Vegetable Pesto Flatbread

• 1 flatbread store-bought
• 2 tablespoons pesto sauce pre-made
• 1 tablespoon shredded carrots
• 1 tablespoon shredded zucchini
• 1 tablespoon yellow squash shredded
• 2 tablespoons diced bell pepper
• 6 slices plum tomato thinly sliced
• 1/2 cup mozzarella cheese

1. Pre-heat the broiler on low.
2. While the oven is preheating, begin to shred the carrots, zucchini, and yellow squash in your KitchenAid(R) Stand Mixer paired with the Rotor Slicer/Shredder. Place each individual shredded vegetable into separate cheesecloths and ring out all the excess liquid.
3. Cook the flatbreads for 2 minutes and then remove them from the oven and add toppings. Spoon 2 tablespoons of pesto sauce, followed by 1/4 cup of the shredded mozzarella cheese. Then sprinkle on top the shredded carrots, zucchini, yellow squash, bell peppers and plum tomatoes. Top with the remaining cheese and bake for 5 minutes until golden in color. Remove from the oven, slice, and enjoy immediately.

pesto sauce pre, carrots, zucchini, bell pepper, tomato, mozzarella cheese

Taken from www.yummly.com/recipe/Vegetable-Pesto-Flatbread-2099112 (may not work)