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
Scale
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.
