If you are craving a fresh and vibrant meal that feels like a celebration of summer flavors, this Pesto Flatbread Pizza Recipe is exactly what you need. It combines a crispy, chewy homemade flatbread crust with a lush, homemade basil pesto, topped generously with melty mozzarella, tangy sun-dried tomatoes, and salty Kalamata olives. Each bite offers a perfect balance of herbaceous, creamy, and savory notes that will have you reaching for seconds and wanting to share this delicious creation with everyone you know. Let me walk you through making this delightful dish at home — it’s surprisingly simple and so rewarding.
Ingredients You’ll Need
Ingredients You’ll Need
Getting this Pesto Flatbread Pizza Recipe just right means using fresh, quality ingredients that deliver authentic flavors and textures. Each component serves an important role, whether it’s building the dough’s perfect bite or layering vibrant toppings.
- Warm water (105-115°F): Activates the yeast for a perfect dough rise.
- Sugar: Feeds the yeast to ensure it becomes bubbly and active.
- Active dry yeast: The magic spark for soft, airy flatbread.
- All-purpose flour: The foundational structure of the dough; you may need a little extra for dusting.
- Salt: Enhances all the flavors in the dough and pesto.
- Olive oil: Adds richness and helps create a tender crust and smooth pesto.
- Fresh basil leaves: Essential for that vibrant, fresh, and fragrant pesto base.
- Parmesan cheese: Brings a salty, nutty depth to the pesto and flatbread topping.
- Pine nuts: Toasted to add a lovely crunch and an earthy warmth to the pesto.
- Garlic: Provides a sharp, aromatic kick that balances the richness of the cheese and oil.
- Pesto (prepared from above ingredients): The star sauce tying the whole pizza together.
- Fresh mozzarella cheese: Melts into gooey, smooth pockets of flavor on your pizza.
- Sun-dried tomatoes: Deliver a concentrated, sweet-tart contrast atop the cheesy canvas.
- Kalamata olives: Offer a salty, briny punch that complements the other toppings.
- Fresh basil leaves (optional): For garnish, adding color and fresh aroma.
- Red pepper flakes (optional): A sprinkle for a gentle heat boost, if you like a little spice.
How to Make Pesto Flatbread Pizza Recipe
Step 1: Activate Your Yeast
Start by whisking warm water and sugar in a large bowl, then sprinkle the yeast on top. Let it sit until foamy, about 5-10 minutes. This step ensures your yeast is alive and ready to make fluffy dough. If no foam appears, grab fresh yeast to get the best rise.
Step 2: Prepare the Dough Base
Mix the flour and salt in a separate bowl to distribute the seasoning evenly in the dough. Combine the yeast mixture with olive oil, then slowly add in the dry ingredients, stirring until a shaggy dough forms.
Step 3: Knead for Perfection
Turn your dough onto a floured surface and knead for 5-7 minutes until it’s smooth and elastic. It should feel slightly tacky but not sticky. This kneading develops the gluten, which makes your flatbread pleasantly chewy.
Step 4: First Rise
Place the dough in an oiled bowl, turning it to coat, then cover and let it rise in a warm spot for 1 to 1.5 hours until doubled in size. This fermenting process builds flavor and creates a light texture.
Step 5: Make the Pesto
While the dough rises, toast pine nuts in a dry skillet until golden and fragrant, then blend them with basil, Parmesan, and garlic in a food processor. Slowly pour in olive oil and season with salt and pepper to create that signature pesto glory.
Step 6: Preheat and Shape
Heat your oven to 450°F and place your pizza stone or baking sheet inside to get nice and hot. Punch down the dough to release air, divide it in half, and roll or stretch each piece into a thin oval or rectangle on parchment paper.
Step 7: Build Your Pizza
Spread a generous layer of pesto on each dough base, leaving room at the edges. Layer with mozzarella slices, sun-dried tomatoes, and Kalamata olives, then sprinkle the top with more grated Parmesan for that savory punch.
Step 8: Bake to Golden Perfection
Slide your parchment paper pizza onto the hot stone or baking sheet. Bake for 12-15 minutes until crust edges are golden and cheese bubbles into melty perfection. Keep an eye on it so it doesn’t burn.
Step 9: Garnish and Serve
Remove your masterpiece and let it sit for a few minutes. Top with fresh basil leaves and a pinch of red pepper flakes if you want a little heat. Slice it up and dig in while warm!
How to Serve Pesto Flatbread Pizza Recipe
Garnishes
Fresh basil leaves add a pop of color and herbaceous brightness that makes your pizza look as vibrant as it tastes. A sprinkle of red pepper flakes adds a subtle zing that balances the rich pesto and creamy cheese.
Side Dishes
Serve this Pesto Flatbread Pizza Recipe alongside a crisp green salad dressed in lemon vinaigrette to cut through the richness. Roasted vegetables or a light soup also pair wonderfully, creating a balanced, satisfying meal.
Creative Ways to Present
For a fun twist, cut your flatbread pizza into small, bite-sized squares to serve as appetizers at your next gathering. Or layer several together with extra fresh pesto between slices for a stacked party platter. The possibilities are endless!
Make Ahead and Storage
Storing Leftovers
Keep leftover pizza in an airtight container in the refrigerator for up to 2 days. To maintain that chewy crust and fresh flavors, allow it to come to room temperature before reheating.
Freezing
You can freeze your baked flatbread pizza for up to 1 month. Wrap slices tightly in plastic wrap and foil to prevent freezer burn. Thaw overnight in the fridge before reheating for best results.
Reheating
The best way to reheat is in a hot oven at 375°F for about 10 minutes, or until the cheese is melty and the crust crisps up again. Avoid microwaving if you want to keep the crust from getting soggy.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! While homemade pesto has an unbeatable freshness, a good-quality store-bought pesto can save time and still bring wonderful flavor to your flatbread pizza.
What can I substitute for pine nuts in the pesto?
Walnuts, almonds, or cashews are excellent alternatives that provide a similar texture and nutty flavor in the pesto if pine nuts are hard to find or expensive.
How thin should I roll the dough?
Roll or stretch the dough to about ¼ inch thick. This thickness strikes a beautiful balance between crispiness and chewiness for the perfect flatbread texture.
Can I make the dough ahead of time?
Yes! You can prepare the dough up to a day in advance. After the first rise, punch it down, wrap it tightly, and refrigerate. Let it come back to room temperature before shaping and baking.
Is this recipe suitable for two people or more?
This Pesto Flatbread Pizza Recipe makes 2 generous servings, perfect for a cozy dinner. You can easily double the dough and topping quantities to serve a larger crowd or prepare multiple pizzas.
Final Thoughts
Making this Pesto Flatbread Pizza Recipe at home is such a joyful experience — from the fragrant pesto to the crispy crust and sumptuous toppings, every step invites you into a kitchen filled with warmth and delicious aromas. Give it a try; I promise it will become one of your new favorites to make again and again, whether for a casual weeknight dinner or a special gathering with friends.
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Pesto Flatbread Pizza Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours
- Yield: 2 servings
- Category: Pizza
- Method: Baking
- Cuisine: Italian
Description
Learn how to make a delicious homemade pesto flatbread pizza with a crispy thin crust, fresh basil pesto, mozzarella cheese, sun-dried tomatoes, and Kalamata olives. This step-by-step guide walks you through making the dough from scratch, preparing a vibrant basil pesto, and baking the perfect flatbread pizza for two.
Ingredients
Dough:
- 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 and oiling bowl
Pesto:
- 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
Toppings:
- 1 cup prepared pesto (from 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 Yeast: In a large bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, or until foamy. This foaming confirms the yeast is active.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt to ensure even distribution, an important step for proper dough development.
- Combine Wet and Dry Ingredients: Add olive oil to the yeast mixture, then gradually add the flour mixture while stirring with a wooden spoon or hands until a shaggy dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Adjust with flour or water as needed to achieve a slightly tacky but not sticky dough.
- First Rise: Place dough in a lightly oiled bowl, turn to coat, cover with plastic wrap or towel, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Toast Pine Nuts: In a dry skillet over medium heat, toast pine nuts for 3-5 minutes until golden and fragrant, then remove and cool.
- Prepare Pesto: In a food processor, pulse basil, Parmesan, toasted pine nuts, and garlic until finely chopped. With processor running, slowly add olive oil until desired consistency is reached. Season with salt and pepper to taste.
- Preheat Oven: Heat oven to 450°F (232°C) and place a pizza stone or baking sheet inside to heat thoroughly.
- Shape Dough: Punch down risen dough and turn out onto floured surface. Divide into two portions and roll or stretch each to a thin oval or rectangle about 1/4 inch thick.
- Prepare Flatbread Base: Transfer dough to parchment paper. Spread a generous layer of pesto over each flatbread, leaving a small border around the edges.
- Add Toppings: Arrange mozzarella slices, sun-dried tomatoes, and Kalamata olives evenly over the pesto. Sprinkle with grated Parmesan cheese.
- Bake: Slide the parchment with the flatbread onto the hot pizza stone or baking sheet. Bake 12-15 minutes until crust is golden and cheese is melted and bubbly. Monitor closely to avoid burning.
- Serve: Remove from oven, let cool a few minutes. Garnish with fresh basil and red pepper flakes if desired. Slice and serve immediately.
Notes
- Ensure water temperature is between 105-115°F to properly activate yeast without killing it.
- Toasting pine nuts enhances their flavor and adds a crunchy texture in the pesto.
- Using a pizza stone helps achieve a crispy crust by distributing heat evenly.
- Adjust the pesto’s olive oil quantity to get your preferred consistency, thicker for spreading, thinner for drizzling.
- If you don’t have a food processor, finely chop the ingredients and mix well by hand.
- Let the dough rest adequately to develop flavor and elasticity, crucial for a good crust.
