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

This flatbread pizza is a stylish and satisfying twist on traditional pizza. With a crispy flatbread base, vibrant pesto and a medley of fresh vegetables like zucchini, baby broccoli and sun-dried tomatoes, it’s a dish that feels both indulgent and wholesome. Topped with creamy fresh mozzarella, every bite is packed with flavor.

Perfect for a quick weeknight dinner or a fun weekend meal, this recipe comes together in just 30 minutes. The vegetables are sautéed until tender, then piled onto pesto-slathered flatbreads with cheese and baked until bubbly and golden. Serve it sliced for a crowd-pleasing main or appetizer.

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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 Fresh MozzarellaView 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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with a rack in the upper position. Wash and dry all produce. Trim and discard the bottom inch of the baby broccoli, then chop stalks and florets into bite-size pieces. Halve the zucchini lengthwise, then slice into thin half-moons. Mince the garlic.
2. Heat a large 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, 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 the fresh mozzarella or tear it into small pieces. Finely chop the sun-dried tomatoes.
4. Place the flatbreads on a lightly oiled baking sheet. Spread pesto evenly over each flatbread. Scatter the mozzarella, cooked vegetables and sun-dried tomatoes in an even layer on top.
5. Bake until the cheese is melted and the crust is starting to brown, 5-7 minutes.
6. Cut the baked flatbreads 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 gluten-free?

Absolutely! Use gluten-free flatbreads or a gluten-free pizza crust as the base.

How do I store leftovers?

Store leftover slices in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or oven to restore crispiness.