Summer Veggie Flatbread Pesto (Printable Version)
# What You Need:
→ Flatbread
01 -
4 pieces of flatbread
→ Vegetables
02 -
1 cup cherry tomatoes, halved
03 -
1 zucchini, thinly sliced
04 -
1 bell pepper, sliced
05 -
1 cup fresh spinach
→ Cheese
06 -
8 oz fresh mozzarella, sliced
→ Sauce
07 -
1/2 cup pesto (store-bought or homemade)
# Steps to Follow:
01 -
Preheat the oven to 400°F (200°C).
02 -
Place the flatbreads on a baking sheet.
03 -
Spread a layer of pesto evenly over each flatbread.
04 -
Arrange the sliced mozzarella on top of the pesto.
05 -
Add the cherry tomatoes, zucchini, bell pepper, and spinach evenly across the flatbreads.
06 -
Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly.
07 -
Remove from the oven, slice, and serve warm.
# Additional Notes:
01 -
For a bit of heat, add red pepper flakes on top before baking.
02 -
Pair with a crisp white wine like Sauvignon Blanc for a refreshing combination.