Ingredients
Scale
- 4 flatbreads or naan
- 1/2 cup pesto sauce
- 1 cup cherry tomatoes, halved
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- Fresh basil leaves, for garnish
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Slice the cherry tomatoes, shred the mozzarella, and crumble the feta. Prepare all toppings.
- Place flatbreads on the baking sheet and brush the edges lightly with olive oil.
- Spread a thin layer of pesto on each flatbread. Top with mozzarella, cherry tomatoes, and feta.
- Bake for 10–12 minutes, or until the cheese is melted and the edges are golden and crisp.
- Remove from oven and garnish with fresh basil, a dash of salt and pepper, and an optional drizzle of olive oil.
- Slice and serve warm.
Notes
- Use store-bought or homemade pesto for convenience and flavor variety.
- For extra crispiness, bake flatbreads directly on the oven rack.
- Try adding red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 flatbread
- Calories: 390
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 35mg
Keywords: pizza flatbreads, quick flatbread recipe, pesto pizza, easy vegetarian dinner, naan pizza