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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
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.
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.
Thinly slice or tear mozzarella into small pieces. Finely chop sun-dried tomatoes.
Place flatbread on a lightly oiled baking sheet. Spread each flatbread with pesto. Top with mozzarella, baby broccoli, zucchini, and sun-dried tomatoes.
Bake flatbread until cheese is melted and starting to brown, about 5-7 minutes.
Remove flatbread from oven and cut into slices.