Spring Veggie Flatbread

🥘 Ingredients

• lemon
  1 unit
• mozzarella cheese
  ½ cup
• parsley
  1 unit
• pepper
  1 tsp
• pesto
  ¼ cup
• pizza dough
  1 unit
• salt
  1 tsp
• squash
  1 unit
• zucchini
  1 unit

🍳 Cookware

• baking sheet
• medium pan

1. 

   1

   Preheat oven to 425 degrees. Take the pizza dough out of the fridge and allow to come to room temperature. Liberally grease a foil-lined baking sheet . Stretch out the dough on the baking sheet with your hands, working from the center towards the outer edges, until you have formed a rough 1/4-inch thick rectangle. Poke the dough with a fork and season with salt. Bake for about ⏱️ 15 minutes , until dough is barely golden brown. HINT: Use a rolling pin or wine bottle on a lightly floured surface to help you roll out the dough!

   pizza dough: 1 unit
2. 

   2

   Meanwhile, halve both the zucchini and squash lengthwise, then slice into 1/4-inch half moons. Coarsely chop parsley . Zest and halve the lemon .

   zucchini: 1 unit, squash: 1 unit, parsley: 1 unit, lemon: 1 unit
3. 3

   In a medium pan , heat 1/2 teaspoon olive oil over medium heat. Add the squash, zucchini and a squeeze of lemon and cook, tossing, for about ⏱️ 5 minutes , until softened. Season with salt and pepper and set aside.

   salt: 1 tsp, pepper: 1 tsp
4. 

   4

   When crust is barely golden brown, remove from the oven and spread with 1/4 cup pesto . Then, top with mozzarella cheese , squash and zucchini, and a sprinkle of lemon zest, salt and pepper. Drizzle flatbread with 1/2 tablespoon olive oil and transfer to the oven to bake for another ⏱️ 10 minutes , until bubbly.

   pesto: ¼ cup, mozzarella cheese: ½ cup
5. 5

   Sprinkle flatbread with parsley. Slice into rectangles and dig in!