Pesto Flatbread
Crazy easy and packed with flavor, this Pesto Flatbread pizza has lots to love! We devour the fresh basil pesto, briny Kalamata olives, juicy tomatoes, and creamy mozzarella and Parmesan. And who doesn’t enjoy a satisfying meal that takes just 5 minutes to toss together and 10 minutes to bake?
Vegetarian Flatbread Pizza with Pesto
No doubt about it, I’m in a flatbread era, and totally delighted about it. They are so easy to make and fit the bill for a lightning fast meal that can be customized to everyone’s preference.
This meatless pesto flatbread style pizza has some extra things going for it:
- Super fast. You can easily assemble these in about 5 minutes, with minimal prep or hassle, then it’s just about 10 minutes to bake up to crisp perfection.
- Positively packed with flavor. Between the vibrant pesto, tangy olives, and rich sun-dried tomatoes, these flatbreads are bursting with delicious bold taste.
- Perfectly healthy-ish. Pizza but make it green and add some vegetable matter? Yes!
This combination of toppings is loosely inspired by one of our favorite specialty pizzas, Mickey’s Magic, on the menu at a local chain, Lost Dog Pizza and Cafe. My husband, step-kids, and I all love the flavor, and that it’s meatless, to boot!
Serving Suggestions
I love to gobble up flatbreads with a simple salad or a few crisp veggies to round out our plates.
It’s also fun to make smaller, “two-bite”-sized slices, for a snack or appetizer at game watch parties, kids’ events, or any other casual gathering. For this, it’s fun to make a mix of flatbreads — this pesto version, BLT, pepperoni pizza for the meat lovers, BBQ chicken for a twist, etc.
Ingredient & Substitution Notes
Here are a few notes and shopping tips about the ingredients you’ll need. Find full amounts in the print-friendly recipe card below.
- Flatbread-style crusts. Any style of flatbread can make a great pizza dough; if you’re looking for a specific product recommendation, my favorite of all that I’ve tried is the Lavash style flatbread sold at Trader Joe’s. It has good flavor, crisps up well, and is very thin yet still sturdy enough to hold sauce, cheese, and toppings.
- Pesto. A great basil pesto carries the day! Try a classic homemade version with garlic and olive oil, a healthy zucchini pesto for fun, or grab store-bought to keep things super simple.
- Mozzarella and Parmesan cheese. For maximum melting and flavor.
- Fresh tomatoes. Grape or cherry tomatoes work perfectly.
- Kalamata olives.
- Toasted pine nuts. Optional, because I know they are pricey, pound for pound. But if you can swing it, the flavor’s amazing and a tiny bit goes a long way.
Can I use naan or another type of bread?
Yes! Any type of flat-ish, such as naan, roti, or even tortillas can work as a pizza crust for a terrific semi-homemade meal. Garlicky naan pizza is actually another of our family favorites! Just keep in mind that the puffier the bread, the more filling the final flatbread will be. If you’re looking for a thin and crispy crust, choose your base accordingly.
How To Make Pesto Flatbreads
This is certainly a simple meal! This is a quick overview; find more details in the print-friendly recipe card below.
- Preheat your oven to 425 degrees F and set your flatbread(s) on large rimmed baking sheets. Depending on the size of your flatbread and of your pan, you may be able to use just one pan, but if you need two, use them or bake the flatbreads one at a time. The crusts ideally should not overlap.
- Spread pesto across the flatbreads in a thin, even layer, leaving a small rim exposed.
- Sprinkle on mozzarella. Not too much! It will melt to fill in the gaps.
- Top with tomatoes, olives, pine nuts, and a light dusting of Parmesan.
- Bake for about 10 minutes. The cheese should be fully melted and bubbling in a few spots. The exposed flatbread edges should be golden brown, and the tomatoes will be juicy and partially burst.
You can always finish with fresh basil leaves, an extra drizzle of olive oil or balsamic glaze, or a sprinkle of sea salt if you’re feeling extra fancy.
Pro Tip
I know it’s hard to wait, but let the pizza cool for a couple of minutes before slicing and serving! Trying to slice extremely hot pizza can be frustrating because the cheese will sometimes bunch and pull off. And it’s too hot to eat, anyway! Allow 1-2 minutes rest on a cutting board, then slice and devour.
Storage & Reheating
Have leftovers? You may or may not expect a flatbread to reheat well, but happily it can!
- Store extra by stacking pieces so that two sides with toppings are facing each other, and the plain crusts face out. Slide the stacks into large zip-top storage containers, seal tightly, and store in the fridge for up to 3 days.
- To reheat, use the oven or toaster oven to get the crust nice and crisp again. I use my Breville, and warming pre-cooked flatbreads takes about 5 minutes on 325 degrees F at super convection (the air fryer setting). Your standard oven will accomplish the exact same thing. For maximum re-crisping, place flatbread slices directly on the rack when warming, not on a baking sheet.
Related Recipes
You can never have too many pizza recipes! Flatbreads and naan pizza is always delicious, but we also love to go all out with a classic, unbeatable pizza margherita or arugula tomato combination.
Craving more pesto? Pesto pasta with peas, creamy pesto gnocchi, and salmon pesto pasta are regulars in our dinner rotation. If you’re a Noodles & Company fan, you must check out my copycat pesto cavatappi recipe, too.
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Pesto Flatbread
Ingredients
- 2 flatbread crusts
- 1 cup basil pesto
- 2 cups shredded mozzarella cheese
- 1/2 cup cherry or grape tomatoes halved
- 1/2 cup Kalamata olives pitted
- 1-2 Tablespoons toasted pine nuts
- 1-2 Tablespoons Parmesan cheese
- red pepper flakes and fresh basil optional garnish
Instructions
- Preheat the oven to 425 degrees F. Set flatbreads on a large rimmed baking sheet.2 flatbread crusts
- Spoon and swirl a thin layer of pesto over each flatbread.1 cup basil pesto
- Sprinkle the mozzarella over the pesto, then evenly space the tomatoes, olives, and pine nuts on top. Sprinkle Parmesan on top to finish.2 cups shredded mozzarella cheese, 1/2 cup cherry or grape tomatoes, 1/2 cup Kalamata olives, 1-2 Tablespoons toasted pine nuts, 1-2 Tablespoons Parmesan cheese
- Transfer to the oven and bake for 9-12 minutes, until the cheese is melted and bubbling in spots, and the exposed flatbread edges are brown and crisp.
- Remove flatbreads from the oven. Sprinkle with red pepper flakes and fresh basil, if desired. Slice and enjoy!red pepper flakes and fresh basil
Notes
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- This recipe makes 2 flatbreads, but is super easy to scale up for a crowd or down for a simple lunch for one.
- Store extra by stacking pieces so that two sides with toppings are facing each other, and the plain crusts face out. Slide the stacks into large zip-top storage containers, seal tightly, and store in the refrigerator for up to 3 days.
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- To reheat, use the oven or toaster oven to get the crust nice and crisp again. I use my Breville, and warming pre-cooked flatbreads takes about 5 minutes on 325 degrees F at super convection (the air fryer setting). Your standard oven will accomplish the exact same thing. For maximum re-crisping, place flatbread slices directly on the rack when warming, not on a baking sheet.
