Pesto & Roasted Veggie Flatbread
INGREDIENTS
2 store-bought flatbreads or naan
3 tbsp pesto
1 zucchini, thinly sliced
1 red onion, sliced
1 cup cherry tomatoes, halved
1 cup shredded mozzarella
PREPARATION
Preheat oven to 425°F (220°C).
Spread pesto over flatbreads.
Arrange zucchini, onion, and tomatoes on top.
Sprinkle with mozzarella.
Bake for 8–10 minutes until cheese melts and edges are golden.