Pesto Flatbread Pizza

5 from 1 vote

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!

Course Appetizer, Main Dish

Cuisine American, Italian

Keyword homemade basil pesto sauce, homemade flatbread, pesto flatbread pizza

Prep Time 20

Cook Time 20

Total Time 40

Servings 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 in a preheated 475-500 degree F oven. Remove and add toppings.
2 ½ cups bread flour, 1/2 cup all-purpose flour, 1/3 cup parmesan cheese, 1 teaspoon kosher salt, 1 teaspoon red pepper flakes, 1/4 cup extra-virgin olive oil, 1 cup hot water
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.
1 cup pesto sauce, 2-3 Roma tomatoes, 1 cup mozzarella cheese, 1/2 cup 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