Pesto Pizza
Flatbread topped with pesto, cheese, and vegetables, baked until crispy. Choose from swappable vegetable and cheese options for endless variation.
Ingredients
Method
Preheat oven to 450°F. Pat pizza dough dry and place on a lightly oiled baking sheet, stretching gently to a 12-inch round or rectangle.
Spread pesto evenly across the dough, leaving a 1/2-inch border for the crust.
Sprinkle shredded mozzarella over the pesto, distributing evenly.
Arrange zucchini slices, red onion, and cherry tomatoes over the cheese in a single layer.
Drizzle lightly with olive oil and season with salt and black pepper.
Bake for 12–15 minutes until the crust is golden and the cheese is melted and slightly bubbling.
Remove from oven and top with grated parmesan and torn basil leaves if desired. Let rest 2 minutes before slicing and serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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