Ingredients:

  • 1 cup (125g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (2.5ml) instant yeast
  • 1/2 teaspoon (2.5g) salt
  • 1/2 cup (120ml) warm water (around 110°F / 43°C)
  • 1 tablespoon (15ml) olive oil, plus more for greasing
  • OR: 1 pound (450g) pre-made flatbread dough or naan bread
  • 1/4 cup (60ml) pesto (store-bought or homemade)
  • 1 medium zucchini, thinly sliced (about 1 cup / 150g)
  • 8 ounces (225g) fresh mozzarella, thinly sliced or torn
  • 1 pound (450g) Heirloom tomatoes, sliced
  • 2 tablespoons (30ml) olive oil, for drizzling
  • 1/4 cup (30g) grated Parmesan cheese (optional)
  • Fresh basil leaves, for garnish (optional)
  • Red pepper flakes, to taste (optional)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. If making dough: Combine flour, yeast, and salt. Add warm water and olive oil. Mix until a dough forms. Knead for 5-7 minutes. Let rise until doubled (about 1 hour). If using store-bought: Preheat oven to 450°F (232°C). Prepare baking sheet with parchment paper. Divide the dough into 4 equal parts. On a lightly floured surface, roll each part into a flatbread shape (about 6-8 inches in diameter).
  2. Brush each flatbread with pesto, leaving a small border. Top with zucchini slices, mozzarella, and heirloom tomato slices. Season with salt and pepper.
  3. Drizzle the flatbreads with olive oil. Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly. (If using a pizza stone, preheat it in the oven, then carefully transfer the flatbreads onto the hot stone.)
  4. Remove from the oven and sprinkle with Parmesan cheese (if using). Garnish with fresh basil leaves and red pepper flakes (if using). Slice and serve immediately.