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 I’ve ever had.