Pesto Veggie Flatbread
Recipe by Kelsey Russell-Murray
Ingredients
12
Cook Time
20m
Prep Time
5m
Ingredients
Serves 04
Flatbreads provide endless options for flavour combinations, are relatively low prep, quick to pull together even on a busy weeknight and are generally well loved by everyone! This Mediterranean-inspired vegetarian flatbread gets an extra boost of nutrition from the arugula which is high in calcium, folate and Vitamin C, a powerful antioxidant that supports immune health and promotes healthy skin. Top this flatbread with the fibre rich veggies listed, or feel free to substitute with what you have in your fridge. Enjoy this customizable and versatile vegetarian treat!
Instructions
1
Preheat oven to 425-degrees F. Arrange whole cherry tomatoes, thinly sliced zucchini and bell peppers on a baking sheet and coat evenly with oil, basil, salt and pepper. Roast in the oven for 6-8 minutes, stirring once.
2
Top whole wheat pizza crusts with pesto, roasted veggies and shredded mozzarella. Use a fork to press down gently and burst tomatoes. Lastly, top with crumbled feta. Bake in the oven for 8 minutes, until cheese is melted and crust is golden brown.
3
Remove flatbread from oven and top with fresh arugula. Optional: drizzle with thinned pesto aioli (1 tbsp pesto, 1 tbsp mayo, 1 tbsp water) and crushed red pepper flakes. Slice and enjoy!
4
Substitutions: Substitute plant based cheese shreds and omit feta cheese if vegan. Substitute gluten free pizza crusts if gluten-free.
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