Yields 2-4


Fresh basil pesto, tomatoes, fresh mozzarella and drizzle of balsamic vinegar combine for a fresh & delicious flatbread pizza.

5 minPrep Time

5 minCook Time

10 minTotal Time


    • Pizza:
    • 2 flatbreads
    • fresh basil pesto
    • 2 large tomatoes sliced into thin rounds
    • 8 ounces fresh mozzarella cut in rounds
    • Balsamic vinegar
    • Garnish: fresh snipped basil
    • Basil Pesto:
    • 1 cup fresh basil leaves
    • 1/4 cup grated parmesan cheese
    • 2 cloves garlic (or more)
    • pepper to taste
    • olive oil


  1. Crisp up the flatbreads on a baking sheet under the broiler in the oven for a couple minutes until just crisping.
  2. Watch closely!
  3. Remove from oven and cool.
  4. Preheat oven to 400°.
  5. Fresh Basil Pesto:
  6. Place basil leaves, garlic, parmesan and black pepper in food processor.
  7. Drizzle a few tablespoons of olive oil in and process.
  8. Add more olive oil if needed for spreadable consistency.
  9. Spread each flatbread with 1/2 of basil pesto mixture.
  10. Top with tomato rounds.
  11. Top with fresh mozzarella rounds.
  12. Bake for 5-10 minutes on lowest oven rack until flatbread is crispy and cheese is melty.
  13. Garnish with fresh chopped basil and a drizzle of balsamic vinegar.
  14. Serve immediately.
Current Stock:
7.00 (in)
7.00 (in)
7.00 (in)
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