Pesto Flatbread (aka Posh Pizza)

🥘 Ingredients

• baby broccoli
  1 c
• flatbreads
  2 pieces
• fresh mozzarella
  4 oz
• garlic
  1 clove
• olive oil
  2 tbsp
• pepper
  1 tsp
• pesto
  2 tbsp
• salt
  1 tsp
• sun-dried tomatoes
  ¼ cup
• zucchini
  1 medium

🍳 Cookware

• large pan
• baking sheet

1. 

   1

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

   baby broccoli: 1 c, zucchini: 1 medium, garlic: 1 clove
2. 

   2

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

   olive oil: 2 tbsp, salt: 1 tsp, pepper: 1 tsp
3. 

   3

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

   fresh mozzarella: 4 oz, sun-dried tomatoes: ¼ cup
4. 

   4

   Lightly oil a baking sheet and place flatbreads on top. Spread each flatbread with pesto . Top with mozzarella, baby broccoli, zucchini, and sun-dried tomatoes.

   flatbreads: 2 pieces, pesto: 2 tbsp
5. 

   5

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

   6

   Remove flatbread from oven and cut into slices.