Flatbread with Red Pesto, Zucchini and Olives - Kosher.com

Ingredients

• 1 package (.25 ounce) active dry yeast (2 and 1/4 teaspoons)
• 1 teaspoon white sugar
• 1 cup warm water (110 degrees Fahrenheit)
• 2 and 1/2 cups Tuscanini High Gluten Flour
• 2 tablespoons Tuscanini Olive Oil
• 1 teaspoon Tuscanini Fine Sea Salt
• 1 jar Tuscanini Sundried Tomato Pesto
• 1 medium green zucchini, sliced into thin rounds
• 1/2 red onion, thinly sliced
• 1/2 cup Tuscanini Kalamata Olives
• fresh rosemary leaves, roughly chopped
• 1 teaspoon flaky salt (Maldon is good)