Chef's Pick
13 min.
810 cal.
2 serv.
Medium
Cook time: 13 minutes
Preheat oven to 425° + place 2 crust on a sheet pan
Wash, then slice 2 zucchinis into ¼-inch rounds; heat 1 tsp oil in a large skillet over med-high, add to pan, season with salt/pep + sauté 4-5 min until tender
Spread 2-4 tbsp pesto to each crust + top with zucchini; using half the package of pepperoni, divide between flatbreads; bake 5-7 min until hot + crust is toasty
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
810
39g
50
Saturated Fat
7g
35%
Trans Fat
0g
30mg
10%
1550mg
68%
98g
36%
Dietary Fiber
11g
40%
Total Sugars
7g
Included 3g added sugars
6%
16g
0%
8%
18%
10%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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