Pesto Flatbread Pizza

Get ready for the ultimate weeknight dinner upgrade! This Pesto Flatbread Pizza combines all your favorite Mediterranean flavors into one incredibly crispy, cheesy masterpiece that comes together in just 17 minutes.

The magic happens when garlic-brushed naan meets fresh basil pesto and melty mozzarella, while sun-dried tomatoes add that perfect punch of intense flavor. It’s like a trip to Italy, minus the passport!

Ingredients

For the Base:

• 2 naan flatbreads
• 2 tbsp minced garlic
• 1/2 cup pesto
• Drizzle of extra virgin olive oil

For the Toppings:

• 6 pieces fresh mozzarella
• 1/4 cup sun-dried tomatoes
• 1/3 cup cherry tomatoes
• 1 cup arugula
• 6-8 fresh basil leaves
• Dash of red pepper flakes

Steps

1. Position your oven rack in the middle and preheat to 425°F (218°C). This high temperature ensures a perfectly crispy crust.
2. Evenly brush 2 tbsp minced garlic across both naan flatbreads, making sure to reach the edges. The garlic creates an aromatic base layer that infuses into the bread while baking.
3. Place flatbreads directly on the middle rack and bake for 5 minutes. The pre-bake step ensures the crust won’t get soggy from the toppings.
4. Remove from oven and spread 1/4 cup pesto on each flatbread, leaving a small border around the edges. Layer with fresh mozzarella pieces, sun-dried tomatoes, and halved cherry tomatoes.
5. Return to the middle rack for 5-6 minutes. Watch carefully – when the cheese starts to bubble and the edges turn golden brown, transfer to a baking sheet and continue cooking for 4-5 minutes until the crust is crispy but not burnt.
6. Remove from oven and immediately top with fresh basil leaves (tear larger ones), fresh arugula, a sprinkle of red pepper flakes, and a light drizzle of olive oil. The residual heat will slightly wilt the greens to perfection.

Smart Swaps

• Use whole wheat naan for extra fiber
• Try dairy-free mozzarella (about 6 oz) for a vegan version
• Substitute spinach for arugula if you prefer milder greens

Make It Diabetes-Friendly

• Use cauliflower flatbread (reduces carbs by 22g per serving)
• Choose low-fat mozzarella to reduce saturated fat
• Add extra vegetables like grilled zucchini or bell peppers for fiber
• Portion into 6 slices instead of 4 (15g carbs per slice)

Pro Tips

• Pat sun-dried tomatoes with paper towels to remove excess oil
• Let mozzarella come to room temperature for more even melting
• Tear basil leaves just before serving to prevent browning
• For extra crunch, brush olive oil on the naan edges before baking