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:
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4 fresh potatoes, thinly sliced
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1 fresh tomato, chopped or sliced
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1 fresh onion, finely chopped or sliced
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1 fresh cucumber, sliced (optional for garnish)
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1 fresh yellow bell pepper, thinly sliced
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Salt to taste
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1 teaspoon Italian seasoning
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½ teaspoon ground black pepper
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1 teaspoon garlic powder
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½ teaspoon sweet paprika powder
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1 tablespoon olive oil
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Fresh parsley, chopped (for garnish)
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Ketchup or your favorite sauce, to serve
For the dough:
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1 egg
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8 oz (250 g) wheat flour
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Salt to taste
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1 tablespoon olive oil
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7 oz (200 g) mozzarella cheese, shredded or sliced
Step-by-Step Cooking Directions
Prepare the vegetables
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.
Serve
Slice into squares or wedges. Serve warm, with ketchup or a homemade sauce on the side for dipping.
This flatbread pairs wonderfully with a light salad, a cup of soup, or can stand alone as a satisfying main dish.
Nutritional Information (per serving – based on 4 servings)
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Calories: 360
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Protein: 14g
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Carbohydrates: 40g
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Fat: 15g
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Fiber: 4g
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Sugar: 5g
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Sodium: 420mg
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Calcium: 20% DV
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Vitamin C: 60% DV
The Origins and Popularity of the Recipe
This flatbread draws inspiration from Mediterranean cuisine, where fresh vegetables, cheese, and herbs are everyday staples. By combining thin potato slices with seasonal vegetables and baking them on homemade dough, this dish feels both rustic and modern—much like an Italian focaccia meets Middle Eastern manakish. Its flexibility and visual appeal have made it a favorite for home cooks and food bloggers alike. It’s especially popular as a healthier alternative to pizza, with fewer processed ingredients and more plant-based goodness.
Reasons Why You’ll Love the Recipe
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Visually stunning – colorful, fresh, and vibrant
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Vegetarian-friendly – packed with natural nutrients
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Homemade dough – soft, chewy, and satisfying
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Versatile – use whatever vegetables you have on hand
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Cheesy and crispy – thanks to mozzarella and olive oil
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Perfect for any meal – lunch, dinner, snack, or party platter
Health Benefits
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Potatoes provide fiber, potassium, and vitamin B6
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Tomatoes and bell peppers are rich in vitamin C and antioxidants
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Onions and garlic powder offer anti-inflammatory compounds
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Mozzarella cheese adds calcium and protein without being too heavy
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Olive oil supports heart health with good fats
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Cucumber (optional garnish) offers hydration and crunch with minimal calories
This flatbread balances comfort food satisfaction with real, wholesome ingredients.
Serving Suggestions
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With a yogurt garlic sauce or spicy mayo
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As a side to grilled fish or chicken
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Topped with a fried egg for brunch
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Cut into squares for a party platter or picnic
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With a leafy salad – for a fresh contrast
Cooking Tips
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Use a mandoline for evenly sliced potatoes and faster prep
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Rest the dough for at least 10 minutes before rolling
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Pre-bake the dough for 5 minutes if you prefer a crispier base
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Use parchment paper to avoid sticking and make cleanup easy
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Don’t overload with veggies – a moderate layer ensures even cooking
Variations to Try
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Add feta or goat cheese for a Mediterranean twist
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Use sweet potatoes instead of regular for a deeper flavor
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Add olives, capers, or sun-dried tomatoes
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Spice it up with chili flakes or jalapeños
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Make it gluten-free by using a GF flour blend for the dough
Conclusion
This Fresh Vegetable and Potato Mozzarella Flatbread is more than just a simple recipe—it’s a celebration of natural, seasonal ingredients brought together in a cozy and satisfying format. Whether you’re feeding your family, meal prepping, or hosting friends, this dish offers the perfect blend of textures, nutrients, and comfort. From the crispy golden potatoes to the gooey mozzarella and bright herbs, every bite feels like a homemade treat that’s both nourishing and indulgent.
FAQ
1. Can I make this flatbread ahead of time?
Yes! You can prepare the dough and toppings ahead. Assemble and bake when ready to serve.
2. Can I freeze the dough?
Absolutely. Wrap it tightly and freeze for up to 2 months. Thaw and roll as usual.
3. Can I skip the egg in the dough?
Yes, replace with 2–3 tablespoons of water or plant-based yogurt for a vegan dough.
4. What other cheese can I use?
Feta, gouda, parmesan, or even a dairy-free cheese will work.
5. Can I make this gluten-free?
Yes. Use a 1:1 gluten-free flour blend for the dough.
6. Is the cucumber necessary?
No, but it adds a refreshing crunch if served raw after baking.
7. Can I grill this flatbread?
Yes! Use a hot grill or grill pan, but place a lid over it to help the cheese melt.
8. How do I store leftovers?
Keep in the fridge in an airtight container for up to 3 days. Reheat in a pan or oven.
9. Can I use store-bought dough?
Of course! It’s a time-saver and works just as well.
10. Can I make this without cheese?
Yes, though it won’t be as rich. Try a dairy-free sauce drizzle or hummus for flavor.