Spring Veggie Flatbread with Pesto
A colorful and vibrant flatbread topped with fresh veggies and pesto, perfect for quick meals or special occasions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- Flatbread (store-bought or homemade)
- Pesto (homemade or jarred)
- Cherry tomatoes, halved
- Zucchini, sliced thin
- Bell peppers, any color you like, diced
- Cheese (mozzarella, goat, or parmesan work well)
- Olive oil
- Salt and pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Spread pesto over the flatbread evenly.
- Top with sliced cherry tomatoes, zucchini, and bell peppers.
- Sprinkle cheese on top, plus some salt and pepper for flavor.
- Drizzle with olive oil.
- Bake for 10-15 minutes, or until golden and crispy.
- Slice and serve warm.
Notes
Use fresh veggies for the best flavor and adjust baking time based on your oven. Avoid overloading on toppings to prevent sogginess.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
Find it online: https://www.spiritsdrink.com/spring-veggie-flatbread-with-pesto/