Spring Veggie Pizzette

Roll the dough: Sprinkle some flour on your counter. Using a rolling pin, or a long glass bottle (like a wine bottle!), roll out the dough into a rough ¼-inch thick rectangle. Place it on a parchment-lined baking sheet and prick all over with a fork. Bake in the centre of the oven until the crust is lightly golden, 10-12 min. (If you’re making pizza for 4 people, use 2 baking sheets – one for each pizza dough.)

Prep and cook the veggies: Meanwhile, wash and dry all produce. Zest, then juice the lemon. Cut the zucchinis in half lengthwise, then into 1/4-inch slices. Heat a large non-stick pan over medium-high heat. Add the zucchini to the dry pan. Cook, stirring occasionally, until golden-brown, 8-10 min. Season with salt and pepper. (Depending on the size of your pan, you may need to do this in batches.)

Assemble the flatbread: When the flatbread crust is done baking, spread half pkg pesto (1 pkg for 4 people) over the par-baked dough. Top with the zucchini, then sprinkle with the mozzarella and lemon zest. Season with salt and pepper. Return to the oven and bake until the cheese melts, 5-6 min

Assemble the salad: Meanwhile, roughly chop the parsley. Cut the tomatoes in half. In a large bowl, mix the tomatoes with the herb blend, sugar, half the parsley, 2 tbsp lemon juice (double for 4 people) and a drizzle of oil. Season with salt and pepper.