Roasted Veggie Flatbreads with Kale Pesto

Ingredients

For flatbread dough

• 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

For Toppings

• 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

For kale pesto

• 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

For Serving

• feta cheese

Instructions

1. 1
   To make the flatbread dough, first combine the yeast, sugar and warm water together in a glass measuring cup. Let sit for five minutes until frothy and creamy.
2. 2
   In the bowl of a stand mixer {alternatively you could mix and then knead this by hand}, mix the flour and salt. Pour in the yeast mixture and then with the mixer running, slowly stream in the olive oil. Continue mixing for five minutes on high speed, using a dough hook attachment if you have one. After five minutes, the dough should be smooth, soft and elastic. Cover the mixing bowl with a dishcloth and place bowl in a warm spot to rise for one hour.
3. 3
   While the dough is rising, roast your vegetables and make your pesto. Preheat your oven to 400 degrees. Combine all veggies in a large roasting dish or parchment paper lined sheet tray. Drizzle in the olive oil and add a pinch of salt. Place dish in the oven and roast for about 25 minutes, tossing occasionally, until veggies are just tender.
4. 4
   To make the pesto, combine the kale, toasted walnuts, lemon juice and olive oil in a food processor. Process until smooth but still slightly chunky --- you may need to add another splash of olive oil. Add the Parmesan cheese and continue processing until smooth. Season to taste with salt and pepper.
5. 5
   At this point, your dough should have risen. Preheat oven to 450 degrees. Punch down flatbread dough on a lightly floured surface. Divide into five sections, each should weigh about 5 oz {if you have a food scale you can weigh the dough out, if not just eyeball it}. Roll each ball of dough out to a 8 or 10” circle. Top the dough circles with pesto and roasted veggies. Scatter feta on top.
6. 6
   Lower oven temperature to 425. Bake flatbreads on a parchment paper lined sheet tray for about 20 minutes until dough is golden. The bottoms of the flatbreads should be lightly browned.