Zucchini Mozzarella Heirloom Tomato Pesto Flatbread

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Tender zucchini, flavorful pesto, and juicy summer heirloom tomatoes make for the perfect summer-style pesto flatbread!

Prep Time 20

Cook Time 15

Rising Time 1

Total Time 1 35

Servings servings (2 medium flatbreads)

Calories 406kcal

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!