Description
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main / Appetizer
- Method: Baking
- Cuisine: Italian-inspired / Fusion
Nutrition
- Serving Size: 1/4 flatbread
- Calories: 280
- Sugar: 2g
- Sodium: 460mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
