Vegetable Pesto Flatbread
Ingredients
1 flatbread
2 Tbsp. pesto sauce
1 Tbsp. shredded carrots
1 Tbsp. shredded zucchini
1 Tbsp. yellow squash (shredded)
2 Tbsp. diced bell pepper
6 slices plum tomato (thinly sliced)
1/2 cup mozzarella cheese
Directions
Pre-heat the broiler on low.
While the oven is preheating, begin to shred the carrots, zucchini, and yellow squash. Place each individual shredded vegetable into separate cheesecloth and ring out all the excess liquid.
Cook the flatbreads for 2 minutes and then remove them from the oven and add toppings. Spoon 2 tablespoons of pesto sauce, followed by 1/4 cup of the shredded mozzarella cheese. Then sprinkle on top the shredded carrots, zucchini, yellow squash, bell peppers and plum tomatoes. Top with the remaining cheese and bake for 5 minutes until golden in color.
Remove from the oven, slice, and enjoy immediately.
