FBD

Veggie Pesto Flatbread

A Blackstone griddle recipe for Veggie Pesto Flatbread.

ItalianChickenEasy5 minBy Northstar

Ingredients

Servings
4
  • 2 flatbreads
  • jar pesto
  • 1 cup shredded mozzarella cheese
  • 1/2 cup cherry tomatoes, halved
  • 1 small red onion, sliced thin
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1/2 cup mixed black and green olives, halved
  • 1 small yellow squash or zucchini, sliced
  • 1 teaspoon olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions

  1. 1

    Preheat the griddle to low heat.

  2. 2

    Spread an even amount of pesto onto each flatbread.

  3. 3

    Top with ½ cup mozzarella cheese each.

  4. 4

    Mix all the topping ingredients together in a large mixing bowl with a rubber spatula.

  5. 5

    Lay flatbreads on griddle, and top with an even amount of topping mixture; spreading to the edges of each.

  6. 6

    Tent the flatbreads with foil for 5 minutes each, or until cheese is just melted.

  7. 7

    Place flatbreads on a flat surface or cutting board, and cut each with a pizza cutter or kitchen scissors.

  8. 8

    Serve warm!

Tags

italianblackstone-griddle