Pesto Flatbread Pizza

Name: Pesto Flatbread Pizza
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: 1 packaged flatbread; 1/4 cup pesto; 2 tablespoons pesto; 2 tablespoons pine nuts; 1/4 cup sun-dried tomatoes (drained and patted dry); 5 slices fresh mozzarella cheese; Pinch crushed red pepper flakes (about 1/8 teaspoon); Freshly cracked black pepper (optional)

This Pesto Flatbread Pizza is fast, easy, and loaded with savory flavors! Ready in under 15 minutes, it’s perfect for a weeknight meal or a quick appetizer.

Pesto flatbread pizza on a sheet of parchment paper next to fresh basil leaves.

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Ingredients
How to make flatbread pizza
Top tips
FAQ
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Recipe

This savory pesto flatbread pizza combines so many of my favorite summer ingredients.

I always have plenty of basil growing right outside my front door. It makes the brightest, freshest pesto, which allows it to be enjoyed year round.

There’s also stringy, melty fresh mozzarella and plump sun-dried tomatoes. Add a few crushed red pepper flakes for maximum Italian flavor.

I’m always on the hunt for fast weeknight meals, so I like to use packaged flatbread in this pesto pizza recipe to keep it under 15 minutes without compromising on taste.

Ingredients

Packaged flatbread
Pesto
Pine nuts
Sun-dried tomatoes, drained and patted dry
Fresh mozzarella cheese
Crushed red pepper flakes
Freshly cracked black pepper

How to make flatbread pizza

Preheat the oven according to flatbread package directions.
Place flatbread on a baking sheet and spread pesto over the top.
Sprinkle evenly with pine nuts and sun-dried tomatoes.
Top with mozzarella cheese and sprinkle with crushed red pepper flakes and freshly cracked black pepper.
Bake according to package directions. Cut and serve.

Top tips

Make homemade pesto

You can use store bought pesto for this recipe, but I recommend making it from scratch!

I made fresh basil pesto from the basil in my garden, but other types of pesto would also be delicious here, including my Walnut Arugula Pesto, Spinach Pesto, or even my Pistachio Pesto.

How to store pesto pizza

This pizza is best enjoyed the same day it’s made, but leftovers can be stored in an airtight container in the fridge for up to 2 days.

I recommend freezing individual slices separated by sheets of parchment paper to prevent sticking. To reheat, microwave or bake until hot.

Tips for customizing pesto pizza:

Meat eaters can add shredded rotisserie chicken
Vegans can use vegan cheese or leave it off
Swap the sun-dried tomatoes for sliced roasted red peppers or halved fresh grape tomatoes
Use regular shredded mozzarella cheese, or your other favorite cheese in place of the fresh mozzarella
Top the whole thing with burrata after cooking
Use any pesto you like such as basil pesto, spinach pesto, or pistachio pesto
Swap the flatbread for traditional pizza crust and adjust the baking time as needed

FAQ

Is pesto healthy?

Pesto, like most foods, can be healthy in moderation. It is higher in calories than some sauces but it’s also made with natural ingredients, like basil, olive oil and nuts.

What are sun dried tomatoes?

Sun dried tomatoes start out as regular ripe tomatoes that lose some of their water content after being dried in the sun. They’re chewy, a little sweet, and loaded with flavor.

I like buying sun dried tomatoes julienne cut and packed in oil to make them convenient to use, but if you can only find larger tomatoes you can chop them yourself before using.

Is flatbread the same thing as pizza crust?

No, flatbread is much thinner than a traditional pizza crust. Pizza crust would also be delicious in this recipe!

More pizza recipes

Slices of pesto flatbread pizza on a sheet of parchment paper.

If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

Recipe