Grilled Veggie Pesto Pizza
  1. Heat grill to about 350 degrees. Put vegetables into a grill pan or foil on the grill. Leave for about 15-20 minutes, until soft and slightly burnt. At the same time, put the chicken on the grill, leaving for about 5 minutes or until cooked through on the bottom. Flip, and continue cooking for 5 more minutes, or until fully cooked.
  2. While the vegetables and chicken are cooking, combine all ingredients for the pesto in a food processor, scraping down sides as necessary, until smooth. Add up to 1 tablespoon oil if needed, and adjust seasonings to taste.*
  3. Grill the flatbread for about 5 minutes a side. Cut the chicken into smaller pieces. Spread pesto on the flatbread crust, then add the vegetables and chicken. Slice into wedges and enjoy!
  4. *Alternatively, you can buy pesto from the store!
Recipe Notes

Sara Linder is the four-eyed foodie behind Lenses and Lentils. She creates content and recipes using healthy, clean ingredients, balancing a love of dark chocolate with her addiction to carrots. When she’s not taking endless pictures of food, you can find her going for walks and reading one (or three) books outside in the sun.

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