Spring Picnic Side: Whole Wheat Flatbread with Zucchini, Pesto & Arugula
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Spring Picnic Side: Whole Wheat Flatbread with Zucchini, Pesto & Arugula
Description
Spring is the season for fresh flavors and easy outdoor meals—and this flatbread delivers both. Made with Flynn Creek Whole Wheat Flour from Doudlah Farms, this wholesome flatbread is topped with creamy pesto, roasted zucchini, crumbled goat cheese, and a handful of fresh arugula. It’s a healthy, delicious recipe that’s easy to slice and serve at your next picnic, potluck, or brunch.
Ingredients
Scale
- 1 cup Flynn Creek Whole Wheat Flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup Greek yogurt (or plant-based yogurt)
- 1 tbsp olive oil
- 1 small zucchini, thinly sliced
- 1/4 cup pesto (store-bought or homemade)
- 1/4 cup goat cheese or feta (optional)
- 1 handful fresh arugula
- Extra olive oil for brushing
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine whole wheat flour, baking powder, and salt.
- Stir in yogurt and olive oil until a soft dough forms. If the dough feels dry, add 1–2 tsp of water.
- Roll out the dough on a floured surface into a rustic oval or rectangle.
- Transfer to the baking sheet and brush the top with olive oil.
- Spread pesto evenly over the surface.
- Arrange zucchini slices over the pesto and top with goat cheese if using.
- Bake for 15–18 minutes, until the edges are golden brown and the zucchini is cooked through.
- Remove from the oven, scatter fresh arugula on top, slice, and serve warm or at room temperature.
Notes
Optional Tips:
- Add red chili flakes or lemon zest for extra brightness.
- Swap zucchini for thinly sliced bell peppers or cherry tomatoes.
