Pesto Tomato Mozzarella Flatbread
Store-bought flatbreads, basil pesto, fresh mozzarella and cherry tomatoes. On the table in 20 minutes.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Makes
- 2 flatbreads
This is pizza night for the nights when there is no dough in the house. Naan or any sturdy flatbread crisps beautifully in a hot oven, and a jar of pesto does the rest.
Serve it as
- A light dinner with a green salad, one flatbread per person.
- An easy appetizer, cut into strips.
- Lunch the next day, reheated in a dry skillet to keep the base crisp.
Pesto Tomato Mozzarella Flatbread
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Makes
- 2 flatbreads
Ingredients
Method
Heat the oven to 425°F. Put the flatbreads directly on a baking sheet.
Spread each flatbread with pesto, then top with mozzarella and tomatoes, cut side up. Drizzle with olive oil.
Bake for 8 to 10 minutes, until the cheese has melted and the edges are crisp.
Finish with basil, salt, pepper and a drizzle of balsamic glaze if you like.
A new recipe from our editors: times are estimates and have not yet been confirmed in our own test kitchen. Use the doneness cues and temperatures above.
