Pesto Flatbread Pizza

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Pesto Flatbread Pizza consists of a flatbread crust that is topped with basil pesto sauce, Roma tomatoes, and cheese, then baked until the crust is crispy and the cheese is melted and bubbly. Pesto sauce adds a unique twist to a traditional tomato-based pizza recipe and will change your pizza game!

Triangular shaped flatbread with pesto.

Pesto Pizza

When you’re too busy to make Quick Pizza Dough, flatbread pizza is your answer. The combination of flavors and textures is simply divine, and if you do some prep in advance, you can have this flatbread recipe on the table in under an hour.

We love pizza night. It’s been a tradition for years and I love experimenting with different combinations. Making it home can be a family activity too!

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Why This Recipe Works:

  • A SIMPLE CRUST – Our homemade flatbread dough is made in mere minutes and doesn’t involve proofing. However, you could make a store-bought crust of any kind including naan bread. This makes an easy weeknight dinner that will satisfy your taste buds.
  • BEST PESTO SAUCE – Pesto sauce is one of our favorite sauces and is fantastic on pizza. Try our Homemade Basil Pesto Sauce when possible. It’s worth the time and effort.
  • FULL OF FLAVOR – The toppings on flatbread pizza really shine. You get a thin crust with flavorful toppings for an easy dinner.
A plate of two wedges of pesto flatbread pizza.

Ingredient Used:

Simple ingredients are used for this pesto flatbread pizza recipe. You should be able to find all of these in your local grocery store.

  • Flatbread Pizza Dough – A thin pizza crust with great flavor.
  • Homemade Basil Pesto Sauce
  • Fresh Tomatoes – Use either sliced Roma tomatoes and cherry tomatoes.
  • Cheese – A combo of mozzarella cheese and parmesan cheese. We love fresh mozzarella cheese on this one too.
  • Fresh Basil – We love adding fresh basil leaves and keep a large pot of it on our deck.
  • Optional Toppings – Red onion, bell pepper, feta cheese, leftover chicken, fresh arugula, or green onions.
The ingredients for the flatbread pizza.

How to make Pesto Flatbread Pizza:

Step 1
Make homemade basil pesto sauce. In a large food processor, combine fresh basil, garlic cloves, freshly shredded parmesan cheese, and toasted pine nuts. Pulse until ingredients are finely chopped. Then start the food processor and pour in the extra-virgin olive oil and process until the pesto sauce is well combined.

Step 2
Make the flatbread crust.

  • Combine the flatbread ingredients in a large food processor – flour, parmesan cheese, salt, and red pepper flakes. Pulse and then add the olive oil and hot water. Pulse again until the dough forms into a ball. 
  • Remove the dough to a bowl and either rest until ready to form crust or make the crust immediately.
  • Use a well-floured surface to roll the flatbread dough out. Add it to a large sheet pan that has been sprayed with oil and sprinkled with cornmeal. Prick the dough with a fork all over the surface.
  • Par-bake the crust for 8-9 minutes. Remove and add toppings.

Step 3
Add ingredients. Spread the homemade pesto sauce on top of the par-baked flatbread crust. Top with sliced tomatoes, shredded mozzarella cheese, and parmesan cheese.

Step 4
Finish baking. Place the pizza back into the oven and bake until the cheese is melted, approximately 5-6 more minutes.

Step 5
Serve. Use a pizza cutter to slice the pesto flatbread pizza into wedges and serve with a drizzle of olive oil.

What to serve with this Easy Flatbread Pizza Recipe:

Pair a delicious salad with this easy recipe.

Storing and Freezing Flatbread Pizza:

  • Storing – Store leftover flatbread (with toppings) in the refrigerator for up to three days.
  • Freezing – You can freeze the par-baked flatbread for a month or so (tightly wrapped). Just remove it and let it completely thaw out before adding toppings.
Several slices of pesto flatbread.
A board of pesto flatbread with tomatoes.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Sliced pesto flatbread pizza with tomatoes.

Pesto Flatbread Pizza

Pesto Flatbread Pizza consists of a flatbread crust that is topped with basil pesto sauce, Roma tomatoes, and cheese, then baked until the crust is crispy and the cheese is melted and bubbly. Pesto sauce adds a unique twist to a traditional tomato-based pizza recipe and will change your pizza game!
5 from 1 vote
Print Pin Rate
Course: Appetizer, Main Dish
Cuisine: American, Italian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 slices
Calories: 290kcal
Author: Sue Ringsdorf

Ingredients

For the flatbread:

  • 2 ½ cups bread flour
  • 1/2 cup all-purpose flour
  • 1/3 cup parmesan cheese – freshly shredded
  • 1 teaspoon kosher salt
  • 1 teaspoon red pepper flakes
  • 1/4 cup extra-virgin olive oil
  • 1 cup hot water

For the toppings:

  • 1 cup pesto sauce
  • 2-3 Roma tomatoes – sliced
  • 1 cup mozzarella cheese – shredded
  • 1/2 cup parmesan cheese – freshly shredded

Instructions

  • Make homemade basil pesto sauce. In a large food processor, combine fresh basil, garlic cloves, freshly shredded parmesan cheese, and toasted pine nuts. Pulse until ingredients are finely chopped. Then start the food processor and pour in the extra-virgin olive oil and process until the pesto sauce is well combined.
  • Make the flatbread crust.
    – Combine the flatbread ingredients in a large food processor – flour, parmesan cheese, salt, and red pepper flakes. Pulse and then add the olive oil and hot water. Pulse again until the dough forms into a ball. 
    – Remove the dough to a bowl and either rest until ready to form crust or make the crust immediately.
    – Use a well-floured surface to roll the flatbread dough out. Add it to a large sheet pan that has been sprayed with oil and sprinkled with cornmeal. Prick the dough with a fork all over the surface.
    – Par-bake the crust for 8-9 minutes. Remove and add toppings.
  • Add ingredients. Spread the homemade pesto sauce on top of the par-baked flatbread crust. Top with sliced tomatoes, shredded mozzarella cheese, and parmesan cheese.
  • Finish baking. Place the pizza back into the oven and bake until the cheese is melted, approximately 5-6 more minutes.
  • Serve. Use a pizza cutter to slice the pesto flatbread pizza into wedges and serve with a drizzle of olive oil.

Notes

  • Storing – Store leftover flatbread (with toppings) in the refrigerator for up to three days.
  • Freezing – You can freeze the par-baked flatbread for a month or so (tightly wrapped). Just remove it and let it completely thaw out before adding toppings.

Nutrition

Calories: 290kcal | Carbohydrates: 25g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 14mg | Sodium: 561mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 670IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 1mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

One Comment

  1. Flatbread and pesto sauce combined for the win! Incredible recipe!

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