Recently we have been switching up pizza night with healthier options (although Aimery still gets his pepperoni delivered 🤪) and I’ve been loving this Mozzarella and Zucchini Flatbread! It took me a couple failed attempts to get the perfect flatbread recipe, but lucky for you I found the ONE. Keep reading for the recipe!

You can make the flatbread from scratch or you can not (my personal preference) and run to your local Whole Foods. I picked up this one and it tasted great for a reduced-gluten option! For the veggie toppings, I recommend roasting them first so the crust doesn’t become soggy!

MOZZARELLA AND ZUCCHINI FLATBREAD

Ingredients:

• Flatbread pizza crust

• 6 ounces mozzarella cheese

• 1 cup cherry tomatoes sliced in half

• 2 cups sliced zucchini

• Dried oregano

• Crushed red pepper flakes

• Fresh basil leaves

• Balsamic glaze

INSTRUCTIONS

1. Preheat oven to 400°F

2. Toss the halved cherry tomatoes and chopped zucchini with 1 Tablespoon of olive oil, and sprinkle of salt and pepper. Spread on a baking sheet and bake for about 20 minutes until blistered and roasted. Set aside.

3. Turn oven up to 475°F and start preparing flatbread. Begin by tearing the mozzarella into chunks and spread over the flatbread. Add roasted tomatoes and zucchini. Bake the flatbread until the cheese is melted, about 10 minutes. Remove from the oven and sprinkle with dried oregano, red pepper flakes, and basil leaves. Drizzle with balsamic glaze.

Enjoy!