Name: Pesto Vegetable Flatbread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 2 store-bought flatbreads or naan breads (about 8 inches each); 1/2 cup homemade or store-bought basil pesto; 1 cup shredded mozzarella cheese; 1 small zucchini, thinly sliced; 1 small yellow bell pepper, thinly sliced; 1/2 small red onion, thinly sliced; 1 cup cherry tomatoes, halved; 1/4 cup crumbled feta cheese; 2 tablespoons pine nuts; 2 tablespoons olive oil, divided; 1/4 cup fresh basil leaves, torn; 1 tablespoon balsamic glaze (optional)

Instructions

Preheat the oven

Preheat your oven to 425°F (220°C). If you have a pizza stone, place it in the oven while preheating.
Prepare the flatbreads

Brush each flatbread with 1/2 tablespoon of olive oil. Spread the pesto evenly over each flatbread, leaving a small border around the edges for the crust.
Add cheese and vegetables

Sprinkle the mozzarella cheese over the pesto. Arrange the zucchini slices, bell pepper strips, red onion slices, and halved cherry tomatoes on top of the cheese. Drizzle the remaining tablespoon of olive oil over the vegetables.
Add toppings

Sprinkle the crumbled feta cheese and pine nuts over the vegetables. Season with a pinch of salt and freshly ground black pepper.
Bake the flatbreads

Place the flatbreads directly on the oven rack or on a preheated pizza stone. Bake for 15-18 minutes, or until the edges are golden brown and crispy and the cheese is melted and bubbly.
Finish and serve

Remove the flatbreads from the oven and immediately scatter the fresh basil leaves on top. If using, drizzle with balsamic glaze. Let rest for 2 minutes, then slice and serve warm.

Pesto Vegetable Flatbread

Ingredients

Instructions

Nutritional Information