Flatbread with Red Pesto, Zucchini and Olives

Name: Flatbread with Red Pesto, Zucchini and Olives
Total time: 45 min
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)

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While this recipe becomes much easier with a store-bought flatbread, you can’t compare it to freshly baked. It is so easy, and once you try it y

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