Grilled Vegetable Flatbread Pizza

The perfect lunch-when you have an extra minute, or have a "Make Your Own Pizza Night" with this as a recipe for Mom and Dad and all the regular pizza ingredients for the kids.  Thanks again, Our Best Bites.

Ingredients

·       2 8-9 ounce Flatbreads

·       Nonstick Olive oil or canola spray

·       1 zucchini small-medium, sliced diagonally in thin pieces

·       3 slices red onion horizontally sliced, keep rings intact

·       1 Pinch Kosher Salt

·       Black Pepper

·       4 Tablespoons Pesto

·       4 Tablespoons Ricotta Cheese part skim

·       1/2 Teaspoon Garlic minced

·       2 Teaspoons Lemon Juice fresh squeezed

·       2 Tomatoes sliced thin

·       4 Ounces Mozzarella Cheese fresh, sliced thin

·       2-3 Tablespoons basil fresh, chopped

·       2 Teaspoons Balsamic Vinegar

Instructions

1.             Preheat oven to 400 degrees.

2.             Place flatbreads on a baking sheet and bake for 8 minutes.

3.             Remove from the oven.

4.             Heat a large indoor grill pan (or outdoor grill) to medium heat.

5.             Lightly spray one side of the zucchini and onion rings and sprinkle with salt and pepper.

6.             Grill the zucchini and onions oil side down for 3-5 minutes or until grill marks appear.

7.             Spray the other side with oil and sprinkle with salt and pepper, flip the vegetables and cook an additional 3-5 minutes.

8.             While vegetables are cooking, combine pesto, ricotta, garlic and lemon juice in a bowl.

9.             Spread the mixture on baked flatbreads, layer the zucchini, onions, tomatoes and mozzarella on the flatbreads.

10.          Return the flatbreads to the oven for 10-12 minutes or until the cheese is melted.

11.          Sprinkle with basil and balsamic vinegar and serve.