Summer Veggie Flatbread Pesto

Flatbread topped with summer vegetables, mozzarella, and basil pesto for a quick, vibrant Italian-style meal.

# The Ingredients You'll Need:

01 - 4 pieces of flatbread

02 - 1 cup cherry tomatoes, halved

03 - 1 zucchini, thinly sliced

04 - 1 bell pepper, sliced

05 - 1 cup fresh spinach

06 - 8 oz fresh mozzarella, sliced

07 - 1/2 cup pesto (store-bought or homemade)

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.

01 -

Ready in under half an hour so it will not heat up your kitchen
Customizable with any fresh vegetables you have on hand
Vegetarian and crowd pleasing at picnics or parties
It gets even better with bursts of juicy tomatoes creamy cheese and the fresh snap of pesto

02 -

This dish is packed with vegetables making it naturally high in nutrients and fiber
Mozzarella and pesto bring satisfying protein and healthy fats
Works beautifully as a vegetarian main course or shareable party starter

03 -

Press your cheese and vegetables gently into the pesto to help everything stick while baking
Always use fresh mozzarella if you can since it melts into the most decadent layer
Do not overload your flatbread or the crust can get soggy and the bake will take longer