Description
This Pesto Flatbread Pizza recipe offers a homemade, fresh take on pizza with a vibrant basil pesto base topped with mozzarella, sun-dried tomatoes, and Kalamata olives. The dough is prepared from scratch and baked to crispy perfection, delivering a delightful combination of herbaceous, cheesy, and savory flavors in a quick and easy meal.
Ingredients
Scale
Dough Ingredients
- 1 cup warm water (105-115°F)
- 1 teaspoon sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil, plus more for drizzling
Pesto Ingredients
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts, toasted
- 2 cloves garlic, minced
- 1/4 cup olive oil, plus more as needed
- Salt and freshly ground black pepper to taste
Pizza Toppings
- 1 cup prepared pesto
- 8 ounces fresh mozzarella cheese, sliced
- 1/2 cup sun-dried tomatoes, oil-packed, drained
- 1/4 cup Kalamata olives, pitted and halved
- 2 tablespoons grated Parmesan cheese, for sprinkling
- Fresh basil leaves, for garnish (optional)
- Red pepper flakes, for garnish (optional)
Instructions
- Activate Yeast: In a large bowl, combine the warm water and sugar. Sprinkle the yeast over the top and allow it to sit for 5-10 minutes until foamy, indicating the yeast is active.
- Prepare Dry Ingredients: In a separate bowl, whisk together the flour and salt to evenly distribute the salt.
- Combine Wet and Dry: Add olive oil to the yeast mixture. Gradually incorporate the dry ingredients into the wet mixture, stirring to form a shaggy dough.
- Knead Dough: Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Adjust flour or water as needed to achieve a slightly tacky dough.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
- Toast Pine Nuts: In a dry skillet over medium heat, toast pine nuts for 3-5 minutes until golden and fragrant. Remove and cool.
- Make Pesto: In a food processor, combine basil, Parmesan, toasted pine nuts, and garlic. Pulse until finely chopped.
- Add Olive Oil: With the processor running, slowly drizzle in olive oil until pesto reaches desired consistency.
- Season Pesto: Add salt and freshly ground black pepper to taste, adjusting carefully due to the Parmesan’s saltiness.
- Preheat Oven: Heat oven to 450°F (232°C) and place a pizza stone or baking sheet inside to preheat.
- Prepare Dough: Punch down the risen dough, turn out onto a floured surface, then divide into two portions.
- Shape Dough: Roll or stretch each dough portion into a thin oval or rectangular flatbread about 1/4 inch thick.
- Transfer Dough: Place each shaped dough onto parchment paper for easy handling.
- Add Pesto: Spread a generous layer of prepared pesto over the dough, leaving a small border.
- Add Toppings: Arrange mozzarella slices, sun-dried tomatoes, and Kalamata olives evenly over the pesto.
- Sprinkle Cheese: Sprinkle grated Parmesan over the toppings.
- Bake Pizza: Slide the pizza with parchment paper onto the preheated stone or baking sheet and bake for 12-15 minutes until crust is golden and cheese is melted and bubbly.
- Cool and Garnish: Remove pizza from oven, let cool a few minutes, then garnish with fresh basil leaves and red pepper flakes if desired.
- Serve: Slice and serve immediately for the best flavor and texture.
Notes
- Ensure yeast is fresh by checking for foam during activation; expired yeast will not foam.
- Toast pine nuts carefully as they can burn quickly and become bitter.
- Adjust the olive oil quantity in pesto to get your preferred consistency—thicker or more fluid.
- Use parchment paper to transfer the flatbread easily onto the hot baking surface.
- Watch the pizza closely during baking to avoid burning.
- Optionally, add red pepper flakes for a spicy kick if desired.
- The dough may be divided into smaller portions for individual-sized flatbreads.
