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American Recipes

Pesto Flatbread (aka Posh Pizza)

Pesto Flatbread (aka Posh Pizza)

Pesto Flatbread (aka Posh Pizza)

with Zucchini, Baby Broccoli, and Sun-Dried Tomato

Recipe Development TeamPublished on November 04, 2016

4.4

(4K)

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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:

Milk

•Wheat

•Sesame

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

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

/ per serving

Calories670 kcal

Energy (kJ)2803 kJ

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

•Large Pan

•Baking Sheet

Instructions

Preheat and prep

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.

Cook veggies

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.

Prep remaining ingredients

3

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

Assemble flatbread

4

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

5

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

Finish and serve

6

Remove flatbread from oven and cut into slices.

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