Pesto Vegetable Flatbread

Ingredients

• 2 large flatbreads
• 80 g basil pesto
• 1 small zucchini, shaved into ribbons
• 180 g cherry tomatoes, halved
• 150 g mozzarella, torn
• 1 tbsp olive oil
• 1 tbsp pumpkin seeds
• 1 handful arugula

Step-by-Step Instructions

1. 1

   Heat the oven to 220°C with a baking tray inside.

2. 2

   Toss zucchini and tomatoes with olive oil. Spread pesto thinly over the flatbreads.

3. 3

   Arrange vegetables and mozzarella on top without overloading the centers.

4. 4

   Transfer to the hot tray and bake for 8 to 10 minutes until the edges are crisp and cheese bubbles.

5. 5

   Top with arugula and pumpkin seeds after baking, then slice.