zucchini-and-mozzarella flatbread

Grill pizza for a perfectly crispy crust and ooey gooey cheese on top. This vegetarian
pie is so satisfying, you won't miss the meat.
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RELATED CATEGORIES:
Appetizers, Dinner, European Cuisine, Grilled Appetizers, Grilled Bread and
Flatbread, Healthy Cooking, Healthy Dishes, Healthy Italian Dishes, Italian Cuisine, Low
Calorie, Low Calorie Dinners, Low Calorie Dinners, Low Calorie Summer
Dinners, Lunch, Lunch Sandwiches, Quick and Easy, Quick and Easy Dinners, Quick
and Easy Healthy, Quick and Easy Italian Dishes,Quick and Easy Lunches, Quick and
Easy Vegetarian Dishes, Seasonal,Summer, Vegetables, Vegetarian, Vegetarian Main
Dishes, Vegetarian Pizza, Vegetarian Sandwich, Vegetarian Sandwiches, Vegetarian
Zucchini,Zucchini

Recipe from
SERVINGS
8
PREP TIME
25 mins
ingredients
1 packed cup parsley leaves
1 packed cup basil leaves
1/2 cup walnuts, toasted
1/4 cup grated Parmesan
1 garlic clove
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
1 to 2 tablespoons water
All-purpose flour, for dusting
12 ounces whole-wheat pizza dough
Nonstick cooking spray
6 ounces fresh mozzarella, thinly sliced
1 small zucchini, thinly sliced
2 cups baby arugula
2 teaspoons fresh lemon juice
1/2 teaspoon black pepper
directions
1.
Pulse parsley, basil, walnuts, Parmesan, garlic and 1/2 teaspoon salt in a food
processor until finely chopped. With the motor running, add oil and 1 tablespoon water
in a steady stream and process until smooth, thinning with additional water if
necessary. Transfer pesto mixture to a small bowl.
2.
Lightly dust a clean work surface with flour. Divide dough into 2 equal pieces and
stretch or roll each piece into a thin 8-by-12-inch oval.
3.
Lightly coat a grill with cooking spray or line with foil, then heat to medium high. Place
both pieces of dough on grill and cook until dark brown grill marks have formed, about
5 minutes. Using tongs, carefully flip and cook the other side until dry, about 2 minutes
more or until dough easily releases from grill.
4.
Transfer flatbreads to a large, clean work surface, darker side up. Spread 3
tablespoons pesto on each (refrigerate remainder for up to 3 days) and top with
mozzarella and zucchini. Return to grill, cover and cook until cheese has melted and
zucchini is cooked, 4 to 6 minutes.
5.
Meanwhile, toss together arugula, lemon juice, remaining salt, and pepper. Top
flatbreads with dressed arugula.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 225, Fat, total (g) 13, sat. fat (g) 4,2, carb. (g) 20, fiber (g) 3,
pro. (g) 9, sodium (mg) 403, Percent Daily Values are based on a 2,000 calorie diet