Photo by Karen Hermann
Makes 4 mini pizzas
4 mini whole-grain flatbreads
1 cup pizza sauce, store-bought or homemade
1 cup chopped zucchini
1 cup chopped yellow squash
1 cup diced red bell peppers
½ cup olives
½ cup diced red onions
8 tablespoons pesto
8 ounces fresh grated mozzarella cheese
2 teaspoons red pepper flakes (more if preferred)
Preheat oven to 425 F. Place flatbreads on a large baking sheet. Top each with ¼ cup pizza sauce. Divide zucchini, squash, peppers, olives and onions evenly over flatbreads. Spoon 2 tablespoons pesto over each, spreading as well as you can without disturbing toppings. Top each with 2 ounces mozzarella, and sprinkle with red pepper flakes. Bake for 10 minutes until cheese is melted and edges start to brown.
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Flatbread pizzas are a perfect treat for halftime—or any time!—No need to fuss with pizza dough to whip up these pizza recipes from scratch. And for more fun, you provide the toppings and let everyone customize their own pizza.