Pesto Flatbread (aka Posh Pizza)

🥘 Ingredients

• baby broccoli
  12 oz
• flatbreads
  4 unit
• fresh mozzarella
  8 oz
• garlic
  4 clove
• olive oil
  2 tbsp
• pepper
• pesto
  4 oz
• salt
• sun-dried tomatoes
  3 oz
• zucchini
  2 unit

🍳 Cookware

• large pan
• baking sheet

1. 

   1

   Wash and dry all produce. Preheat oven to 450 degrees. Trim and discard bottom inch of baby broccoli . Chop into bite-sized pieces. Halve zucchini lengthwise, then slice into thin half-moons. Mince garlic .

   baby broccoli: 12 oz, zucchini: 2 unit, garlic: 4 clove
2. 

   2

   Heat a large drizzle of olive oil in a large pan over high heat. Add zucchini and baby broccoli. Cook until crisp-tender and starting to brown, about 5-7 minutes ⏱️ 7 minutes . Season with salt and pepper . Add garlic and cook until fragrant, about 30 seconds ⏱️ 30 seconds .

   olive oil: 2 tbsp, salt, pepper
3. 

   3

   Thinly slice or tear fresh mozzarella into small pieces. Finely chop sun-dried tomatoes .

   fresh mozzarella: 8 oz, sun-dried tomatoes: 3 oz
4. 

   4

   Place flatbreads on a lightly oiled baking sheet . Spread each flatbread with pesto . Top with mozzarella, baby broccoli, zucchini, and sun-dried tomatoes.

   flatbreads: 4 unit, pesto: 4 oz
5. 

   5

   Bake flatbread until cheese is melted and starting to brown, about 5-7 minutes ⏱️ 7 minutes .
6. 

   6

   Remove flatbread from oven and cut into slices.