Description

This Pesto Flatbread Pizza recipe offers a delightful homemade treat combining a crisp, golden flatbread crust with fresh basil pesto, melted mozzarella, sun-dried tomatoes, and Kalamata olives. Perfect for a flavorful and quick meal, this guide walks you through making the dough, preparing fresh pesto, and baking the pizza for a deliciously satisfying result.

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

Toppings

1 cup prepared pesto
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)

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Instructions

Activate the Yeast: In a large bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt to evenly distribute the salt throughout the flour.
Combine Ingredients: Add olive oil to the yeast mixture, then gradually add the dry ingredients, mixing until a shaggy dough forms.
Knead the Dough: Turn dough onto a floured surface and knead for 5-7 minutes until smooth and elastic, adjusting flour or water as needed.
Proof the Dough: Place dough in an oiled bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled in size.
Toast Pine Nuts: In a dry skillet over medium heat, toast pine nuts for 3-5 minutes until golden and fragrant; then cool.
Prepare Pesto: In a food processor, combine basil, Parmesan, toasted pine nuts, and garlic; pulse until finely chopped.
Add Olive Oil to Pesto: With the processor running, slowly drizzle in olive oil until desired pesto consistency is reached.
Season Pesto: Add salt and freshly ground black pepper to taste, adjusting carefully due to Parmesan’s saltiness.
Preheat Oven: Heat oven to 450°F (232°C) and place pizza stone or baking sheet inside to preheat.
Punch Down Dough: Deflate the risen dough and turn onto a floured surface.
Divide and Shape Dough: Divide dough in half and roll or stretch each piece into a thin oval or rectangle about 1/4 inch thick.
Transfer Dough: Place shaped dough on parchment paper for easy transfer to the oven.
Spread Pesto: Evenly spread a generous layer of prepared pesto over the dough, leaving a border around edges.
Add Toppings: Arrange mozzarella slices, sun-dried tomatoes, and Kalamata olives over the pesto layer.
Sprinkle Parmesan: Top the pizza with grated Parmesan cheese for extra flavor.
Bake Pizza: Slide the parchment paper with pizza onto the preheated pizza stone or baking sheet and bake for 12-15 minutes until crust is golden and cheese bubbly.
Cool and Garnish: Remove pizza from oven, let cool a few minutes, then garnish with fresh basil leaves and red pepper flakes if desired.
Serve: Slice and serve immediately while warm and enjoy your homemade pesto flatbread pizza.

Notes

Make sure the water is between 105-115°F to properly activate the yeast; too hot or cold water can affect rising.
Toasting pine nuts enhances their flavor but watch closely to avoid burning.
The pesto can be made ahead and stored in the refrigerator for up to 2 days.
Using a pizza stone helps achieve a crispier crust but a baking sheet also works well.
Adjust toppings according to preference or dietary needs.
Letting the dough rise fully ensures a light and airy crust.
Use parchment paper to easily transfer the flatbread to the hot stone or baking sheet without losing its shape.