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Zucchini Mozzarella Heirloom Tomato Pesto Flatbread

Tender zucchini, flavorful pesto, and juicy summer heirloom tomatoes make for the perfect summer-style pesto flatbread!
Prep Time 20 minutes
Cook Time 15 minutes
Rising Time 1 hour
Total Time 1 hour 35 minutes
Servings 6 servings (2 medium flatbreads)
Calories 406kcal

Ingredients

Flatbread Dough

  • 2 teaspoons active dry yeast
  • 2 teaspoons sugar
  • 3/4 cup warm water (110F)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 cups all-purpose flour

Flatbread Toppings

  • Olive oil and cornmeal for baking
  • 1/3 cup prepared pesto
  • 8 oz fresh mozzarella, thinly sliced
  • 2 medium heirloom tomatoes, cored and thinly sliced
  • 1 medium zucchini, thinly sliced into ribbons
  • Kosher salt and pepper to taste
  • 2 tablespoons minced fresh basil

Instructions

Flatbread Dough

  • In a medium bowl, dissolve yeast and sugar in warm water. Let stand for 10 minutes until foamy. Mix in olive oil until smooth. Add salt and flour, stirring until a soft dough comes together.
  • Place dough in a greased bowl and cover with plastic wrap. Let rise at room temperature 1 hour or until doubled in size.

Flatbread Toppings

  • Grease a pizza stone with olive oil and heat in a 425F oven for 30 minutes. Sprinkle a pizza peel with cornmeal. OR if using a regular baking pan, spray with pan spray and sprinkle with cornmeal.
  • Punch risen dough down and divide in half. Shape dough into 9-inch long flatbreads on prepared pizza peel OR baking pan.
  • Spread pesto over each flatbread crust and top with mozzarella slices, tomatoes, zucchini, and salt and pepper to taste.
  • If using pizza peel, gently slide flatbreads off of peel onto hot pizza stone OR if using pan, simply place in the oven. Bake flatbreads 15-18 minutes until crust is a deep golden brown and cheese is golden browned. Remove stone or pan (if using) from oven and let flatbreads cool 5-10 minutes before topping with basil and slicing into wedges. Serve immediately while hot and enjoy!

Nutrition

Serving: 2slices | Calories: 406kcal | Carbohydrates: 42.3g | Protein: 20.2g | Fat: 19.9g | Saturated Fat: 6.8g | Cholesterol: 24mg | Sodium: 710mg | Potassium: 231mg | Fiber: 3.1g | Sugar: 2.8g | Calcium: 154mg | Iron: 4mg