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Vegetable Pesto Flatbread

yield: 1 total time: 35 minutes

Ingredients

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

Nutrition

Calories : 360 calories
Carbohydrate : 41 grams
Cholesterol : 45 milligrams
Fat : 13 grams
Fiber : 3 grams
Protein : 19 grams
SaturatedFat : 7 grams
Sodium : 680 milligrams
Sugar : 5 grams

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