INGREDIENTS
1 handful
Cherry tomatoes
1 cup
Corn, fresh or frozen kernels
1
Red onion
1
Zucchini, large
1
splash Balsamic vinegar
3 tbsp
Pesto, vegan
1 1/2 cups
All purpose flour
1 tbsp
Baking powder
1
Balsamic glaze
1
Dough
1
Salt and pepper
1/4 tsp
Sea salt
1
Toppings
2 tbsp
Vegetable oil
1
Vegetable oil
3/4 cup
Yogurt, plain unsweetened vegan