Pesto Flatbread with Zucchini, Baby Broccoli and Sun-Dried Tomatoes

This flatbread is a stylish underdog that deserves the spotlight. With a crispy base, vibrant pesto and a medley of fresh toppings like zucchini, baby broccoli and sun-dried tomatoes, it’s a sophisticated twist on pizza that comes together in no time.

Perfect for a weeknight dinner or a casual gathering, this recipe proves that simple ingredients can create something truly special. The combination of creamy mozzarella, savory pesto and tender-crisp vegetables will have everyone coming back for more.

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Ingredients

6 ounce Baby BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

2 ounce PestoView ingredient guideLike ingredientDislike ingredient

3 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Wash and dry all produce. Trim the bottom inch from the baby broccoli, then chop into bite-size 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 medium-high heat. Add the zucchini and baby broccoli. Cook, tossing occasionally, until 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.
3. Thinly slice the mozzarella or tear it into small pieces. Finely chop the sun-dried tomatoes.
4. Lightly oil a baking sheet and place the flatbreads on it. Spread pesto evenly over each flatbread. Scatter the mozzarella, cooked vegetables and sun-dried tomatoes on top.
5. Bake until the cheese is melted and the crust is lightly browned, 5-7 minutes.
6. Cut into slices and serve warm.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute fresh mozzarella with shredded mozzarella, provolone or even goat cheese for a different flavor.

Can I make this flatbread gluten-free?

Absolutely! Use gluten-free flatbreads or pizza crusts to make this recipe gluten-free.

How do I store leftovers?

Store any leftover flatbread in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven to restore crispness.