See what I did there? I sure hope so.

Anyway, I was first inspired to make this flatbread when I spotted purple bell peppers at Whole Foods. Having never seen them before, I wanted to incorporate them into a meal that would showcase their lovely purple hue. Given my track record, are you really surprised that doing so resulted in yet another flatbread?

Once I realized how many tasty veggies happen to be purple (handpicked eggplant from Linvilla Orchards, baby beets, and red onion, to be exact), I decided to throw them onto the flatbread as well. Add some baby kale “marinara,” melt-in-your-mouth cheeses, and garden herbs into the mix, and BAM! You’ve got yourself a delicious, rustic flatbread perfect for the months nearing the end of summer and the beginning of fall.

Disclaimer: purple peppers, the sole inspiration for my perfectly purple meal, turn a translucent, off-white color once sautéed. Oh, the irony.


What you’ll need:

  • 1 cup warm water
  • 1 package Fleschmann’s Pizza Crust Yeast
  • 3 cups all-purpose flour
  • 1 tbsp. sugar
  • 1 tbsp. salt
  • 2 tbsp. grape seed oil

What you’ll do:

  • Combine warm water and yeast in a small bowl; stir and allow to sit for 5 minutes
  • In a large bowl, combine 2 1/2 cups flour, sugar, and salt; mix together with a whisk
  • Add yeast mixture and grape seed oil to the large bowl; mix with a hand mixer until the dough forms
  • On a well-floured surface, knead the dough for about 5 minutes, adding the remaining 1/2 cup flour as needed
  • Form the dough into the shape of a disk


What you’ll need:

  • 1 cup of raw baby kale, packed
  • 1/4 cup olive oil
  • 2 cloves fresh garlic
  • 1 tbsp. fresh lemon juice
  • Cracked black pepper and Himalayan salt to taste

What you’ll do:

  • Combine all ingredients in a food processor
  • Blend until smooth


What you’ll need:

  • 3 baby beets, peeled and sliced
  • 1/2 cup balsamic vinegar
  • 1/2 an eggplant, sliced
  • 1/2 cup EVOO
  • Cracked black pepper and Himalayan salt
  • 1 purple bell pepper, sliced
  • 1/4 a red onion, sliced
  • 2 tbsp. grape seed oil

What you’ll do:

  • Preheat the oven to 325°F
  • Place the beets and balsamic vinegar in a small bowl and allow to soak for about 20 minutes
  • Place the eggplant slices onto a baking sheet, brush their tops with olive oil, and add salt and pepper as desired; bake in the oven for 10 minutes
  • When 10 minutes elapses, remove the baking sheet from the oven, turn the eggplant slices onto their other sides, and brush their tops with additional olive oil; add the slices of beets to the baking sheet, add salt and pepper to both the eggplant and beets as desired, and bake in the oven for an additional 15 minutes
  • Meanwhile, sauté the peppers and onions in the grape seed oil until soft


What you’ll need:

  • Dough
  • Baby kale “marinara”
  • 1 cup mozzarella, shredded
  • Prepped veggies
  • 5 oz. log of goat cheese
  • 2 tbsp. fresh parsley, chopped
  • 2 tbsp. fresh oregano, chopped

What you’ll do:

  • Turn the oven up to 425ºF
  • Spread the dough onto a greased baking sheet, and then, spread the baby kale “marinara” onto the dough
  • Next, sprinkle the mozzarella over the “marinara,” arrange the veggies pictured, and crumble the goat cheese on top of the other ingredients
  • Bake in the oven for approximately 12 minutes, or until the edges are golden brown
  • Lastly, sprinkle the fresh herbs over the flatbread, cut into slices, and enjoy!