Pizzas Primavera

Move oven rack to middle position and preheat oven to 450°F. Arrange zucchini in single layer on one half of baking sheet, drizzle with 1 tbsp olive oil, and sprinkle with parmesan and a pinch of salt and pepper. To other half of sheet, add onion, 1 tbsp olive oil, and a pinch of salt and pepper and toss to combine. Roast until zucchini and onion are tender and lightly charred, 12 to 15 minutes. Transfer roasted veggies to plate and cover to keep warm. Set baking sheet aside for step 3. (4-servings: use 2 tbsp olive oil, 2 tbsp olive oil)

Heat 1 tbsp olive oil in medium saucepan over medium heat. Add garlic and cook until fragrant, 30 seconds to 1 minute. Stir in crushed tomatoes, tomato powder, Italian seasoning, as many red pepper flakes as you'd like, and a pinch of salt and pepper. Cook until sauce begins to thicken, 3 to 5 minutes. (4-servings: use 2 tbsp olive oil)

Place flatbreads on same baking sheet. Divide tomato sauce between flatbreads and spread into even layer. Sprinkle with mozzarella, add roasted veggies, and drizzle each pizza with 1 tsp olive oil. Bake until cheese begins to bubble, 3 to 5 minutes. Set oven to broil on high and continue to cook until edges of crust are crispy in places, about 5 minutes.

Cut pizzas primavera with zucchini into quarters, transfer to plates, and drizzle with pesto. Buon appetito!