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.

Pesto Veggie Flatbread

Name: Pesto Veggie Flatbread
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: Cherry Tomatoes; Zucchini; Yellow Bell Pepper; Basil; Black Pepper; Kosher Salt; Extra-virgin Olive Oil; Whole Wheat Thin Pizza Crusts; Pesto; Mozzarella Cheese; Feta Cheese; Raw Arugula

Recipe by Kelsey Russell-Murray

Ingredients

Time

20m

Serves

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!

Vegetarian

Dinner

Ingredients

1 cup

Cherry Tomatoes

whole

1 med

Zucchini

thinly sliced

1 large

Yellow Bell Pepper

sliced

1/2 Tbsp

Basil

dried

1/4 tsp

Black Pepper

1/4 tsp

Kosher Salt

1 Tbsp

Extra-virgin Olive Oil

Whole Wheat Thin Pizza Crusts

1/2 cup

Pesto

1 cup

Mozzarella Cheese

shredded

1/3 cup

Feta Cheese

1 1/2 cups

Raw Arugula

Instructions

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.

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.

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!

Substitutions: Substitute plant based cheese shreds and omit feta cheese if vegan. Substitute gluten free pizza crusts if gluten-free.