Spring Veggie Flatbread

🥘 Ingredients

• lemon
  2 unit
• mozzarella cheese
  1 c
• olive oil
  2 tbsp
• parsley
  2 bunch
• pepper
• pesto
  2 jar
• pizza dough
  2 unit
• salt
• squash
  2 unit
• zucchini
  2 unit

🍳 Cookware

• baking sheet
• fork
• zester
• medium pan

1. 

   1

   Preheat oven to 425 degrees. Take 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!

   pizza dough: 2 unit, salt
2. 

   2

   Meanwhile, halve both zucchini and squash lenghtwise, then slice into 1/4-inch half moons. Coarsely chop parsley leaves. Zest and halve lemon with a zester .

   zucchini: 2 unit, squash: 2 unit, parsley: 2 bunch, lemon: 2 unit
3. 3

   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.

   olive oil: 2 tbsp, pepper
4. 

   4

   When crust is barely golden brown, remove from the oven and spread with 1/4 cup pesto . Then, top with mozzarella cheese , 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.

   pesto: 2 jar, mozzarella cheese: 1 c
5. 5

   Sprinkle flatbread with parsley. Slice into rectangles and dig in!