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

  1. Preheat oven to 425°F (220°C).

  2. Spread pesto over flatbreads.

  3. Arrange zucchini, onion, and tomatoes on top.

  4. Sprinkle with mozzarella.

  5. Bake for 8–10 minutes until cheese melts and edges are golden.