Grilled Flatbread with Basil Puree and Garden Vegetables
Baked flat bread
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At the 2016 Fall White House Kitchen Garden Harvest, First Lady Michelle Obama and students from across the country prepared this fresh, healthy flatbread using ingredients straight from the White House garden. With eggplant, sweet potato, red bell pepper, and butternut squash, this flatbread is a colorful celebration of the best of fall's harvest.


    • 12-inch pizza dough, can use freezer dough
    • 2 tablespoons olive oil
    • 1 eggplant, cut into coins, ½ inch thick
    • 1 sweet potato, peeled, sliced thinly
    • 1 red bell pepper, sliced, ¼ inch thick
    • 2 butternut squash, peeled, sliced thinly
  • Puree

    • 1 cup packed basil
    • 2 cloves garlic
    • ½ cup olive oil
  • Chopped salad

    • 2 cups of your favorite chopped vegetables, such as lettuce, tomatoes, and cucumbers
    • ½ cup olive oil
  • Optional garnish

    • Fresh basil
    • 2 tablespoons grated parmesan cheese


Toss the sliced vegetables (eggplant, sweet potato, red bell pepper, and butternut squash) in olive oil and season with salt and pepper to taste. Grill until softened but still a bit crunchy. Set aside.

Make basil puree by blending fresh basil leaves and garlic in a food processor or blender. Slowly add the olive oil and blend until smooth. Set aside.

Flatten the pizza dough until about 1/8 inch thick. Brush with olive oil. Season with salt and pepper. Grill on both sides, about 2 minutes per side. Remove from the grill and top with basil puree, 2 tablespoons parmesan cheese and grilled veggies. Place back on the grill top and close the grill for a few minutes until the cheese melts. Remove from grill and top with the chopped salad. Garnish with fresh parmesan and basil. Slice into 8 serving pieces. Serve immediately.

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