2 tablespoons pesto (I used Roasted Artichoke Pesto )
½ cup broccoli
½ cup shredded mozzarella cheese
1 tablespoon chopped sun dried tomatoes
parmesan cheese (optional)
fresh basil (optional)
Preheat oven to 500 degrees
Spread pesto onto flatbread. Layer broccoli (I like to sauté mine first) mozzarella cheese and sun dried tomatoes. Bake for 10 minutes or until crust starts to brown and cheese is bubbling. Garnish with parmesan cheese and fresh basil.