Pesto Flatbread with Zucchini, Baby Broccoli &Amp; Sun-Dried Tomatoes

This pesto flatbread is a vibrant, veggie-packed twist on pizza that comes together in no time. With tender zucchini, crisp baby broccoli and sweet sun-dried tomatoes, every bite is loaded with flavor and color. The creamy mozzarella melts beautifully over a generous spread of pesto, creating a satisfying meal that feels indulgent but is packed with greens.

Perfect for a quick weeknight dinner or a fun lunch, this recipe is as versatile as it is delicious. Feel free to swap in your favorite vegetables or add a sprinkle of red pepper flakes for heat. Serve it hot from the oven and watch it disappear!

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

6 ounce Baby BroccoliView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 ounce PestoView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F. Wash and dry all produce. Trim and discard the bottom inch of the baby broccoli, then chop into bite-sized pieces. Halve the zucchini lengthwise and slice into thin half-moons. Mince the garlic.
2. Heat a drizzle of olive oil in a large pan over high heat. Add the zucchini and baby broccoli. Cook until crisp-tender and starting to brown, about 5-7 minutes. Season with salt and pepper. Add the minced garlic and cook until fragrant, about 30 seconds. Remove from heat.
3. Thinly slice or tear the fresh mozzarella into small pieces. Finely chop the sun-dried tomatoes.
4. Lightly oil a baking sheet. Place the flatbreads on the sheet. Spread each flatbread evenly with pesto. Top with the mozzarella, cooked vegetables and chopped sun-dried tomatoes.
5. Bake until the cheese is melted and starting to brown, about 5-7 minutes.
6. Remove from the oven and cut into slices. Serve warm.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, any flatbread or pre-made pizza crust will work. Adjust baking time as needed.

Can I substitute the vegetables?

Absolutely. Try bell peppers, mushrooms or spinach. Just sauté until tender before topping.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5 minutes.