Preheat the oven to 425 degrees Fahrenheit. Generously grease a 9×13 sheet pan with olive oil.

In the bowl of a stand mixer with a paddle attachment, add the yeast, sugar and water. Allow the mixture to stand until it becomes foamy for about five minutes. Then add the flour, oil and salt and mix for about five minutes. Drizzle some olive oil on the ball of dough, and let it rest in the bowl while you prepare the other ingredients.

Thinly slice the zucchini into rounds.

Slice the red onion very thinly.

Take the dough out of the bowl and place in the 9 x 13 pan (if your pan is bigger, it works too!)

Using your fingers, slowly stretch and flatten the dough to fill the pan. If the dough keeps shrinking back, just let it rest for a few minutes and try again. It will get there!

In a bowl, combine the zucchini, onions, olives, and half a jar of Tuscanini Sundried Tomato Pesto.

Spread the remaining pesto over the dough, and then spread the zucchini/onion/olive mixture evenly on top. Sprinkle the rosemary and flaky salt on top.

Bake the flatbread on the middle rack of the oven for about 20 to 25 minutes, the crust should look golden, and the vegetable a bit shriveled.

Allow to cool slightly before cutting into squares. Enjoy!