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

This flatbread pizza is anything but ordinary. With a crispy base, vibrant pesto and a medley of fresh vegetables-tender zucchini, baby broccoli and tangy sun-dried tomatoes-it’s a sophisticated twist on pizza night. Topped with creamy mozzarella and baked until golden, every bite is packed with flavor.

Ready in just 30 minutes, this recipe is perfect for a quick dinner or a fun appetizer. The combination of pesto and sun-dried tomatoes adds a burst of Mediterranean flair, while the fresh veggies keep it light and satisfying. Serve it as a main dish with a side salad or cut into slices for a crowd-pleasing snack.

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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 the oven to 450°F (230°C) and adjust a rack to the upper position. Wash and dry all produce. Trim the bottom inch from the baby broccoli, then chop the stalks and florets into bite-sized 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, 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 the mozzarella or tear it into small pieces with your hands. 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 the flatbreads until the cheese is melted and the crust is starting to brown, 5-7 minutes.
6. Remove from the oven, cut into slices and serve warm.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, you can use naan, pita bread or pre-made pizza crust. Adjust baking time as needed.

How do I store leftovers?

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

Can I add other toppings?

Absolutely! Try adding sliced olives, artichoke hearts or a sprinkle of red pepper flakes for extra flavor.