Published: March 30, 2026
By: Susan Rosser
Pile It On
Flatbread Night is the Best Night
April always feels like a kitchen reset. Suddenly I’m craving something lighter – but not complicated. That’s where a little weekend prep comes in.
On Sunday, I’ll roast a tray (or two) of vegetables – whatever looks good or needs to be used up. Asparagus, carrots, onions… tossed with olive oil, salt, and pepper and roasted until tender and caramelized. They go into the fridge, and just like that, the week feels easier.
A few nights later, those same vegetables turn into dinner with almost no effort. Set out some flatbreads, a few cheeses, maybe some leftover chicken, and suddenly everyone is building their own meal. It’s relaxed, flexible, and feels like more fun than it has any right to be.
Ingredients (Mix and Match)
Base:
- Naan, pita, or flatbreads
Cheeses:
- Mozzarella (shredded or fresh)
- Ricotta
- Goat cheese
- Feta
- Parmesan
Proteins (optional):
- Cooked chicken
- Cooked sausage
- Chickpeas or white beans
- Cooked bacon or pancetta
Roasted Vegetables (prep ahead):
- Asparagus
- Carrots
- Broccoli
- Cherry tomatoes
Fresh Add-Ons:
- Baby spinach or arugula
- Fresh herbs (basil, parsley)
Sauces & Spreads:
- Marinara
- Pesto
- Olive oil + garlic
- Alfredo
- BBQ sauce
Finishing Touches:
- Balsamic glaze
- Hot or regular honey
- Lemon zest
- Red pepper flakes
- Barbecue sauce
Flavor Combos to Try
Spring Garden
ricotta + roasted asparagus + lemon zest + parmesan
Sweet & Savory
feta + roasted carrots + balsamic glaze
BBQ Chicken Flatbread
chicken + BBQ sauce + red onion + mozzarella
Classic Veggie
marinara + mozzarella + zucchini + mushrooms + peppers
Bright & Fresh
pesto + mozzarella + roasted tomatoes + arugula (added after baking)