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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!
Servings 6 servings (2 medium flatbreads)
- 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
- 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
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.
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!
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