These flatbread pizzas come together in about 40 minutes and are topped with fresh pesto and roasted vegetables. Colorful and delicious, this easy meal is both healthy and flavorful!
Ingredients
3 flatbreads (can also use naan, if not vegan)
¼ cup + 2 tbsp olive oil, divided
2 cloves garlic, minced
½ yellow bell pepper, sliced
⅔ cup broccoli florets, chopped
2-3 oz asparagus, chopped (about 5 stalks)
1 cup packed basil
1 cup packed spinach
4-6 mint leaves
¼ cup walnuts
¼ cup almonds
salt to taste
1 tsp lemon juice
Instructions
Preheat your oven to 400 F. Toss pepper, broccoli, and asparagus with 2 tbsp olive oil, 1 clove minced garlic, and a pinch of salt.
Spread mixture onto a foil-lined baking tray and cook for 25-30 minutes.
Remove from oven (turn off oven) and let cool on wire rack.
In a food processor, combine ¼ cup olive oil, 1 clove minced garlic, mint, basil, spinach, walnuts, almonds, lemon juice, and salt to taste to make pesto.
Spread pesto evenly between the three flatbreads. Top with roasted vegetables.
Return flatbreads to cooling oven for 5-15 minutes to warm, checking often to make sure flatbreads are not burning. Serve.
Recipe by Whisk & Shout at https://whiskandshout.com/roasted-vegetable-and-pesto-flatbread-pizzas/