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Pesto Flatbread (aka Posh Pizza)

Pesto Flatbread (aka Posh Pizza)

with Zucchini, Baby Broccoli, and Sun-Dried Tomato

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Whoever said pizza can’t be healthy has obviously never tried this pesto flatbread. It’s topped with zucchini and baby broccoli for extra greens, sun-dried tomatoes for a hint of sweetness, and mozzarella for that irresistibly creamy bite.

Tags:Veggie
Allergens:MilkWheat

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Zucchini

6 ounce

Baby Broccoli

2 clove

Garlic

2 ounce

Pesto

(ContainsMilk)

4 ounce

Fresh Mozzarella

(ContainsMilk)

2 unit

Flatbreads

(ContainsWheat)

1.5 ounce

Sun-Dried Tomatoes

Not included in your delivery

unit

Salt

unit

Pepper

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat37 g
Saturated Fat11 g
Carbohydrate65 g
Sugar14 g
Dietary Fiber7 g
Protein29 g
Cholesterol40 mg
Sodium1194 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.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat oven to 450 degrees. Trim and discard bottom inch of baby broccoli. Chop into bite-sized pieces. Halve zucchini lengthwise, then slice into thin half-moons. Mince garlic.

2

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

3

Thinly slice or tear mozzarella into small pieces. Finely chop sun-dried tomatoes.

4

Place flatbread on a lightly oiled baking sheet. Spread each flatbread with pesto. Top with mozzarella, baby broccoli, zucchini, and sun-dried tomatoes.

5

Bake flatbread until cheese is melted and starting to brown, about 5-7 minutes.

6

Remove flatbread from oven and cut into slices.