Wash and dry all produce. Preheat oven to 450 degrees. Trim and discard bottom inch of baby broccoli. Chop into bite-sized pieces. Halve zucchini lengthwise, then slice into thin half-moons. Mince garlic.

Heat a large drizzle of olive oil in a large pan over high heat. Add zucchini and baby broccoli. Cook until crisp-tender and starting to brown, about 5-7 minutes. Season with salt and pepper. Add garlic and cook until fragrant, about 30 seconds.

Thinly slice or tear mozzarella into small pieces. Finely chop sun-dried tomatoes.

Place flatbread on a lightly oiled baking sheet. Spread each flatbread with pesto. Top with mozzarella, baby broccoli, zucchini, and sun-dried tomatoes.

Bake flatbread until cheese is melted and starting to brown, about 5-7 minutes.

Remove flatbread from oven and cut into slices.