Pesto Veggie Flatbread Pizza

• 1 flatbread
• 1/2 cup prepared basil pesto
• 1/2 cup shredded mozzarella cheese
• 1/2 cup cherry tomatoes, halved
• 1/2 cup sliced red bell pepper
• 1/4 cup sliced red onion
• 1/4 cup sliced mushrooms
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh basil leaves for garnish

Steps

1. 1 Preheat oven to 425°F.
2. 2 Toss bell pepper, onion, and mushrooms with olive oil and minced garlic; season with salt and pepper. Roast for 10 minutes.
3. 3 Spread pesto evenly over flatbread.
4. 4 Sprinkle mozzarella cheese over the pesto.
5. 5 Arrange roasted vegetables and cherry tomatoes on top of the cheese.
6. 6 Bake in preheated oven until cheese is bubbly and crust is crispy, about 12 minutes.
7. 7 Remove from oven, garnish with fresh basil leaves.
8. 8 Slice and serve immediately.

Equipment

• Baking sheet
• Oven
• Knife and cutting board

Variations

• Add grilled chicken for a protein boost.
• Substitute spinach for some of the other vegetables for a nutrient kick.

Substitutions

• Use sun-dried tomato pesto for a different flavor profile.
• Swap mozzarella for feta cheese for a tangy twist.

Pairings

• Caprese salad
• Mediterranean grain salad
• Garlic knots

Nutrition

Tips

• For extra flavor, lightly toast the flatbread before adding toppings.
• Feel free to swap out veggies based on what's in season or your personal preference.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a preheated 350°F oven for 5-10 minutes.

Freezing: This pizza freezes well. Wrap individual slices tightly with plastic wrap and place in a freezer bag. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Pair with a fresh green salad for a complete meal.
• Serve with a chilled glass of white wine or sparkling water with lemon.

FAQ