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Photography by Kell Lorenz
I’ve gotten really into flatbreads made with store-bought naan recently. They fill that craving for pizza without the astronomical delivery prices or the time and effort it takes to make homemade pizza dough, let alone trying to get the crust rolled out to the right thickness and baked to that crispy yet chewy consistency in a home oven.
You’ll love that these come together incredibly fast while still tasting great.
You can also jazz up these vegetarian flatbreads with other toppings. Want extra crunch? Toasted pine nuts add some fun texture and nutty flavor. Love a little heat? Top it with a sprinkle of red pepper flakes!
Quick Tip!
- This recipe makes two flatbreads, but you can totally adapt it to the size of your hang! You can easily double or triple the recipe for a summer cocktail party or even make half a recipe if you’re making it as a dinner for one!
You better toast!
When I was first testing this recipe for Pesto & Mozzarella flatbread, I actually didn’t even toast the naan because I wanted to make it super quick and simple and it turned out just okay.
But the second time, I baked it, and it made a huge of difference! The naan gets nice and golden brown with a little crispiness around the edges. Toasting it also helped make it easier to pick up each slice without it falling all over the place. No one likes limp flatbread.
This recipe makes a great appetizer for parties! It’s served at room temp so you can make it ahead of time and have it ready when your guests arrive.
Ingredient Spotlight!
We’re keeping it super simple in the best way, but keep these few tips in mind for a supreme result!
- Pesto
- I’m not going to call you crazy for using store-bought pesto, but homemade really is better! Try my super easy and fresh basil pesto and you won’t ever be reaching for the jarred stuff again.
- Naan
- I love Stonefire naan for this recipe because the flavor and texture is consistently delicious and I found it readily available at most grocery stores. Can’t find naan? Thick pita bread or my pizza dough rolled to 8x12 oblong and then baked fully works great!
Let’s put it all together!
This super-easy dinner or party snack comes together so fast!
Ready to give these a try? Once they’re assembled, slice however you’d like (I love little triangles) and serve at room temperature.
If you have any questions about this recipe, drop them in the comments below!
🎉🎉🎉 Happy partying!
Recipe
Vegetarian Pesto Flatbread w/ Mozzarella
Ingredients
- 2 flatbreads 8x7 inches each (I love Stonefire naan)
- 2 tablespoons olive oil divided
- ½ cup pesto
- 4 ounces fresh mozzarella
Garnish
- toasted pinenuts
- fresh basil
- parmesan
- red pepper flakes
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Place your flatbreads onto a baking sheet and drizzle them with half the olive oil.2 flatbreads, 2 tablespoons olive oil
- Bake the flatbreads until golden, about 15 minutes for extra toasty goodness.
- When the flatbreads have cooled enough to touch, evenly top them with your pesto.½ cup pesto
- Tear that mozzarella into small pieces and evenly place it all over your pesto-topped flatbreads.4 ounces fresh mozzarella
- Drizzle with remaining olive oil, and sprinkle any of those garnishes all over your gorgeous flatbreads. Cut into however many pieces you want, and serve!toasted pinenuts, fresh basil, parmesan, red pepper flakes, 2 tablespoons olive oil
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