---
title: Pesto Flatbread (aka Posh Pizza)
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pesto-flatbread-aka-posh-pizza-581c9e26c7262806b474e252
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Milk
  - Wheat
  - Sesame
tags:
  - Veggie
rating: 4.5
rating_count: 4000
source_chef: Recipe Development Team
nutrition:
  calories: 670
  protein: 29
  fat: 37
  saturated fat: 11
  carbohydrates: 65
  sugar: 14
  fiber: 7
  cholesterol: 40
  sodium: 1194
image: "https://images.recipes.furrysalamander.com/Flatbread%20Recipes/Veggie/pesto-flatbread-aka-posh-pizza.avif"
---
Wash and dry all produce. Preheat oven to 450 degrees. Trim and discard bottom inch of @baby broccoli{12%oz}. Chop into bite-sized pieces. Halve @zucchini{2%unit} lengthwise, then slice into thin half-moons. Mince @garlic{4%clove}.

Heat a large drizzle of @olive oil{2%tbsp} in a #large pan{} over high heat. Add zucchini and baby broccoli. Cook until crisp-tender and starting to brown, about 5-7 minutes ~{7%minutes}. Season with @salt{} and @pepper{}. Add garlic and cook until fragrant, about 30 seconds ~{30%seconds}.

Thinly slice or tear @fresh mozzarella{8%oz} into small pieces. Finely chop @sun-dried tomatoes{3%oz}.

Place @flatbreads{4%unit} on a lightly oiled #baking sheet{}. Spread each flatbread with @pesto{4%oz}. Top with mozzarella, baby broccoli, zucchini, and sun-dried tomatoes.

Bake flatbread until cheese is melted and starting to brown, about 5-7 minutes ~{7%minutes}.

Remove flatbread from oven and cut into slices.