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Pesto Flatbread Pizza

Irresistibly Easy Pesto Flatbread Pizza You’ll Love

This irresistible Pesto Flatbread Pizza is quick, customizable, and entirely vegetarian, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Rising Time 1 hour 30 minutes
Total Time 30 minutes
Servings: 4 slices
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough
  • 1 cup Warm Water Between 105-115°F for best results.
  • 1 teaspoon Sugar Helps activate the yeast.
  • 2.25 teaspoon Active Dry Yeast Check for freshness.
  • 2.5 cups All-Purpose Flour Plus more for dusting.
  • 1 teaspoon Salt Enhances flavor.
  • 2 tablespoon Olive Oil Plus more for drizzling.
Pesto
  • 2 cups Fresh Basil Leaves Packed.
  • 0.5 cup Grated Parmesan Cheese For creaminess.
  • 0.33 cup Pine Nuts Toasted.
  • 2 cloves Garlic Minced.
  • 0.25 cup Olive Oil Plus more as needed.
  • Salt To taste.
  • Freshly Ground Black Pepper To taste.
Toppings
  • 1 cup Prepared Pesto Store-bought is convenient.
  • 8 ounces Fresh Mozzarella Cheese Sliced.
  • 0.5 cup Sun-Dried Tomatoes Oil-packed, drained.
  • 0.25 cup Kalamata Olives Pitted and halved.
  • 2 tablespoon Grated Parmesan Cheese For sprinkling.
  • Fresh Basil Leaves For garnish.
  • Red Pepper Flakes For garnish, optional.

Equipment

  • Oven
  • Pizza Stone
  • medium bowl
  • Large bowl
  • Food processor
  • skillet

Method
 

Making the Pizza
  1. Activate the Yeast: Combine warm water and sugar in a medium bowl, sprinkle yeast, and let sit for 5-10 minutes.
  2. Mix the Dry Ingredients: In a large bowl, whisk together flour and salt.
  3. Combine Wet and Dry Ingredients: Add yeast mixture and olive oil to dry ingredients and mix until shaggy.
  4. Knead the Dough: Knead dough on a floured surface for 5-7 minutes until smooth and elastic.
  5. Toast the Pine Nuts: In a skillet, toast pine nuts over medium heat until golden, about 3-5 minutes.
  6. Make the Pesto: Combine basil, Parmesan, pine nuts, and garlic in a food processor and blend, adding olive oil.
  7. Preheat the Oven: Preheat to 450°F (232°C) and place a pizza stone inside if using.
  8. Shape the Flatbreads: Divide dough into two, stretch each into a rectangle or circle.
  9. Assemble the Pizzas: Spread prepared pesto on flatbreads, adding mozzarella, sun-dried tomatoes, and olives.
  10. Bake the Flatbreads: Bake for 12-15 minutes until crust is golden and cheese is bubbling.
  11. Add Finishing Touches: Sprinkle with Parmesan and garnish with basil and red pepper flakes.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 36gProtein: 12gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 450mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 600IUVitamin C: 10mgCalcium: 200mgIron: 1.5mg

Notes

Ensure yeast is fresh and activate it properly for a light crust. Customize toppings to personal taste.

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