Basil Pesto Veggie Flatbread

In recent years, flatbreads have surged in popularity, becoming a staple in modern cuisine across various cultures. Their versatility makes them the perfect canvas for a multitude of toppings, from savory to sweet, and everything in between. Whether served as an appetizer, a light lunch, or a satisfying dinner, flatbreads can cater to a wide array of taste preferences and dietary needs. The Basil Pesto Veggie Flatbread is a shining example of this versatility, marrying fresh ingredients with homemade basil pesto to create a nutritious and flavorful meal.

Discover the deliciousness of Basil Pesto Veggie Flatbread, a vibrant and nutritious dish perfect for any occasion. Featuring homemade basil pesto and a colorful array of fresh vegetables, this recipe caters to various dietary preferences, including vegan and gluten-free options. Whether served as an appetizer or a main course, this flatbread is both visually stunning and packed with flavor. Unleash your creativity in the kitchen and enjoy a meal that's as healthy as it is satisfying.

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Ingredients

1 cup fresh basil leaves, packed

1/4 cup pine nuts (or walnuts for a twist)

2 cloves garlic, minced

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

1/2 cup extra-virgin olive oil

Salt and pepper, to taste

2 large flatbreads (store-bought or homemade)

1 cup cherry tomatoes, halved

1 cup bell peppers, sliced (red and yellow for color)

1 small zucchini, thinly sliced

1 cup baby spinach

1/2 red onion, thinly sliced

1 cup mozzarella cheese, shredded (or a vegan cheese alternative)

Instructions

Make the Basil Pesto: In a food processor, combine the basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped. With the processor running, slowly add the olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste. Set aside.

Preheat the Oven: Preheat your oven to 425°F (220°C).

Prepare the Flatbreads: Place the flatbreads on a baking sheet lined with parchment paper. Spread a generous layer of basil pesto over each flatbread, leaving a small border around the edges.

Add the Veggies: Layer the cherry tomatoes, bell peppers, zucchini, baby spinach, and red onion evenly over the pesto-covered flatbreads.

Top with Cheese: Sprinkle the shredded mozzarella cheese evenly over both flatbreads, ensuring all vegetables are covered.

Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the flatbreads are golden brown and the cheese is melted and bubbly.

Slice and Serve: Once done, remove the flatbreads from the oven and let them cool for a minute. Slice into wedges and serve warm, garnished with additional fresh basil or a drizzle of olive oil if desired.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4