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Italian Recipes
Spring Veggie Flatbread

Spring Veggie Flatbread

with Basil Pesto & Lemon

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Rated 3.2 / 4out of 1020 ratings
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Lemon, squash, and basil pesto are a flavor combination we just couldn't keep to ourselves. Crispy flatbread and gooey mozzarella don't hurt the equation, either! A sprinkle of floral lemon zest on top wakes up the palate and reminds us that Spring is finally here!


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

Preparation Time40 minutes
Cooking difficultyLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Pizza Dough

(ContainsWheat, Soy)

1 unit


1 unit


1 jar



1 unit

Yellow Squash

½ cup

Shredded Mozzarella Cheese


1 bunch


Not included in your delivery

1 tablespoon

Olive Oil





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2807.464 kJ
Calories671 kcal
Fat32 g
Carbohydrate81 g
Dietary Fiber8 g
Protein24 g
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
Baking Sheet
Instructionsarrow up iconarrow up icon
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Stretch out the dough
Stretch out the dough

Preheat oven to 425 degrees. Take the pizza dough out of the fridge and allow to come to room temperature. Liberally grease a foil-lined baking sheet. Stretch out the dough on the baking sheet with your hands, working from the center towards the outer edges, until you have formed a rough 1/4-inch thick rectangle. Poke the dough with a fork and season with salt. Bake for about 15 minutes, until dough is barely golden brown. HINT: Use a rolling pin or wine bottle on a lightly floured surface to help you roll out the dough!

Cut the vegetables
Cut the vegetables

Meanwhile, halve both the zucchini and squash lenghtwise, then slice into 1/4-inch half moons. Coarsely chop parlsey leaves. Zest and halve the lemon.


In a medium pan, heat 1/2 teaspoon olive oil over medium heat. Add the squash, zucchini and a squeeze of lemon and cook, tossing, for about 4-5 minutes, until softened. Season with salt and pepper and set aside.

Top flatbread with veggies
Top flatbread with veggies

When crust is barely golden brown, remove from the oven and spread with 1/4 cup pesto. Then, top with mozzarella, squash and zucchini, and a sprinkle of lemon zest, salt and pepper. Drizzle flatbread with 1/2 tablespoon olive oil and transfer to the oven to bake for another 7-10 minutes, until bubbly.


Sprinkle flatbread with parsley. Slice into rectangles and dig in!