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💭 Why you’ll love this recipe
Fresh flavors. My recipe is teeming with fresh ingredients like basil pesto, fresh cherry tomatoes, and arugula leaves for a vibrant flatbread pizza. Perfect for a quick meal. You’ll be surprised at how simple it is to make this recipe. It only takes 20 minutes from start to finish, so you can skip the takeout and make this healthier dish. Make it ahead. This flatbread pizza is make-ahead and freezer-friendly. All you need to do is assemble the toppings, freeze it, then bake it when you’re ready to serve it.
Variations & Substitutions
Naan flatbread. My homemade flatbread is just perfect for this recipe, but you can also easily buy it from the store. Or swap it with pita bread or lavash bread. Pesto. Use my homemade basil pesto recipe, or use a store-bought pesto sauce. For other flavors, you can try my broccoli pesto and kale pesto. Ricotta cheese. You can also use feta cheese, goat cheese, or fresh mozzarella cheese. Cherry tomatoes. Substitute it with grape tomatoes or sun-dried tomatoes, or if you have tomato confit in your pantry, you can use that too. Seasonings. Season it with Italian seasoning and sea salt. To add some heat, sprinkle it with red pepper flakes. Arugula leaves. I love the flavor that arugula adds to this pizza, but you can also garnish it with fresh basil leaves. Additional toppings. You can add almost any ingredient that you like. Some of my favorites are mushrooms, olives, and caramelized onions.
📖 How to make pesto flatbread
Rotate the baking sheet halfway through the baking time for even cooking. Let the flatbread cool slightly on the baking tray to help the toppings set before slicing. Add fresh arugula just before serving to keep it crisp and vibrant.
🍴Storage and reheating suggestions
Store the leftovers in an airtight container in the fridge for up to 2 days. Reheat leftover flatbread in the oven at 350°F for 5-10 minutes until warmed through and crispy. Step 2:Add each flatbread to a pizza sheet. If your naan bread isn’t too wide, you can add both slices to the same sheet. I also like to pair it with a fresh salad like a caprese salad or Greek salad and a tomato soup. To freeze, transfer leftover flatbread pesto to a ziplock or plastic wrap and store it in the freezer for up to 2 months. If you decide to freeze it, make the recipe up to step 4. When ready to eat, place the frozen pesto flatbreads in the oven and bake it for 20 to 25 minutes at 356ºF.
🍴 More delicious pesto recipes
If you like this recipe, check out my other pesto recipes: If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
