Caprese Pesto Flatbread Pizza

• 1 pre-made flatbread crust
• 1/2 cup basil pesto
• 4 oz fresh mozzarella, sliced
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil
• Fresh basil leaves for garnish
• Salt to taste
• Ground black pepper to taste

Steps

1. 1 Preheat oven to 425°F.
2. 2 Spread the basil pesto evenly over the flatbread crust.
3. 3 Arrange the mozzarella slices and cherry tomatoes over the pesto.
4. 4 Drizzle with olive oil and sprinkle with Parmesan cheese.
5. 5 Bake for 12 minutes, or until the crust is crispy and the cheese is bubbly.
6. 6 Remove from the oven and garnish with fresh basil leaves.
7. 7 Season with salt and pepper to taste.
8. 8 Slice and serve immediately.

Equipment

• Baking sheet
• Pastry brush

Variations

• Add grilled chicken for a protein boost.
• Swap cherry tomatoes for roasted red peppers for a smoky twist.

Substitutions

• Use store-bought pesto if you're short on time.
• Substitute goat cheese for mozzarella for a tangy flavor.

Pairings

• Arugula salad with lemon vinaigrette
• Garlic knots

Nutrition

Tips

• For extra flavor, toast the flatbread crust for 5 minutes before adding toppings.
• Use fresh mozzarella balls for a more authentic touch.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a 350°F oven for 5-10 minutes.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a side arugula salad.
• Pair with a chilled glass of white wine.

FAQ