roasted veggie pesto flatbread

quick.  easy.  made possible by the help of your friendly neighborhood pizza joint.

ingredients

-one pound of fresh pizza dough (to be procured from your local pie dealer)

-one red pepper

-one red onion

-one head broccoli, chopped

-one quantity fresh pesto

-crumbled feta*

-olive oil

-salt and pepper

*i buy the kind that comes in a solid block in the cheese section of the grocery store; this way i can make custom sized chunks simply by shredding it with a fork.  it is a couple bucks cheaper than already-crumbled feta, too.

method

preheat the oven to 450 with a pizza stone inside.  dice vegetables (onion, pepper, broccoli-stems removed) and place in roasting pan.  toss with olive oil, salt and pepper, and roast for about 15 minutes.

while veggies are roasting, make pesto.  set aside.

remove veggies from oven.  toss the pizza dough a few times to thin it out, then roll it out one a well-floured surface until it is about 1/2 inch thick.  using a serrated knife, gently slice the dough into long rectangles.  

brush the surface of the dough with olive oil, sprinkle generously with roasted veggies and feta, and return to oven to bake on the pizza stone for about 15 minutes, or until the crust turns golden brown.

remove from oven, spoon dollops of pesto over the flatbreads, and serve hot.