Vegetable Pesto Flatbread

1. 1

   Pre-heat the broiler on low.

2. 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. 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.

No additional tips available.