by This super simple, healthy and delicious tomato and arugula vegan pizza with balsamic glaze is bursting with flavor, and will sure to be a new staple! Perfect for a quick and easy meal or appetizer!
You guys, this vegan pizza flatbread might be one of my favorite recipes I’ve ever made. I know I say that all the time, but I’m serious.
Now, you might be skeptical of a pizza with quick pickled red onions, but trust me when I say that the combination seriously couldn’t be more delicious.
As a Registered Dietitian who also cares about making healthy food that actually tastes good, there’s something about the combination of the roasted, sweet tomatoes, slightly crunchy pickled red onion, brininess of the olives, and peppery zest of the arugula that makes this vegan flatbread pizza mouthwateringly good.
AND it only takes a few minutes to throw together once the pickled red onions are made, which makes it perfect for when you need a quick and easy main dish recipe or have those unexpected guests coming over.
If you’re looking for more easy vegetable flatbread ideas that use up the balsamic glaze, may I suggest my Strawberry Arugula Flatbread?! Seriously, it couldn’t be easier but feels so fancy to make!
Save this Recipe!
Keep the batch of quick pickled red onions that you make in the fridge for up to 2 weeks, and pair the leftovers with my 30-Minute Sheet Pan Black Bean Sweet Potato Tacos for a mouthwatering, DELISH and easy dinner!
Let’s Make Some Flatbread!
Now, this recipe might look like a lot of work and steps, but I promise you, I’ve streamlined the recipe to make sure it isn’t. Especially if you make the quick-pickled red onions and balsamic glaze ahead of time, which I recommend doing!
With that being said, I’ve also tested this recipe using regular ol’ sliced red onion and store-bought balsamic glaze, and it’s still absolute perfection, so if you’re short on time, make that version!
Vegan Flatbread Pizza with Tomatoes, Olives and Arugula
Ingredients
Balsamic Glaze
- 1/2 cup balsamic vinegar
- 1 tsp maple syrup, or sugar of your choice
To make the flatbread
- 1/4 cup quick-pickled onions
- 1 300g flatbread
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1/2 cup cherry tomatoes
- 1/4 cup kalamata olives, pitted and halved
- 1 large handful arugula
- salt & pepper, to taste
Equipment
- 1 large sheetpan
Instructions
- Make the Quick Pickle Red Onions. Let the onions sit in the brine mixture for at least 30-45 minutes.
Make the Balsamic Glaze
- In a small pot over medium heat, whisk together balsamic vinegar and maple syrup. Once the mixture has started simmering, reduce to low heat.
- Heat the balsamic mixture until it thickens to the point where a spatula can leave a clear path on the bottom of the pan, and the mixture takes a moment to fill back in the space left by the spatula. This should take about 5-10 minutes. Be careful not to over-reduce, as the mixture will continue to thicken as it cools.
Make the Flatbread
- Preheat oven to 425°F.
- Combine the olive oil and minced garlic in a small bowl, then brush on the top of the flatbread.
- Add the cherry tomatoes, kalamata olives, pickled red onion, and salt and pepper to the flatbread. Bake for 5-10 minutes, until bottom is golden brown.
- Add the arugula and drizzle the balsamic glaze to the flatbread and enjoy!
