Mint pesto brightens the feta & veggies in this flatbread pizza. Perfect for celebrating the refreshing spring season
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4
Author Meme
Ingredients
For the Pizza:
6oz.whole wheat pizza dough
1tablespooncornmealoptional
¼smallzucchinivery thinly sliced
½roasted red bell peppersliced
¼cupcrumbled feta cheese
⅓cupshredded part skim mozzarella
For the Pesto:
½cupfresh mint lightly packed
⅔cupfresh parsleylightly packed
2tablespoonwalnuts
3tablespoonplain Greek yogurt
1clovegarlicroughly chopped
2teaspoonlemon juice
2teaspoonolive oil
Instructions
Put a baking sheet or pizza stone in the oven and preheat the oven to 450°F.
Thinly roll out the pizza dough onto a non-stick surface {parchment, waxed paper, silicone liner, pizza peel}. When the oven is preheated, sprinkle the {very hot} preheated baking sheet lightly with cornmeal, and transfer the thinly rolled pizza dough to the baking sheet. Bake for 6 minutes until the crust is set
Meanwhile, make the pesto. Put the mint, parsley, walnuts, Greek yogurt, garlic, and lemon juice in a food processor and blend. Add the oil and pulse a few times to completely combine.
After you take the pizza crust out of the oven, spread the creamy pesto evenly over the crust. Top with zucchini and bell pepper slices. Sprinkle evenly with cheese. Bake for another 5-8 minutes, until cheese is bubbly