'Future Farmers' Flatbread

Chef Brian Piasecki, Chef de Cuisine at Walt Disney World Resort's California Grill, created this easy and fun recipe for Veggie U, because "Afterall, we are in the kid business, too!"

Future Farmer Flatbread

'Future Farmers' Flatbread

Yield: 4 Flatbreads


4 Flatbreads, pitas or Boboli shells

1/4 C olive oil

2 C Provolone cheese, shredded

1/2 C spring onion, chopped fine

8 baby carrots, lightly roasted, sliced

3/4 C heirloom cherry tomatoes, cut in half

1 1/2 C baby spinach, finely chopped

1/4 C basil

Pinch Kosher Salt


Begin by getting a kid friendly flatbread dough - you can make your own, or use a premade shell, flour tortilla, pita bread, or even a par cooked pizza crust.

Let kids brush the shells with the olive oil, then divide the cheese equally between the four shells and evenly sprinkle.

Now divide the onions, baby carrots, tomatoes, and root spinach amongst the flatbreads in a decorative pattern.

Adults, slide the flatbreads very carefully into a 350 degree oven, or even place onto the grill if you are having a cookout, and cook until the dough is crispy and the cheese is melted and bubbly.

Remove from the oven or grill, top with the tiny basil and a sprinkle of the kosher salt. Enjoy!

Nutrition: Varies based on dough used