What's the best way to eat your vegetables? In flatbread form, of course! We love that this Creamy Pesto Flatbreads recipe uses super-flavorful creamy pesto sauce mixed with fresh spinach as the base (spread on naan flatbreads). Then, top with fresh mozzarella and feta cheeses, ribbons of zucchini (more veggies!) and bake until the sauce is bubbling, the naan crust is crisp and the cheeses are melted. Sprinkle with shaved Parmesan before serving and dinner is ready in 25 minutes!
Step 1
Heat to oven to 425°F. While the oven is heating, mix the sauce and spinach in a bowl (mixture will be thick).
Step 2
Arrange the naan on 2 baking sheets. Divide the sauce mixture among the naan and spread to within 1 inch of the edge. Top with the mozzarella and feta cheeses. Top with the zucchini and season the zucchini with salt and black pepper.
Step 3
Bake for 10 minutes or until the cheeses are melted and the naan is lightly browned. Let stand for 5 minutes. Top with the shaved Parmesan. Sprinkle with crushed red pepper and fresh basil, if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
