Step 1

Preheat oven to 450 degrees.

Step 2

Spread the bell pepper, onion, and carrots in a single layer on a baking sheet and drizzle (or spray) with the olive oil.

Step 3

Roast the vegetables for 6 minutes.

Step 4

Spread the pesto in a thin layer across the flatbread, then top with roasted vegetables, tomatoes, and oregano.

Step 5

Bake for 10-12 minutes or until the crust is browned.

Step 6

Remove from the oven, drizzle with balsamic glaze, and sprinkle with crushed red pepper and salt to taste.