Pesto Flatbread Pizza Recipe
Quick pesto flatbread pizza recipe that’s crispy, cheesy, and ready in just 10 minutes. Perfect for busy weeknights or casual entertaining.
Print Pin Servings: 2 flatbreads
Calories: 420kcal
Cost: $8
Equipment
- 1 Large rimmed baking sheet For even cooking
- 1 Pizza stone Optional, for extra crispiness
- 1 Offset spatula For spreading pesto evenly
- 1 Sharp Chef’s Knife For slicing toppings
- 1 Digital timer To avoid overcooking
- 1 Pizza cutter or kitchen shears For serving
- 1 Oven mitts Safety when handling hot tray
Ingredients
Main Ingredients
- 2 flatbreads Store-bought or naan. Can use homemade
- ⅓ cup Basil pesto Homemade or store-bought
- 2 cloves Garlic Minced
- 2 tablespoon Olive oil Extra virgin
- 1 cup Mozzarella Fresh, torn into chunks
- ¼ cup Parmesan Freshly grated
- 2 tablespoon Ricotta cheese Optional, extra creaminess
- ½ cup Cherry tomatoes Halved
- ¼ piece Red onion Thinly sliced
- Fresh basil leaves For garnish
- Red pepper flakes Optional
- Balsamic glaze For drizzling
Instructions
- Preheat oven to 450°F (230°C). Line sheet with parchment. Brush flatbreads with olive oil.
- Spread pesto evenly, add garlic, and dollops of ricotta (optional).
- Top with mozzarella, Parmesan, tomatoes, onion. Season with salt & pepper.
- Bake 8–12 mins until cheese melts & edges crisp. Garnish with basil, drizzle glaze.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 180g | Calories: 420kcal | Carbohydrates: 36g | Protein: 18g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 35mg | Sodium: 620mg | Potassium: 260mg | Fiber: 3g | Sugar: 4g | Vitamin A: 900IU | Vitamin C: 8mg | Calcium: 220mg | Iron: 2.5mg