Description
Homemade Pesto Flatbread Pizza with Roasted Tomatoes and Mozzarella is a gourmet yet easy dish featuring crispy flatbread topped with fragrant pesto, juicy roasted tomatoes, and melted mozzarella. Perfect for a light meal or elegant appetizer.
Ingredients
Units
Scale
- 2 flatbreads (store-bought or homemade)
- 1/3 cup fresh basil pesto
- 1 cup cherry or grape tomatoes, halved
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- 6 oz fresh mozzarella cheese, sliced
- Optional: red pepper flakes
- Optional: fresh basil leaves for garnish
Instructions
- Preheat oven to 425°F (220°C).
- Toss halved cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes, until blistered and caramelized.
- Place flatbreads on a baking sheet or pizza stone. Spread each with a layer of basil pesto.
- Top with roasted tomatoes and slices of fresh mozzarella.
- Bake for 8–10 minutes, until cheese is melted and edges of the flatbread are crisp.
- Remove from oven and garnish with red pepper flakes and fresh basil leaves, if desired. Serve warm.
Notes
- Roast tomatoes ahead of time to save prep during mealtime.
- Drain fresh mozzarella to avoid excess moisture.
- Try naan or pita bread as a substitute base.
- Customize with different cheeses like goat cheese or feta.
- Store leftovers in the fridge and reheat in the oven for best texture.
Nutrition
- Serving Size: 1/2 flatbread
- Calories: 320
- Sugar: 4g
- Sodium: 460mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg