Crispy Pesto Mozzarella Flatbread
Flatbread brushed with pesto, topped with fresh mozzarella and cherry tomatoes, then baked until the cheese melts and edges crisp. A 15-minute Italian weeknight dinner.
- Total time
- 15 min
- Servings
- 2
- Calories
- 380
- Protein
- 14g
simplefreshitalianvegetariancrispymeltyweeknightpizza
Ingredients
- 1 piece (8–10 inch) flatbread
- 3 tbsp pesto
- 4 oz fresh mozzarella cheese
- 8 whole cherry tomatoes
Instructions
- 1
Place flatbread on a sheet pan or pizza stone.
- 2
Spread pesto evenly across the flatbread, leaving a thin border.
- 3
Tear mozzarella into bite-sized pieces and scatter across the pesto.
- 4
Halve the cherry tomatoes and distribute over the cheese.
- 5
Bake at 425°F until cheese melts and edges turn golden, 8–10 minutes.
- 6
Slide onto a cutting board and serve hot.
Tools you’ll need
- sheet pan or pizza stone
- oven
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