mg; iron 3.4mg.