HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPesto Flatbread (AKA Posh Pizza)
Pesto Flatbread (AKA Posh Pizza)

Pesto Flatbread (AKA Posh Pizza)

with Zucchini, Baby Broccoli, and Sun-Dried Tomatoes

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This recipe is dedicated to Posh Spice of the Spice Girls, because like Mrs. Beckham, it’s a sleek, stylish, and sophisticated underdog. With a fab flatbread as the base and fashionable toppings like sun-dried tomatoes, baby broccoli, and fresh mozzarella, we can safely say that this dish is no wannabe but in fact a truly delicious way to spice up your life.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

6 ounce

Baby Broccoli

1 unit


2 clove


4 ounce

Fresh Mozzarella


1.5 ounce

Sun-Dried Tomatoes

2 unit



2 ounce



Not included in your delivery

3 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat38 g
Saturated Fat10 g
Carbohydrate77 g
Sugar15 g
Dietary Fiber9 g
Protein32 g
Cholesterol40 mg
Sodium1220 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Trim and discard bottom inch from baby broccoli, then chop stalks and florets into bite-size pieces. Halve zucchini lengthwise, then slice into thin half-moons. Mince garlic.


Heat a large drizzle of olive oil in a large pan over medium-high heat. Add zucchini and baby broccoli. Cook, tossing, until tender and starting to brown, 5-7 minutes. Season with salt and pepper. Toss in garlic and cook until fragrant, about 30 seconds.


Thinly slice mozzarella or tear it into small pieces with your hands. Finely chop sun-dried tomatoes.


Place flatbreads on a lightly oiled baking sheet. Spread pesto over top of each. Scatter mozzarella, baby broccoli, zucchini, and sun-dried tomatoes in an even layer on top.


Bake flatbreads in oven until cheese is melted and crust is starting to brown, 5-7 minutes.


Cut baked flatbreads into slices and serve.