Spring Veggie Flatbread
with Basil Pesto & Lemon
Lemon, squash, and basil pesto are a flavor combination we just couldn't keep to ourselves. Crispy flatbread and gooey mozzarella don't hurt the equation, either! A sprinkle of floral lemon zest on top wakes up the palate and reminds us that Spring is finally here!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Pizza Dough
(Contains Wheat)
1 unit
Zucchini
1 unit
Lemon
1 jar
Pesto
(Contains Milk)
1 unit
Yellow Squash
½ cup
Mozzarella Cheese
(Contains Milk)
1 bunch
Parsley
Not included in your delivery
1 tablespoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Preheat oven to 425 degrees. Take the pizza dough out of the fridge and allow to come to room temperature. Liberally grease a foil-lined baking sheet. Stretch out the dough on the baking sheet with your hands, working from the center towards the outer edges, until you have formed a rough 1/4-inch thick rectangle. Poke the dough with a fork and season with salt. Bake for about 15 minutes, until dough is barely golden brown. HINT: Use a rolling pin or wine bottle on a lightly floured surface to help you roll out the dough!
Meanwhile, halve both the zucchini and squash lenghtwise, then slice into 1/4-inch half moons. Coarsely chop parlsey leaves. Zest and halve the lemon.
In a medium pan, heat 1/2 teaspoon olive oil over medium heat. Add the squash, zucchini and a squeeze of lemon and cook, tossing, for about 4-5 minutes, until softened. Season with salt and pepper and set aside.
When crust is barely golden brown, remove from the oven and spread with 1/4 cup pesto. Then, top with mozzarella, squash and zucchini, and a sprinkle of lemon zest, salt and pepper. Drizzle flatbread with 1/2 tablespoon olive oil and transfer to the oven to bake for another 7-10 minutes, until bubbly.
Sprinkle flatbread with parsley. Slice into rectangles and dig in!