Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 cup zucchini, diced small
  • 1 cup red bell pepper, diced
  • 1 cup baby spinach, roughly chopped
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup sliced mushrooms
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 4 pieces pre-made flatbreads or naan (approx. 6 oz each)
  • 1/2 cup basil pesto or cream cheese
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup cherry tomatoes, halved
  • 1 tbsp balsamic glaze
  • 2 tbsp fresh basil leaves, torn

Instructions:

  1. Heat the olive oil in a large skillet over medium-high heat. Add the onions, peppers, and mushrooms, sautéing for 4-5 minutes until caramelized.
  2. Stir in the zucchini and spinach, cooking for another 2 minutes until the spinach has wilted. Season with salt and pepper, then remove from heat.
  3. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  4. Place flatbreads on the baking sheet and spread a thin, even layer of pesto or cream cheese across each base.
  5. Distribute the sautéed vegetable mixture evenly across the flatbreads, then top with mozzarella, Parmesan, and halved cherry tomatoes.
  6. Bake for 8-10 minutes, or until the cheese is bubbling and the edges of the flatbread are golden-brown.
  7. Drizzle with balsamic glaze and garnish with torn fresh basil leaves before serving.