Roasted Veggie Flatbreads with Kale Pesto
Ingredients
- 3 ½ cups all purpose flour
- 2 tsp salt
- ½ tsp sugar
- 1 1/3 cups warm water (100 degrees F)
- 1 ¼ oz packet dry active yeast
- ¼ cup olive oil
- ½ large yellow onion, chopped into 1” slices
- 2 yellow pattypan squashes, sliced
- 2 red bell peppers, sliced
- 1 zucchini, chopped
- 3 cloves garlic, smashed
- ½ T olive oil
- ¼ cup toasted walnuts
- ¼ cup olive oil
- ¼ cup freshly grated Parmesan cheese
- 1 bunch lacinato kale, chopped
- juice of 1 lemon
- pinch of sea salt and pepper
- feta cheese
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