Ingredients

The following ingredients have 2 Servings
  • 2 Flatout® Flatbreads (I used ProteinUp™CarbDown® flatbread)
  • 1 zucchini (sliced)
  • 3/4 cup corn (equal to 1 corn on the cob)
  • 1 tomato sliced
  • 1/2 red onion (sliced)
  • 1 orange pepper (sliced)
  • 1/2 cup mushrooms (chopped)
  • 1/4 cup basil pesto sauce (divided)
  • black pepper

Instruction

  • Preheat oven to 400°F. Coat a rimmed baking pan with aluminum foil sprayed with olive oil (I use the Misto sprayer).
  • Place vegetables in a single layer on the pan. Sprinkle with black pepper and spray with olive oil.
  • Roast for 20-25 minutes.
  • Coat each flatbread with 2 tablespoons of basil pesto sauce.
  • Add roasted vegetables on top of pesto sauce.
  • (Optional) Broil pizza for 3-5 minutes for a crispier flatbread.
  • Serve immediately.