Pesto flatbread is one of my all-time favorites for a quick and easy appetizer or light lunch. The flavorful combination of fresh basil pesto, creamy ricotta, and fresh tomatoes on a crispy naan bread is simply irresistible. Enjoy this delightful recipe that comes together in only 20 minutes!
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💭 Why you’ll love this recipe
- Fresh flavors. My recipe is teeming with fresh ingredients like basil pesto, fresh cherry tomatoes, and arugula leaves for a vibrant flatbread pizza.
- Perfect for a quick meal. You’ll be surprised at how simple it is to make this recipe. It only takes 20 minutes from start to finish, so you can skip the takeout and make this healthier dish.
- Make it ahead. This flatbread pizza is make-ahead and freezer-friendly. All you need to do is assemble the toppings, freeze it, then bake it when you’re ready to serve it.
📋 Ingredients and notes
To make this vegetarian pesto flatbread pizza recipe, you’ll need naan flatbread, cherry tomatoes, pesto, ricotta cheese, olive oil, Italian seasoning, salt, and arugula leaves.
Variations & Substitutions
- Naan flatbread. My homemade flatbread is just perfect for this recipe, but you can also easily buy it from the store. Or swap it with pita bread or lavash bread.
- Pesto. Use my homemade basil pesto recipe, or use a store-bought pesto sauce. For other flavors, you can try my broccoli pesto and kale pesto.
- Ricotta cheese. You can also use feta cheese, goat cheese, or fresh mozzarella cheese.
- Cherry tomatoes. Substitute it with grape tomatoes or sun-dried tomatoes, or if you have tomato confit in your pantry, you can use that too.
- Seasonings. Season it with Italian seasoning and sea salt. To add some heat, sprinkle it with red pepper flakes.
- Arugula leaves. I love the flavor that arugula adds to this pizza, but you can also garnish it with fresh basil leaves.
- Additional toppings. You can add almost any ingredient that you like. Some of my favorites are mushrooms, olives, and caramelized onions.
📖 How to make pesto flatbread
Step 1:
Preheat the oven to 400F.
Step 2:
Add each flatbread to a pizza sheet. If your naan bread isn’t too wide, you can add both slices to the same sheet.
Step 3:
Divide the pesto between each flatbread and spread evenly. Add the ricotta cheese and tomatoes to the flatbreads evenly.
Step 4:
Drizzle the flatbreads with the olive oil and sprinkle with Italian seasoning.
Step 5:
Bake for 15 minutes until the cheese is melted and the tomatoes are slightly browned.
Step 6:
Remove from the oven and let it cool slightly in the baking tray. Top with fresh arugula and sea salt.
Shruthi’s Top Tip
For a crispier base, pre-bake the naan flatbreads for 5 minutes before adding toppings.
- Rotate the baking sheet halfway through the baking time for even cooking.
- Let the flatbread cool slightly on the baking tray to help the toppings set before slicing.
- Add fresh arugula just before serving to keep it crisp and vibrant.
👩🏽🍳 Troubleshooting FAQs
Yes, you can substitute ricotta with goat cheese or mozzarella for a different flavor and texture.
Pre-bake the naan for 5 minutes to create a crispier base that holds up better to the toppings.
You can use pita bread or lavash bread as alternatives. Adjust the baking time if needed.
Yes, you can assemble the flatbreads up to the point of baking and store them in the fridge for up to 4 hours before baking.
🍴 How to serve pesto flatbread pizza
This pesto flatbread is perfect for any occasion. Serve it as an appetizer, lunch, or even for a quick dinner. It’s a great option for brunch parties and other gatherings.
I also like to pair it with a fresh salad like a caprese salad or Greek salad and a tomato soup.
🍴Storage and reheating suggestions
Store the leftovers in an airtight container in the fridge for up to 2 days. Reheat leftover flatbread in the oven at 350°F for 5-10 minutes until warmed through and crispy.
To freeze, transfer leftover flatbread pesto to a ziplock or plastic wrap and store it in the freezer for up to 2 months.
If you decide to freeze it, make the recipe up to step 4. When ready to eat, place the frozen pesto flatbreads in the oven and bake it for 20 to 25 minutes at 356ºF.
🍴 More delicious pesto recipes
If you like this recipe, check out my other pesto recipes:
Trenette al Pesto
Broccoli Pesto Pasta
Pesto Salad Dressing (Vinaigrette & Creamy Versions!)
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Pesto Flatbread
Equipment
Ingredients
- 2 naan, substitute other flatbread
- ¼ cup pesto
- 8 oz ricotta, crumbled
- 1 cup cherry tomatoes, sliced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning, divided
- 2 tablespoons arugula, for garnish
- 1 teaspoon sea salt, for garnish
Instructions
- Preheat the oven to 400 F.
- Add each flatbread to a pizza sheet. If your naan bread isn’t too wide, you can add both slices to the same sheet.
- Divide the pesto between each flatbread and spread evenly. Add the ricotta cheese and tomatoes to the flatbreads evenly.
- Drizzle the flatbreads with the olive oil and sprinkle with Italian seasoning.
- Bake for 15 minutes until the cheese is melted and tomatoes are slightly browned.
- Remove from the oven and let it cool slightly in the baking tray. Top with fresh arugula and sea salt.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
