Veggie Pesto Flatbread
A Blackstone griddle recipe for Veggie Pesto Flatbread.
ItalianChickenEasy5 minBy Northstar
Ingredients
Servings
4
- 2 flatbreads
- pesto
- shredded mozzarella cheese
- For the topping:
- 0.5 cup cherry tomatoes, halved
- 1 small red onion, sliced thin
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 0.5 cup mixed black and green olives, halved
- 1 small yellow squash or zucchini, sliced
- olive oil
- sea salt
- black pepper
Instructions
- 1
Preheat the griddle to low heat. Spread an even amount of pesto onto each flatbread. Top with ½ cup mozzarella cheese each. Mix all the topping ingredients together in a large mixing bowl with a rubber spatula. Lay flatbreads on griddle, and top with an even amount of topping mixture; spreading to the edges of each. Tent the flatbreads with foil for 5 minutes each, or until cheese is just melted. Place flatbreads on a flat surface or cutting board, and cut each with a pizza cutter or kitchen scissors. Servings warm!
Tags
blackstone-griddle