This pesto flatbread with mozzarella and arugula is everything I look for in a light yet satisfying meal—fresh, flavorful, and fast. The blend of herbaceous pesto, creamy melted mozzarella, and crisp arugula creates a perfect balance of textures and taste. Whether I’m preparing a quick lunch or serving a crowd-pleasing appetizer, this flatbread always hits the spot.
Why You’ll Love This Recipe
I love how effortlessly this dish comes together in under 30 minutes. It uses simple ingredients I often already have on hand, and it’s endlessly customizable. The rich pesto and fresh greens make each bite vibrant and full of flavor. It’s ideal for a busy weeknight or a relaxed gathering with friends.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
flatbread or naan (store-bought or homemade) basil pesto fresh mozzarella, sliced or torn cherry tomatoes (optional) olive oil fresh arugula salt and pepper crushed red pepper flakes (optional) Parmesan cheese (optional, for garnish)
Directions
Preheat the oven to 425°F (220°C). I like placing a baking sheet or pizza stone inside to heat up while I prep.
Assemble the flatbread by laying it on parchment paper. I spread a generous layer of pesto over the base, then arrange mozzarella slices and cherry tomatoes if I’m using them.
Bake for 8–10 minutes, directly on the hot baking sheet or stone, until the cheese is bubbly and the edges are golden and crisp.
Top with arugula right after baking. I drizzle with olive oil and season with salt, pepper, and crushed red pepper flakes if I want a little kick.
Serve sliced, warm or at room temperature. I sometimes finish it with a sprinkle of Parmesan for an extra savory note.
Add protein: I often top it with grilled chicken or even a poached egg to make it more filling.
Experiment with cheeses: Burrata, ricotta, or goat cheese give it a different twist without overpowering the pesto.
Make it vegan: I use dairy-free mozzarella and plant-based pesto for a completely vegan version.
Add vegetables: Caramelized onions, roasted bell peppers, or zucchini bring in sweet and smoky flavors.
Storage/Reheating
Storage: I store leftovers in an airtight container in the fridge for up to 2 days.
Reheating: I reheat it in a 350°F (175°C) oven for 5–7 minutes until it’s warmed through and the crust is crisp again. I avoid microwaving since it softens the flatbread.
Freezing: I don’t freeze it with the arugula on top, but I can freeze the assembled flatbread (before baking) and bake it fresh later.
FAQs
Can I use pizza dough instead of flatbread?
Yes, I roll it out thin and sometimes pre-bake it for a few minutes before adding toppings. It gives a more traditional pizza crust feel.
Is store-bought pesto okay?
Absolutely. While I love the freshness of homemade pesto, a good-quality store-bought version works just as well when I need something quick.
Which mozzarella should I use?
I prefer fresh mozzarella for its soft texture and great melt. Shredded low-moisture mozzarella is a solid alternative if that’s what I have available.
Is this recipe gluten-free friendly?
It is if I use gluten-free flatbread. Everything else in the recipe is naturally gluten-free.
How do I keep arugula from wilting?
I always add it after baking so it stays fresh and crisp. A light toss in olive oil helps keep it vibrant and flavorful.
Conclusion
This pesto flatbread with mozzarella and arugula is a simple, flavor-packed recipe I keep in regular rotation. It’s light yet satisfying, versatile enough to change up often, and elegant enough to serve to guests. With just a handful of ingredients and quick prep, it’s one of those dishes I can rely on whenever I want something delicious without a lot of effort.
This pesto flatbread features a crisp base layered with herby basil pesto, melted mozzarella, and topped with fresh arugula for a light yet satisfying meal or appetizer.
Ingredients
Flatbread or naan (store-bought or homemade)
Basil pesto
Fresh mozzarella, sliced or torn
Cherry tomatoes (optional)
Olive oil
Fresh arugula
Salt and pepper
Crushed red pepper flakes (optional)
Parmesan cheese (optional, for garnish)
Instructions
Preheat oven to 425 °F (220 °C). Place a baking sheet or pizza stone inside to heat.
Lay flatbread on parchment paper. Spread a generous layer of pesto over the surface.
Arrange mozzarella slices (and cherry tomatoes, if using) over the pesto base.
Bake directly on the hot baking sheet or stone for 8–10 minutes, until the cheese is bubbly and edges are golden.
Immediately top with fresh arugula. Drizzle olive oil, season with salt, pepper, and red pepper flakes (if using).
Optionally sprinkle Parmesan over the top. Slice and serve warm or at room temperature.
Notes
Use gluten-free flatbread for a gluten-free version.
Top with grilled chicken, a poached egg, or other proteins to make it more filling.
Try other cheeses like burrata, goat cheese, or ricotta for variation.
Add vegetables such as roasted bell peppers, zucchini, or caramelized onions for extra flavor.
Reheat in a 350 °F (175 °C) oven for 5–7 minutes to crisp it back up; avoid microwaving to preserve texture.
You can freeze the assembled (but unbaked) flatbread; bake it fresh when ready.
