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Small plate with three slices of pesto flatbread pizza garnished with extra fresh basil leaves and red pepper flakes.
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Pesto Flatbread

Crazy easy and packed with flavor, with fresh basil pesto, briny Kalamata olives, juicy tomatoes, and creamy mozzarella and Parmesan.
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Appetizer, Dinner, Lunch, Main
Cuisine: American
Keyword: pesto flatbread
Servings: 4
Calories: 470kcal
Author: Monica Lensink

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

    • 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.
    • 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.

Nutrition

Calories: 470kcal | Carbohydrates: 19g | Protein: 15g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 39mg | Sodium: 1236mg | Potassium: 120mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1702IU | Vitamin C: 4mg | Calcium: 355mg | Iron: 1mg