Ingredients:

  • 4 pieces (approx. 5 oz / 140g each) whole grain naan or stone-baked flatbread
  • 1/2 cup (125ml) low-sodium basil pesto
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 medium (150g) zucchini, thinly sliced into half-moons
  • 1 cup (70g) baby spinach or arugula
  • 1/2 cup (75g) sliced button mushrooms
  • 1/4 cup (40g) marinated artichoke hearts, drained and chopped
  • 1/2 cup (60g) cherry tomatoes, halved
  • 1 cup (115g) shredded part-skim mozzarella
  • 1/4 cup (35g) crumbled feta cheese
  • 1 tsp (2g) dried oregano
  • Salt to taste
  • black pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Lightly brush both sides of the flatbreads with olive oil and place them in the oven for 2–3 minutes until slightly firm to the touch.
  3. Spread 2 tbsp (30ml) of pesto evenly across each flatbread, leaving a 1/2 inch border around the edges.
  4. Distribute the sliced zucchini, mushrooms, and artichoke hearts across the pesto. Top with cherry tomatoes and a sprinkle of dried oregano.
  5. Evenly distribute the shredded mozzarella and crumbled feta over the vegetables.
  6. Bake for 7–10 minutes, or until the cheese is bubbling and the edges of the flatbread are mahogany-colored.
  7. Remove from the oven and immediately top with fresh baby spinach or arugula. Finish with a pinch of salt, cracked black pepper, and optional lemon zest.