This Grilled Mediterranean Vegetable Flatbread Pizza drizzled with a roasted garlic tahini sauce is perfect for entertaining, and features a delicious variety of healthy vegetables! 

Up your Summer-Entertaining Game with this Grilled Flatbread Pizza recipe with Roasted Garlic Tahini Sauce

I couldn’t let the week slip by without posting my third and final installment to the Girl’s Guide to Grilling. This Grilled Mediterranean Vegetable Flatbread Pizza with Roasted Garlic Tahini Sauce!

This Grilled Vegetable Flatbread Pizza is perfect for entertaining, and has a delicious variety of vegetables such as eggplants, squash, tomatoes, shallots and olives.

Why this recipe for Grilled Vegetables Flatbread Pizza will rock your world:

The flatbread pizza recipe starts with a simple flatbread dough infused with fresh rosemary that’s cooked directly on the grill. It’s loaded with Mediterranean vegetables such as olive, baby squash, shallot and cherry tomatoes.

As for the toppings some are grilled, some not. I will add some more topping options for those of you who are not fans of the toppings I went with.

Finally, the pizzas are  finished with an incredible roasted garlic tahini sauce and fresh oregano to really bring those Mediterranean vibes home.

This Grilled Mediterranean Vegetable Flatbread Pizza embodies all my favorite aspects of grilling. It’s lighter, healthier, full of gorgeous produce and makes for an unexpected sensation on the grill.

How to reheat leftovers?

You can reheat leftover flatbread pizza in a skillet, or in the oven. Heat a foil lined sheet pan in a 450 degree oven. Place the flatbread pizzas on the hot sheet pan and heat for 10 minutes. The preheated pan will crisp the crust.

For reheating in the skillet, heat your skillet on medium high heat. Add the pizza and cover loosely for 2-3 minutes.

How to serve Grilled Flatbread Pizza:

This Grilled Mediterranean Vegetable Flatbread works as either an appetizer or as a vegetarian main course. Either way, I love serving up this colorful dish in the summertime.

More ideas for toppings:

• For an Italian twist, top these with grilled radiccio, capers, asparagus and top with my homemade Italian Meyer Lemon & Chile Tonnato Sauce.
• If you want, you can also throw on some fresh baby arugula in the end.
• Put an Asian spin on these by topping them with edamame beans, Asian grilled eggplants, fresh cilantro, sauteed bok choi, grilled carrots. You can top these with Sriracha,  Japanese Peanut Sauce or Thai Peanut Sauce.
• Dress these up for a fiesta by topping them with black beans, corn, pico de gallo, cilantro and top with chimichurri yogurt.

Tips for making Grilled Flatbread Pizzas:

• Fresh herbs make for the perfect finishing touches to these flatbread pizzas. Think oregano, rosemary, thyme and basil. You can also add some red pepper flakes for a bit of spice.
• Not a fan of tahini? Use any other drippy nut or seed butter. You might have to add a bit more water to thin it out.
• Multi-tasking tip: wrap a few cloves of garlic in foil and roast on the grill alongside your flatbread and veggies!

Girl’s Guide to Grilling

In previous posts from this series I shared my best tips and tricks to get you out there grilling up a storm. I think some women can be intimidated by the grill so they might leave it all up to the men in their lives, so I wanted to show you that it really doesn’t have to be so intimidating!

Grilling doesn’t have to be all about charred steak, BBQ ribs, smoked brisket. I think that’s what most of us picture first when we think about grilling, and to me those types of dishes tend to slant masculine.

Remember that grilling can also appeal to a more feminine palate by incorporating lighter, healthier ingredients like lots of fruits and vegetables, fish, etc.

Approaching grilling with a feminine frame of mind is exactly what I wanted to highlight with the recipes I shared in this series- and don’t worry. I promise that these recipes totally appeal to the male sector too!

For example, one of my favorite things to grill in the summertime is stone fruit. I love to chop up grilled peaches or nectarines, mix it with some fresh herbs like tarragon or basil and make it into a bruschetta topping or use it as a sauce for fish.

More easy summer grilling recipes:

If you haven’t read up on my grilling basics yet, check out my posts on Grilled Swordfish with Charred Tomato Basil Butter and The Ultimate Grillable Veggie Burger. And if you have any tips for grilling, please share them with us in the comments!

I hope you’ve enjoyed this Girl’s Guide to Grilling and that it inspires you to make something pretty, healthy and a little out of the box on the grill. If you make this Grilled Mediterranean Vegetable Flatbread or any other recipes from this series or use any of the tips I’ve shared, tag your creation with #GIRLSGUIDETOGRILLING and #LePetitEats, I’m always inspired by what you cook up!

5 from 2 votes

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Grilled Mediterranean Vegetable Flatbread Pizza with Roasted Garlic Tahini Sauce.

Make something unpredictable on the grill this summer, like this Grilled Mediterranean Vegetable Flatbread drizzled with a roasted garlic tahini sauce.

Course Appetizer

Cuisine Mediterranean

Keyword flatbread pizza recipe, grilled flatbread, grilled vegetables pizza

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 4

Calories 500 kcal

Author Denisse Salinas

Ingredients

For the dough:

• 2 1/4 teaspoon active yeast
• ½ teaspoon sugar
• 1¾ cup flour
• 1 teaspoon salt
• 1 tablespoon fresh rosemary, chopped
• ¾ cup water
• 1 teaspoon olive oil

For the flatbread toppings:

• 1/2 cup assorted baby squash
• 1 baby eggplant
• 1 large shallot
• 1 tablespoon olive oil
• Salt and freshly ground pepper
• 2 tablespoons mixed pitted olives
• 2 tablespoons cherry tomato
• 1 tablespoon fresh oregano leaves

For the roasted garlic tahini sauce:

• 2 cloves roasted garlic
• 1/4 cup tahini
• Juice and zest of 1 lemon
• Pinch of salt
• Water (up to 1/4 cup)

Instructions

1. Add the yeast, sugar, flour, salt and rosemary to the bowl of a food processor. Pulse to combine. Add the water in a steady stream and pulse until dough begins to come together. Knead the dough on a floured surface until smooth and elastic.

2. Coat a clean bowl with 1 tsp. olive oil. place dough in bowl and cover with a dishtowel. Leave to rise until doubled in size, about 1 hour. When the dough has doubled in size, punch down and knead lightly into a smooth ball. Divide in half and with a rolling pin roll into 8 inch long roughly shaped ovals.

3. Preheat a grill pan over medium heat. When grill is hot add flatbreads and cook about 1-2 minutes each side (do not flip until bubbles begin to form on surface). Remove from heat when bread begins to puff.

4. Halve baby squash, eggplant and shallot and coat with olive oil. Season with salt and pepper and grill until cooked, about 5-6 minutes (the squash may be done sooner).

5. In a small bowl whisk together the roasted garlic, tahini, lemon juice, lemon zest and salt. Gradually thin mixture with water while whisking until a pourable consistency is reached.

6. Spread half of tahini sauce on flatbreads. Top with grilled vegetables, olives, cherry tomato and oregano. Drizzle with more tahini sauce.

Recipe Notes

• Fresh herbs make for the perfect finishing touches to these flatbread pizzas. Think oregano, rosemary, thyme and basil. You can also add some red pepper flakes for a bit of spice.
• Not a fan of tahini? Use any other drippy nut or butter. You might have to add a bit more water to thin it out. 
• Multi-tasking tip: wrap a few cloves of garlic in foil and roast on the grill alongside your flatbread and veggies!