This Fresh Vegetable and Potato Mozzarella Flatbread is a vibrant and flavorful dish that brings together thinly sliced potatoes, fresh vegetables, aromatic Italian herbs, and gooey mozzarella cheese—all layered on a rustic homemade dough. It’s a hearty, colorful, and satisfying dish that blends the comfort of a savory flatbread with the freshness of a garden salad. Whether you’re serving it as a weekend dinner, a party appetizer, or a vegetarian lunch, this easy flatbread is packed with natural flavors, nutrients, and delicious textures.
Preparation Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 4 servings
Cuisine: Mediterranean / Fusion / Vegetarian
Ingredients
For the toppings:
-
4 fresh potatoes, thinly sliced
-
1 fresh tomato, chopped or sliced
-
1 fresh onion, finely chopped or sliced
-
1 fresh cucumber, sliced (optional for garnish)
-
1 fresh yellow bell pepper, thinly sliced
-
Salt to taste
-
1 teaspoon Italian seasoning
-
½ teaspoon ground black pepper
-
1 teaspoon garlic powder
-
½ teaspoon sweet paprika powder
-
1 tablespoon olive oil
-
Fresh parsley, chopped (for garnish)
-
Ketchup or your favorite sauce, to serve
For the dough:
-
1 egg
-
8 oz (250 g) wheat flour
-
Salt to taste
-
1 tablespoon olive oil
-
7 oz (200 g) mozzarella cheese, shredded or sliced
-
Wash and peel 4 fresh potatoes. Slice them thinly using a sharp knife or mandoline for even thickness. Set aside in a bowl of cold water for 10 minutes to remove excess starch and prevent browning.
Chop the tomato, onion, yellow bell pepper, and (optional) cucumber. Keep them in separate bowls for easy assembly. The cucumber can be reserved for garnish after baking to retain its crunch.
Season the vegetables
Drain and pat dry the potato slices. Place them in a large mixing bowl.
Add the chopped vegetables (except the cucumber) to the potatoes. Sprinkle with salt, Italian seasoning, black pepper, garlic powder, and sweet paprika powder. Drizzle with olive oil and toss everything gently until the vegetables are coated in the seasoning blend.
Prepare the dough
In a large bowl, crack 1 egg and whisk it with a pinch of salt. Add the flour gradually and mix using your hands or a spoon until a soft, pliable dough forms.
Drizzle in olive oil and knead for 3–4 minutes until smooth. If needed, add a tablespoon of water or extra flour to reach the right consistency.
Cover the dough and let it rest for 10 minutes.
Assemble the flatbread
Preheat the oven to 200°C (392°F). Line a baking tray with parchment paper or lightly grease it.
Roll out the dough into a flat oval or rectangle, about ¼ inch thick. Transfer it to the prepared tray.
Spread the seasoned vegetable mixture evenly over the dough, leaving a small border around the edges.
Sprinkle or layer mozzarella cheese generously over the vegetables.
Drizzle with a bit more olive oil for a golden, crispy finish.
Bake the flatbread
Bake in the preheated oven for 25–30 minutes, or until the edges are golden, the cheese is bubbling, and the potatoes are tender.
Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley and optional cucumber slices for freshness.
