The Best Pesto and Mozzarella Flatbread Ever!

This is not your typical flatbread recipe. Perfect for a quick vegetarian dinner or an appetizer. This delicious flatbread includes a homemade flatbread crust, homemade basil pesto, topped with mozzarella cheese, tomatoes, and sun dried tomatoes. Garnish with za’atar then baked to perfection. I must say this is probably better than any restaurant flatbread ever!

You’ll Love This Flatbread

  • Homemade crispy crust always hits the spot.
  • Home basil pesto always taste better and fresher.
  • Quick and easy recipe ready in less than 30 minutes.
  • Its a delicious vegetarian meal that you can eat with your eyes. This is a great way to use up all those ripe tomatoes from the garden. Pin this recipe for later so that when you have a lot of juicy ripe tomatoes, you’ve got the perfect simple recipe to satisfy your hunger.

What You’ll Need:

For the flatbread dough:

You can have your own homemade crispy flatbread baked in the oven in less than 10 minutes. NO YEAST required.

  • All-Purpose Flour – All-purpose flour makes a good thin and crispy flatbread crust.
  • Salt
  • Warm Milk- Milk needs to be WARM. This is crucial into making your dough. Cold milk can leave you with sticky flatbread crust.
  • Olive Oil – Flatbread dough need oil to help it stretch. It also adds a nice aromatic flavor to the dough.
  • Baking Powder – Will make the dough rise quickly and makes the dough soft and fluffy.
  • Butter – Adding butter gives the dough a crispier crust.

For the homemade basil pesto:

I absolutely love pesto and all of the super fresh basil, garlicky, and cheese flavor. While store-bought pesto can taste great, you cant compare to the flavor of homemade! Here are the ingredients you will need:

  • Fresh Basil Leaves
  • Garlic Cloves
  • Pine nuts
  • Parmesan Cheese
  • Salt and Pepper
  • Olive Oil

Toppings

These delicious toppings will give you the best homemade flatbread recipe ever. Here are the toppings:

  • Sun dried tomatoes – Gives the flatbread a sweet and tangy taste.
  • Fresh Mozzarella Slices – This soft pre-sliced mozzarella cheese will melt perfectly in the oven giving you the best kind of cheese for this recipe.
  • Tomatoes – Thinly sliced tomatoes.
  • Za’atar- A Middle Eastern spice blends filled with aromatic combinations of dried oregano, thyme, sumac, and toasted sesame seeds.

The Best Pesto and Mozzarella Flatbread Ever!

5 from 1 vote
Recipe by Dena Merhi Course: Lunch
Servings

8

servings
Prep time

5

minutes
Cooking time

20

minutes
Calories

300

kcal

This is not your typical flatbread recipe. Perfect for a quick vegetarian dinner or an appetizer. This delicious flatbread includes a homemade flatbread crust, homemade basil pesto, topped with mozzarella cheese, tomatoes, and sun dried tomatoes. Garnish with za’atar then baked to perfection. I must say this is probably better than any restaurant flatbread ever!

Ingredients

  • For the flatbread dough
  • 4 Cups All-purpose flour

  • 1 1/2 Cups warm milk

  • 2 Teaspoon baking powder

  • 8 tablespoon butter

  • 3 Tablespoons Olive Oil

  • 1 Teaspoon salt

  • Pesto
  • 2 Cups Fresh Basil Leaves

  • 2 Cloves Garlic

  • 1/4 cup Pine Nuts

  • 1/4 Teaspoon Salt

  • 1/4 Teaspoon Pepper

  • Toppings
  • 8 OZ Fresh Mozzarella Sliced Cheese

  • 1/2 Cup Sun Dried Tomatoes

  • 3 Ripe Tomatoes thinly sliced

  • 2 Tablespoons Za’atar

Directions

  • For the flatbread dough:
  • Combine Dry Ingredients. In a mixing bowl combine flour, baking powder, and salt.
  • Mix Wet Ingredients. In another bowl combine the butter and milk and microwave until the butter has melted.
  • Combine Dry and Wet Ingredients together. Using a mixing bowl combine ingredients together.
  • On a floured surfaced counter area, knead the dough until smooth and elastic.
  • Rest. Cover the dough with a clean kitchen towel or plastic wrap and let rest for 10 minutes.
  • Divide and Roll Dough. Divide the dough into 8 equal pieces. Roll each piece so that it’s about 1/4 inch thickness.
  • Pesto
  • Using a food process, add the fresh basil leaves, garlic, pine nuts, Parmesan cheese, salt, and black pepper.
  • Pulse 5 times until a coarse mixture forms.
  • Turn the food processor on low and slowly pour the olive oil.
  • Pour the pesto in a mason jar or in a small bowl covered with a plastic wrap in the refrigerator for later use if needed.
  • Assembling
  • Preheat oven to 400 F degrees.
  • Transfer the rolled flatbread dough on a greased baking pan.
  • Spread pesto all over the dough.
  • Place few slices of mozzarella cheese and tomatoes on top of the pesto.
  • Garnish with sun dried tomatoes and za’atar.
  • Bake in the oven for 12 minutes or until golden and crisp and cheese is melted. Serve and enjoy!

Notes

  • Storing the pesto – Store in an airtight container or mason jar with lid in refrigerator for up to one week. Pesto is freezer friendly too. Freeze in plastic freezer bags for up to 6 months. Pesto may also be frozen in a small plastic container for up to 9-12 months.
  • If you don’t have sliced Mozzarella cheese, shredded will work great too.

One Comment

  1. this recipe was amazing and so easy to make! probably one of the flat breads Iโ€™ve ever had.