Zesty Veggie Flatbread
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Zesty Veggie Flatbread
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| Servings |
| 2servings |
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Ingredients
- 2servings Homemade Pesto
- 1/4cup roasted red peppers
- 1/2cup cherry tomatoeshalved
- 1/4cup red onionchopped
- 1/2cup Asparagus spearssliced on bias (about 4 spears)
- 1/2cup carrotssliced in rounds
- 1/4cup mozzarella cheeseshredded, low sodium
- 1 homemade or store bought flatbread
- 2 Tablespoons fresh basilfor garnish
Instructions
- Preheat oven to 425 degrees and rinse all fresh vegetables under cool running water before preparing.
- Prepare pesto according to recipe directions https://dinnertonight.tamu.edu/recipe/pesto/.
- Prepare all toppings – roasted red peppers, cherry tomatoes, red onion, asparagus, carrots, mozzarella cheese and garnish
- Lay flatbread on non stick baking sheet. Spread made pesto on flatbread leaving about ½ inch along the edge.
- Layer the vegetable toppings on top of pesto on flatbread. Sprinkle half of mozzarella and save the rest for topping after baking.
- Bake in the oven for 20 minutes until edges are brown and crispy and vegetables are softened but still have a little firmness to them.
- Remove flatbread from the oven and sprinkle the remaining mozzarella cheese and basil leaves for garnish. Enjoy!
Recipe Notes
