Vegetarian Pesto Flatbread w/ Mozzarella
These flavorful flatbreads are the answer to your need for a quick weeknight dinner or a crowd-pleasing party appetizer. Bright pesto meets creamy, fresh mozzarella and crisp naan for this stunning, and shareable, dish.
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Makes: flatbreads
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
Did you make this recipe?Share a pic and tag @cupofzest and use #cupofzest so I can see it!
Notes
Can’t find naan? Thick pita bread or pizza dough rolled to 8x12 oblong and then baked fully work great!
This recipe makes 2 deliciously topped flatbreads. You can serve them for dinner or cut them up into smaller bites, like I did in the pics, for a great party appetizer.
Serve these at room temperature!