Lunch
Vegetarian
Oven
Easy
Balanced Meals
Meal Launch Base Library
Ingredients
- 4 naan flatbreads
- 1/2 cup prepared basil pesto
- 1 1/2 cups shredded part-skim mozzarella cheese
- 1 small zucchini, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup halved grape tomatoes
- 1 tbsp olive oil
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp grated Parmesan cheese
Instructions
- Preheat the oven to 425°F. Place the 4 naan flatbreads on two baking sheets.
- Toss the sliced zucchini, sliced bell pepper, and halved tomatoes with the 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper.
- Spread 2 tbsp pesto over each flatbread. Divide the 1 1/2 cups mozzarella and seasoned vegetables evenly among the flatbreads.
- Bake for 10–13 minutes, rotating the pans halfway through, until the cheese is melted and the edges are crisp.
- Sprinkle with the 2 tbsp Parmesan, cut each flatbread into wedges, and serve.
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