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
Scale
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.
