Pesto Flatbread

Course: Lunch, Sides

Cuisine: American

Diet: Vegetarian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: servings

Calories: 418kcal

Author: Shruthi Baskaran-Makanju

I love how this quick and easy pesto flatbread comes together in just 20 minutes with fresh ricotta, cherry tomatoes, and pesto on a crispy naan base.

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Equipment

1 Baking Sheet

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

Flatbread: Instead of naan bread, you can use pita bread or lavash bread.

Storage: Store the leftovers in an airtight container in the fridge for up to 2 days. You can also freeze the leftover flatbread pesto in a ziplock or plastic wrap 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.

Nutrition