Pesto Veggie Flatbread
Recipe by Kelsey Russell-Murray
Ingredients
12
Time
20m
Serves
4
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!
Dinner
Vegetarian
Ingredients
1 cup
Cherry Tomatoes
1 med
Zucchini
1 large
Yellow Bell Pepper
1/2 Tbsp
Basil
1/4 tsp
Black Pepper
1/4 tsp
Kosher Salt
1 Tbsp
Extra-virgin Olive Oil
2
Whole Wheat Thin Pizza Crusts
1/2 cup
Pesto
1 cup
Mozzarella Cheese
1/3 cup
Feta Cheese
1 1/2 cups
Raw Arugula
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.
More Recipes by Kelsey Russell-Murray
I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.
