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Zucchini-and-Mozzarella Flatbread


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Rate this recipe 4/5 (4 Votes)


  • 1 packed cup parsley leaves
  • 1 packed cup basil leaves
  • 1/2 cup walnuts, toasted
  • 1/4 cup grated Parmesan
  • 1 garlic clove
  • 1 teaspoon kosher salt
  • 1/4 cup extra-virgin olive oil
  • 1 to 2 tablespoons water
  • All-purpose flour, for dusting
  • 12 ounces whole-wheat pizza dough
  • Nonstick cooking spray
  • 6 ounces fresh mozzarella, thinly sliced
  • 1 small zucchini, thinly sliced
  • 2 cups baby arugula
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon black pepper


Preparation time 25mins
Cooking time 25mins


Step 1


1. Pulse parsley, basil, walnuts, Parmesan, garlic and 1/2 teaspoon salt in a food processor until finely chopped. With the motor running, add oil and 1 tablespoon water in a steady stream and process until smooth, thinning with additional water if necessary. Transfer pesto mixture to a small bowl.

2. Lightly dust a clean work surface with flour. Divide dough into 2 equal pieces and stretch or roll each piece into a thin 8-by-12-inch oval.

3. Lightly coat a grill with cooking spray, then heat to medium high. Place both pieces of dough on grill and cook until dark brown grill marks have formed, about 5 minutes. Using tongs, carefully flip and cook the other side until dry, about 2 minutes more or until dough easily releases from grill.

4. Transfer flatbreads to a large, clean work surface, darker side up. Spread 3 tablespoons pesto on each (refrigerate remainder for up to 3 days) and top with mozzarella and zucchini. Return to grill, cover and cook until cheese has melted and zucchini is cooked, 4 to 6 minutes.

5. Meanwhile, toss together arugula, lemon juice, remaining salt, and pepper. Top flatbreads with dressed arugula.


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