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

This pesto flatbread is a chic twist on pizza, loaded with fresh vegetables and creamy mozzarella. The combination of tender baby broccoli, sweet sun-dried tomatoes and savory pesto creates a flavor that’s anything but ordinary. It’s a quick and satisfying meal that feels special enough for a weekend treat but simple enough for a busy weeknight.

The flatbread bakes up crispy on the edges and soft in the center, with melted cheese and vibrant toppings. Serve it as a main dish with a side salad or cut into smaller pieces for a crowd-pleasing appetizer. Either way, this recipe is sure to become a favorite.

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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

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 450°F. Wash and dry all produce. Trim the bottom inch from the baby broccoli and chop 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, about 5-7 minutes. Season with salt and pepper. Stir in the minced garlic and cook until fragrant, about 30 seconds. Remove from heat.
3. Thinly slice the 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 the flatbreads until the cheese is melted and starting to brown, about 5-7 minutes.
6. Cut the baked flatbreads into slices and serve warm.

Recipe Tips

FAQ

Can I use a different type of flatbread?

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

How do I store leftovers?

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

Can I make this recipe vegan?

Absolutely! Use a dairy-free pesto and vegan mozzarella or omit the cheese altogether. The vegetables and pesto are flavorful enough on their own.