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Fall Harvest Recipe: Grilled Flatbread with Basil Puree and Garden Vegetables

White House Executive Chef Cris Comerford and her team joined the First Lady, students from around the country, and some special guest helpers yesterday for the First Lady’s final Fall White House Kitchen Garden Harvest. Together they prepared Grilled Flatbread with Basil Puree and Garden Vegetables using ingredients grown in the White House Kitchen Garden and picked fresh that day. Yum!

This healthy spin on pizza uses grilled and raw vegetables as toppings. Combine that with some parmesan cheese and a pesto-like spread and you have a meal both kids and adults will love!

Grilled Flatbread
Vegetables harvested from the White House Kitchen Garden were used to make this Grilled Flatbread with Basil Puree and Garden Vegetables.

Check out the recipe below and try it out at home using ingredients that are local to your area. The recipe can be modified based on what is growing near you!

Grilled Flatbread with Basil Puree and Garden Vegetables

Serves 4


For the flatbread:

  • 12 inch pizza dough,  can use freezer dough
  • 2 Tbsp olive oil

For the grilled vegetable topping:

  • 1 eggplant, cut into coins, ½ inch thick
  • 1 sweet potato, peeled, sliced thinly
  • 1 red bell pepper, sliced, ¼ inch thick
  • 2 butternut squash, peeled, sliced thinly
  • 2 Tbsp olive oil
  • Salt and pepper

For the puree:

  • 1 cup packed basil
  • 2 cloves garlic
  • ½ cup olive oil

For the chopped salad:

  • 2 cups of your favorite chopped vegetables, such as lettuce, tomatoes, and cucumbers
  • ½ cup olive oil


  • Fresh basil, for garnish
  • 2 Tbsp grated parmesan cheese, plus additional for garnish


Toss the sliced vegetables (eggplant, sweet potato, red bell pepper, and butternut squash) in olive oil and season with salt and pepper to taste. Grill until softened but still a bit crunchy. Set aside.

Make basil puree by blending fresh basil leaves and garlic in a food processor or blender. Slowly add the olive oil and blend until smooth. Set aside.

Flatten the pizza dough until about 1/8 inch thick. Brush with olive oil. Season with salt and pepper. Grill on both sides, about 2 minutes per side. Remove from the grill and top with basil puree, 2 tablespoons parmesan cheese and grilled veggies. Place back on the grill top and close the grill for a few minutes until the cheese melts. Remove from grill and top with the chopped salad. Garnish with fresh parmesan and basil. Slice into 8 serving pieces. Serve immediately.