If you’re craving a pizza that bursts with vibrant flavors yet remains delightfully simple, this Pesto Flatbread Pizza Recipe is going to be your new favorite. It combines the fresh, herbaceous punch of homemade basil pesto with the comforting, chewy crunch of crisp flatbread, topped with creamy mozzarella, tangy sun-dried tomatoes, and briny Kalamata olives. Perfect for a cozy dinner or entertaining friends, this recipe brings restaurant-quality freshness right into your kitchen without any fuss. Get ready to dive into layers of cheesy, garlicky goodness that feel both light and indulgent, all wrapped up in a beautiful, golden crust you made yourself.
Ingredients You’ll Need
Each ingredient in this Pesto Flatbread Pizza Recipe plays a key role, whether it’s creating the perfect dough texture, adding fresh herbal brightness, or layering on rich, savory toppings. The list is straightforward but essential to get those authentic, crave-worthy flavors just right.
- Warm water (1 cup, 105-115°F): Activates the yeast for a perfect dough rise.
- Sugar (1 teaspoon): Feeds the yeast to get it bubbling and ready.
- Active dry yeast (2 1/4 teaspoons or 1 packet): The magic ingredient that makes your dough light and airy.
- All-purpose flour (2 1/2 cups plus extra): The foundation of your flatbread’s chewy texture.
- Salt (1 teaspoon): Enhances all the natural flavors in the dough.
- Olive oil (2 tablespoons plus extra): Adds moisture and richness to the dough and helps the crust crisp up.
- Fresh basil leaves (2 cups, packed): The vibrant heart of the pesto, bursting with fresh, green flavor.
- Grated Parmesan cheese (1/2 cup plus 2 tablespoons for topping): Adds a nutty and salty depth to the pesto and pizza.
- Pine nuts (1/3 cup, toasted): Give pesto a lovely crunch and toasty aroma.
- Garlic cloves (2, minced): Brings a warm, savory punch to the pesto.
- Olive oil (1/4 cup plus more as needed): Smooths out the pesto and binds the ingredients together.
- Salt and freshly ground black pepper: To taste, balancing and seasoning the pesto beautifully.
- Prepared pesto (1 cup): The delicious sauce spread over your flatbread.
- Fresh mozzarella cheese (8 ounces, sliced): Melts perfectly for creamy, bubbly topping.
- Sun-dried tomatoes (1/2 cup, oil-packed and drained): Adds sweet and tangy bursts.
- Kalamata olives (1/4 cup, pitted and halved): Brings a briny savoriness that complements the other toppings.
- Fresh basil leaves (for garnish, optional): Brightens the final presentation with color and aroma.
- Red pepper flakes (for garnish, optional): Adds a hint of heat if you like a spicy kick.
How to Make Pesto Flatbread Pizza Recipe
Step 1: Activate the Yeast
Start by combining warm water and sugar in a large bowl, then sprinkle the yeast over the top. Let it sit for about 5 to 10 minutes until it becomes foamy. This foaming is your yeast waking up and ready to work its magic, crucial for a light and airy dough. If it doesn’t foam, don’t hesitate to start again with fresh yeast for best results.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together your flour and salt. This might seem simple, but it ensures even seasoning and helps develop a perfect dough texture when mixed with the wet ingredients.
Step 3: Combine Wet and Dry Ingredients
Add olive oil to your yeast mixture to introduce richness, then gradually incorporate the flour mixture. Use a wooden spoon or just your hands to bring everything together until you have a shaggy dough that begins to come together without being sticky or dry.
Step 4: Knead the Dough
Turn the dough onto a lightly floured surface and knead it lovingly for 5 to 7 minutes. A smooth, elastic texture is the goal here, adjusting with small additions of flour or water as needed. This step builds the structure needed for that perfect chew in your flatbread.
Step 5: First Rise
Place your dough in a lightly oiled bowl and turn it around to coat. Cover it with a cloth or plastic wrap and let it rest in a warm spot for about 1 to 1.5 hours. The dough will double, developing flavor and springiness, which makes your flatbread extra delicious.
Step 6: Prepare the Pesto
While the dough rises, toast pine nuts gently in a dry skillet until golden and fragrant—this unlocks a whole new depth of flavor. Then, toss basil leaves, Parmesan, pine nuts, and garlic into a food processor and pulse until finely chopped. Slowly stream in olive oil while processing until smooth. Season with salt and pepper thoughtfully to balance the bright and savory notes of your pesto.
Step 7: Shape the Flatbread
Once your dough has doubled, punch it down to release trapped air and divide into two portions. Roll or gently stretch each piece on a floured surface into thin, oval or rectangular shapes around a quarter-inch thick. Using parchment paper here makes transferring to the oven a breeze.
Step 8: Assemble the Pizza
Spread a generous layer of your freshly made pesto evenly over the flatbread, leaving a small border. Layer slices of mozzarella, sun-dried tomatoes, and Kalamata olives evenly on top, and sprinkle with grated Parmesan for a little extra cheesy magic.
Step 9: Bake to Perfection
Preheat your oven to 450°F with a pizza stone or baking sheet inside to ensure crispy, evenly cooked crusts. Slide your pizza on the parchment paper straight onto the hot surface and bake for 12 to 15 minutes. Watch as the cheese bubbles and the crust turns a beautiful golden brown.
Step 10: Final Touches
Remove your pizza from the oven, let it cool just a few minutes to settle, then garnish with fresh basil leaves and a sprinkle of red pepper flakes if you’d like some heat. Slice up and dive in while still warm for the best experience!
How to Serve Pesto Flatbread Pizza Recipe
Garnishes
Fresh basil leaves add a pop of color and bring out the basil in the pesto even more. A dash of red pepper flakes wakes up the dish with just the right hint of spice, making each bite exciting and vibrant. These simple touches make your pizza look as amazing as it tastes.
Side Dishes
Pair your pesto flatbread pizza with a crisp green salad tossed in a light vinaigrette or a fresh tomato and arugula salad to complement the richness of the cheese and olives. Roasted vegetables or a bowl of soup can also round out the meal perfectly, adding heartiness without overpowering the delicate pesto flavors.
Creative Ways to Present
Serving your Pesto Flatbread Pizza Recipe on a rustic wooden cutting board or slate slab adds charm and a touch of casual elegance. Cut the pizza into fun strips for sharing at a party or serve individual flatbreads with different toppings for a colorful, interactive meal. Adding edible flowers or microgreens as garnish can turn your homemade pizza into a true masterpiece, perfect for impressing guests.
Make Ahead and Storage
Storing Leftovers
Wrap leftover flatbread pizza tightly in plastic wrap or store in an airtight container in the refrigerator. It will stay fresh for up to 3 days, allowing you to easily enjoy those irresistible flavors without making a whole new pizza.
Freezing
You can freeze fully assembled but unbaked flatbreads by wrapping them well in plastic and foil, then placing them in the freezer for up to 2 months. When ready to eat, simply bake from frozen by adding a few extra minutes to the baking time, giving you a speedy, fresh-feeling meal anytime.
Reheating
To reheat your leftover pesto flatbread pizza, pop it in a preheated oven at 375°F for 8-10 minutes or until warmed through and the crust gets crispy again. Avoid microwaving if possible, as that can make the crust soggy and dull the vibrant flavors.
FAQs
Can I use store-bought pesto instead of making it from scratch?
Absolutely! While homemade pesto offers unbeatable freshness and flavor, store-bought pesto works well too and makes this recipe even quicker. Just be sure to pick a good-quality pesto for the best taste.
Is it possible to use pre-made pizza dough instead of making my own?
Yes, using pre-made dough can save you time and still yield delicious results. Just roll it out as directed and proceed with topping and baking as the recipe guides you.
How can I make this recipe dairy-free or vegan?
Swap the mozzarella and Parmesan for dairy-free cheese alternatives or nutritional yeast for a cheesy flavor. You can also make your pesto without cheese by adding extra pine nuts or nutritional yeast and plenty of garlic and basil for flavor.
Can I add other toppings to this pesto flatbread pizza?
Definitely! Feel free to customize with roasted vegetables, artichokes, grilled chicken, or even a drizzle of balsamic glaze after baking for an extra layer of complexity.
What’s the best way to get a crispy crust on this pizza?
Preheating a pizza stone or heavy baking sheet in your oven ensures that the flatbread cooks evenly from below, resulting in a wonderfully crisp crust. Also, rolling the dough thin and not overloading toppings helps keep the crust light and crunchy.
Final Thoughts
This Pesto Flatbread Pizza Recipe has quickly become one of my go-to dishes for a delicious meal that feels both special and easy. The balance between fresh pesto, melty mozzarella, and vibrant toppings creates a harmony of flavors that’s hard to beat. I can’t wait for you to give it a try and watch it become a family favorite in your home too. Trust me, once you make this, you’ll wonder why you ever ordered takeout pizza again!
Print
Pesto Flatbread Pizza Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours
- Yield: 2 servings
- Category: Pizza
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Pesto Flatbread Pizza recipe guides you through making a flavorful homemade pizza with a crispy flatbread crust topped with fresh pesto, mozzarella, sun-dried tomatoes, and Kalamata olives. Combining a slow-risen dough with a vibrant basil pesto and a hot oven bake results in a delicious, restaurant-quality pizza that’s perfect for a cozy meal at home.
Ingredients
Dough Ingredients
- 1 cup warm water (105-115°F)
- 1 teaspoon sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil, plus more for drizzling
Pesto Ingredients
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts, toasted
- 2 cloves garlic, minced
- 1/4 cup olive oil, plus more as needed
- Salt and freshly ground black pepper to taste
Pizza Toppings
- 1 cup pesto (prepared above)
- 8 ounces fresh mozzarella cheese, sliced
- 1/2 cup sun-dried tomatoes, oil-packed, drained
- 1/4 cup Kalamata olives, pitted and halved
- 2 tablespoons grated Parmesan cheese, for sprinkling
- Fresh basil leaves, for garnish (optional)
- Red pepper flakes, for garnish (optional)
Instructions
- Activate the yeast: In a large bowl, combine the warm water and sugar. Sprinkle the yeast over the surface and let it sit for 5-10 minutes until foamy, indicating active yeast. If it does not foam, discard and use fresh yeast.
- Mix dry ingredients: In a separate bowl, whisk together the flour and salt to evenly distribute the salt throughout the flour.
- Combine wet and dry ingredients: Add olive oil to the yeast mixture. Gradually add the flour mixture to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.
- Knead the dough: Turn dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Adjust flour or water as needed to achieve a lightly tacky but not sticky dough.
- Let dough rise: Place dough in a lightly oiled bowl, turning to coat all sides. Cover with plastic wrap or kitchen towel and let rise in a warm spot for 1-1.5 hours or until doubled in size.
- Toast pine nuts: Heat a dry skillet over medium heat and toast pine nuts for 3-5 minutes until golden and fragrant. Remove and let cool slightly.
- Prepare pesto: In a food processor, combine basil, Parmesan, toasted pine nuts, and garlic. Pulse until finely chopped. With processor running, slowly drizzle in olive oil until desired consistency is reached. Season with salt and freshly ground black pepper.
- Preheat oven: Set oven to 450°F (232°C). Place a pizza stone or baking sheet inside to heat thoroughly for even cooking.
- Prepare dough for pizza: Punch down the risen dough to release air, then turn it onto a floured surface. Divide into two portions and roll or stretch each into a thin oval or rectangle about 1/4 inch thick.
- Assemble pizza: Transfer the shaped dough onto parchment paper. Spread a generous layer of pesto over the dough, leaving a small border. Arrange mozzarella slices, sun-dried tomatoes, and Kalamata olives on top. Sprinkle grated Parmesan cheese over the toppings.
- Bake: Slide the pizza on the parchment paper onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes until crust is golden and cheese is melted and bubbly. Watch carefully to avoid burning.
- Serve: Remove the pizza from oven and let it cool for a few minutes. Garnish with fresh basil leaves and red pepper flakes if desired. Slice, serve immediately, and enjoy!
Notes
- Ensure water temperature for yeast activation stays between 105-115°F to avoid killing the yeast.
- Toasting pine nuts enhances their flavor but watch closely to prevent burning.
- Use parchment paper for easy transfer of pizza to the hot stone or baking sheet.
- Pesto can be made ahead and refrigerated for up to 2 days.
- Adjust thickness of dough according to preferred crust crispiness.
- Fresh mozzarella works best for melting and texture.
- Feel free to customize toppings according to taste preferences.
