Description

This Pesto Flatbread Pizza recipe offers a delicious homemade alternative to traditional pizza using a flavorful basil pesto and fresh toppings. With a perfectly crisp flatbread crust made from scratch, topped with creamy mozzarella, sun-dried tomatoes, and Kalamata olives, this vibrant pizza is easy to make and impresses with its fresh, Mediterranean-inspired flavors.

Ingredients

Scale

For the 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

For the 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

For the Pizza 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)

Cook Mode Prevent your screen from going dark

Instructions

Activate Yeast: In a large bowl, combine the warm water and sugar. Sprinkle the yeast evenly over the surface and let it sit for 5-10 minutes until foamy, indicating active yeast.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
Form Dough: Add olive oil to the yeast mixture and gradually incorporate the dry ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.
Knead Dough: Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Adjust flour or water as needed to achieve a slightly tacky but manageable dough.
First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 1 to 1.5 hours until doubled in size.
Toast Pine Nuts: In a dry skillet over medium heat, toast the pine nuts for 3-5 minutes until golden and fragrant, stirring frequently. Remove and cool.
Prepare Pesto: In a food processor, combine basil leaves, grated Parmesan, toasted pine nuts, and minced garlic. Pulse until finely chopped.
Add Olive Oil: With the processor running, slowly drizzle in olive oil until the pesto reaches a smooth consistency. Season with salt and black pepper to taste.
Preheat Oven: Preheat the oven to 450°F (232°C). Place a pizza stone or baking sheet inside to heat thoroughly.
Shape Dough: Punch down the risen dough to release air. On a floured surface, divide into two portions and roll each into a thin oval or rectangle about 1/4 inch thick.
Assemble Pizza: Transfer dough onto parchment paper. Spread a generous layer of prepared pesto over the surface, leaving a small border.
Add Toppings: Arrange mozzarella slices, sun-dried tomatoes, and Kalamata olives evenly over the pesto. Sprinkle with grated Parmesan cheese.
Bake Pizza: Slide the parchment paper with pizza onto the preheated stone or baking sheet. Bake for 12-15 minutes until crust is golden and cheese is melted and bubbly.
Finish and Serve: Remove from oven and let cool for a few minutes. Garnish with fresh basil leaves and red pepper flakes if desired. Slice and serve immediately.

Notes

Ensure yeast is fresh for proper dough rising—if no foam appears, discard and use new yeast.
Toast pine nuts carefully, stirring often, as they burn easily.
Adjust olive oil in pesto for desired consistency; basil moisture varies.
Use a pizza stone or preheated baking sheet to achieve a crisp crust.
Allow dough to rise fully for best texture and flavor.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baking
Cuisine: Italian