Best Crispy Tomato Basil Pesto Flatbread Pizzas Recipes

EASY PESTO PIZZA

Easy Pesto Pizza image

Our Test Kitchen kneaded basil, oregano and Parmesan cheese into packaged bread dough for this full-flavored crust. Purchased pesto sauce keeps it big on taste and convenience.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 loaf (1 pound) frozen bread dough, thawed
1/2 cup shredded Parmesan cheese, divided
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 cup prepared pesto
1 cup sliced fresh mushrooms
1 cup shredded part-skim mozzarella cheese

Steps:

Preheat oven to 425°. Place dough on a lightly floured surface; let rest for 10 minutes. Knead in 1/4 cup cheese, basil and oregano. Roll into a 12-in. circle; place on a greased 14-in. pizza pan. Prick with a fork. Bake for 10 minutes., Spread pesto sauce over the crust. Sprinkle with mushrooms, mozzarella cheese and remaining Parmesan cheese. Bake until golden brown, 8-10 minutes longer.

Nutrition Facts : Calories 259 calories, Fat 11g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 513mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

FLATBREAD PIZZA WITH PESTO AND BURRATA RECIPE BY TASTY

Flatbread Pizza With Pesto And Burrata Recipe by Tasty image

Here's what you need: naan bread, pine nuts, garlic, fresh basil leaves, extra virgin olive oil, kosher salt, grated parmesan cheese, sundried tomatoes, burrata, freshly ground black pepper

Provided by Nichi Hoskins

Categories Appetizers

Time 30m

Yield 2 servings

Number Of Ingredients 10

Ingredients

1 naan bread, large piece
¼ cup pine nuts
1 clove garlic
2 cups fresh basil leaves, plus more for garnish
½ cup extra virgin olive oil
kosher salt, to taste
½ cup grated parmesan cheese
6 sundried tomatoes, halved
4 oz burrata, torn
freshly ground black pepper, to taste

Steps:

Preheat the oven to 425°F (220°C).
Place the naan in the oven directly on the rack and warm for 5-7 minutes, until golden brown and crispy..
Make the pesto: Add the pine nuts, garlic, and basil to a mini or regular food processor or blender and pulse to coarsely chop. Scrape down the sides of the bowl, then add the olive oil, a pinch of salt, and the Parmesan and process until well combined.
Remove the naan from the oven and spread with about ¼ cup of the pesto. Top with the sun-dried tomatoes and burrata.
Cut the flatbread into pieces, then transfer to a serving platter. Drizzle with olive oil and season with salt and pepper. Garnish with more basil.
Enjoy!

Nutrition Facts : Calories 1089 calories, Carbohydrate 47 grams, Fat 87 grams, Fiber 4 grams, Protein 32 grams, Sugar 10 grams