Monday night I made the most delicious Spring Veggie Flatbread Pizza. It was easy to make, not terrible for me, and made with all fresh ingredients.
1.) Preheat oven to 425 degrees.
2.) Grease a foil lined baking sheet.
3.) Stretch dough out across baking sheet, to be a 1/4" thick rectangle.
4.) Poke dough with a fork and season. (I used Mrs. Dash's Garlic & Herb Seasoning)
5.) Bake for 15 minutes.
6.) Cut zucchini and squash into 1/4" half moons.
7.) Chop parsley leaves.
8.) Halve the lemon.
9.) In a medium pan heat a tablespoon of olive oil over medium heat.
10.) Add squash, zucchini, and a squeeze of lemon to pan, cooking for 5 minutes.
11.) When pizza is done, spread 1/4 cup of pesto evenly across the crust.
12.) Top with mozzarella, squash, zucchini, lemon zest, salt, and pepper.
13.) Drizzle with olive oil.
14.) Bake another 10 minutes.
15.) Sprinkle with parsley.