Pesto Flatbread (aka Posh Pizza)
with Zucchini, Baby Broccoli, and Sun-Dried Tomato
- Milk
- Wheat
- Sesame
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.
Ingredients
1 unit
Zucchini
6 ounce
Baby Broccoli
2 clove
Garlic
2 ounce
Pesto
(Contains: Milk)
4 ounce
Fresh Mozzarella
(Contains: Milk)
2 unit
Flatbreads
(Contains: Wheat, Sesame)
1.5 ounce
Sun-Dried Tomatoes
Not included in your delivery
unit
Salt
unit
Pepper
1 tablespoon
Olive Oil
Nutrition Values
Utensils
Cooking Steps
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.
