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–+ servings
Two individual flatbread pizzas topped with arugula, melted cheese, vegetables, and prosciutto on a wooden board.

Garden Flatbread Pizzas

These garden-inspired flatbread pizzas are topped with pesto, fresh veggies, and a drizzle of green goddess — a 20-minute dinner that feels like a picnic.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients
  

  • 4 naan or flatbreads
  • 1 cup shredded mozzarella, or fresh mozzarella slices
  • 1/2 cup cherry tomatoes, halved
  • 1 small zucchini, shaved or sliced into ribbons
  • 1/4 cup pesto
  • 2 oz prosciutto (optional)
  • 1 cup arugula
  • 2 tbsp green goddess dressing (for drizzle)
  • olive oil for brushing

Instructions
 

  • Preheat oven to 400°F (200°C). Place flatbreads on a parchment-lined baking sheet.
  • Brush each flatbread lightly with olive oil and spread with a spoonful of pesto.
  • Top with mozzarella, cherry tomatoes, and zucchini ribbons. Add prosciutto, if using.
  • Bake for 8-10 minutes, or until cheese is melted and edges or golden.
  • Remove from oven, top with fresh arugula and a drizzle of green goddess dressing.
  • Slice and serve warm.

Notes

  • Swap toppings with whatever's in your fridge - this is a perfect clean-out=the-veggie-drawer meal
  • Try goat cheese, olives, or even roasted red peppers for variation
Tried this recipe?Let us know how it was!