Kale Pesto Zucchini Flatbread Recipe
May 17, 2025
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Stacked fresh zucchini on top of Sonoma Gourmet Kale Pesto & White Cheddar Sauce, this flatbread is a cheesy, green dream. Serves 4 people..
Ingredients:
- 1 store-bought or homemade flatbread (about 8x12 inches, or 2 personal-sized)
- 1 medium zucchini, thinly sliced
- 3/4 cup Sonoma Gourmet Kale Pesto & White Cheddar Sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon Sonoma Gourmet 100% California Extra Virgin Olive Oil
- Crushed red pepper flakes (optional)
- 1/2 jar sun-ripened tomatoes (optional)
- 1 cup of arugula (optional)
Preparation:
- Preheat oven to 425°F (220°C). Place flatbread on a baking sheet.
- Spread Sonoma Gourmet Kale Pesto & White Cheddar Sauce evenly over the flatbread, leaving a small border.
- Arrange thin zucchini slices on top, then sprinkle with mozzarella and Parmesan cheeses.
- Drizzle a tablespoon of Sonoma Gourmet 100% California Extra Virgin Olive Oil over everything. Add a pinch of red pepper flakes if you like a kick.
- Bake for 10–13 minutes, or until the edges are crisp and the cheese bubbles and browns.
- Remove from oven, top with arugula and sun-ripened tomatoes, slice, and try not to burn your mouth!
- Pro-Tip: For a crispy golden crust, heat your baking tray in the oven while preheating, then transfer the assembled flatbread onto the hot tray to bake—this restaurant trick gives you a sturdy, bakery-style base that won’t sag under all that cheesy, saucy goodness.
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