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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