---
title: Spring Veggie Flatbread
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/spring-veggie-flatbread-551c40be6ced6e34518b4569
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: medium
allergens:
  - Wheat
  - Milk
tags:
  - Veggie
rating: 4.0
rating_count: 927
source_chef: Recipe Development Team
nutrition:
  calories: 671
  protein: 24
  fat: 32
  carbohydrates: 81
  fiber: 8
image: "https://images.recipes.furrysalamander.com/Flatbread%20Recipes/Veggie/spring-veggie-flatbread.avif"
---

Preheat oven to 425 degrees. Take @pizza dough{2%unit} 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 @zucchini{2%unit} and @squash{2%unit} lenghtwise, then slice into 1/4-inch half moons. Coarsely chop @parsley{2%bunch} leaves. Zest and halve @lemon{2%unit} with a #zester{}.

In a #medium pan{}, heat 1/2 teaspoon @olive oil{2%tbsp} 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{2%jar}. Then, top with @mozzarella cheese{1%cup}, 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!