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I love flatbread pizza with a crisp crust, lots of veggies and a pesto sauce. Too often take out and delivery pizza is either like cardboard or soggy. It is wholly disappointing.
I stumbled across this flatbread at my local grocery store called Brooklyn BRED. Inside the package is two long flatbreads. This feeds my family of three. My husband and I split one and the 12-year-old eats one by himself.
I’m not being paid for my opinion, although I should be, but this flatbread is the best I have tried yet. I have definitely been through a bunch trying to find one that is crisp, light, and holds up in the oven without getting soggy.
I prepare it by preheating a baking stone in the oven at 425 degrees for 15 minutes while I prepare the flatbread. Using a pastry brush, I spread on a thin layer of olive oil over the entire bread top and edges.
After the baking stone preheats, I place the flatbread on the stone and bake for 5 minutes. Then I remove it to a cutting board for assembly.
The flatbread I made for my son was simply pizza sauce and mozzarella cheese. Since I only use a portion of the sauce, I always freeze the remaining for next time. I did the same with the pesto as you will see in the pictures below.
I needed a pesto that was nut-free and found this one with sunflower seeds, artichoke hearts, basil, and spinach. Total score because it was absolutely delicious. I might even eat this with a spoon. Find the recipe here at the Real Simple Good website.
This recipe can also be altered with pepitas instead of sunflower seeds or pine nuts like traditional pesto. Honestly, I loved it as it was. I didn’t measure the lemon juice or the oil, I just eyeballed it in the food processor.
This is where it gets serious. How many different veggies can you put on top of a flatbread pizza before it gets soggy and droopy? Well, I did four veggies and it held up like a champ.
I was going for a Mediterranean flavor so I used, artichoke hearts (I held a few out of the pesto), red onions, Roma tomatoes, baby portabello mushrooms, and fresh basil. Let’s not forget all of that spinach in the pesto, so 5 veggies on this pizza!
You can change this up and add what you like. If I would’ve had room I might have added: banana peppers, Kalamata olives, and maybe some fried pancetta! Anything you want, top the flatbread pesto veggie pizza to your heart’s content.
I drizzled a tahini sauce over the top sparingly and then a few sprinkles of fresh mozzarella just to hold it all together. (I ended up dipping each bite into this tahini sauce, it’s pretty good – I wouldn’t skip this part.)
Ok, let’s get to this recipe for flatbread pesto veggie pizza! I served this with a side salad called Sunflower Crunch by Taylor Farms. This is a bagged salad that I buy at the grocery store. We are in love with this and will eat it until we can’t look at the package anymore without feeling, meh. Give it a try, it’s amazing.
Ingredients for Flatbread Pesto Veggie Pizza Recipe
- Flatbread by Brooklyn BRED
- Pesto (basil, spinach, lemon juice, sunflower seeds, garlic) or pizza sauce
- Toppings: Roma tomatoes, mushrooms, peppers, olives, red onions, artichoke hearts, basil, pancetta, anything you like!
- Mozzarella cheese if desired
- Tahini sauce (Tahini, avocado or olive oil, lemon juice)
- Olive oil
- Prepare pesto in a food processor.
- Slice all veggies and toppings
- Preheat flatbread in the oven
- Prepare tahini sauce
- Garlic 3 cloves
- Spinach (one big handful)
- Basil (one big handful)
- Lemon juice from one lemon approx 1/4 cup
- Sunflower seeds 1/2 cup (I used roasted and salted)
- 1 can artichoke hearts (drained)
- Avocado or olive oil approx 2 tablespoons
Throw everything except the oil into the food processor and pulse until it’s all green and lumpy. Then slowly drizzle in the oil while it is processing. That’s it, easy peasy and delicious.
- Tahini (2 tablespoons approx)
- Lemon juice (2 tablespoons approx)
- Olive or avocado oil (2 tablespoons approx)
Whisk this together in a small bowl. Done.
I recommend following the directions on the flatbread package, brushing with olive oil and baking for 5 minutes on a pre-heated baking stone for 5 minutes. Alternatively for a chewier crust you can put it directly on the baking rack in the oven.
I’m a baking stone freak. I’ve had my Pampered Chef baking stones for about 15 years. I won’t ever give them up. I keep my round pizza stone in the oven all the time as it keeps the heat up in there.
I use a Large Bar Pan baking stone and these flatbread fit perfectly on it. Get yourself some Pampered Chef baking stones HERE from a friend of mine. And again, I’m not being paid for my opinion.
- After the flatbread is done in the oven, spread the pesto sauce evenly over the top
- Drizzle tahini sauce over the pesto
- Add veggies
- Add cheese if desired, I found it wasn’t necessary.
- Bake for 8-10 minutes until your veggies look done
Enjoy this easy weeknight dinner idea from the Garden of Aquarius. Try my other recipes for comforting foods like Scalloped Potatoes, Barbacoa Beef Burrito Bowls, and others. If you made this, let me know how you liked it in the comments.
Kitchen tools used:
- Large Bar Pan – The Pampered Chef
- Food processor – Cuisine Art
- Pizza cutter – The Pampered Chef
- Prep bowls – The Pampered Chef
- Whisk – The Pampered Chef
- Basting brush – The Pampered Chef
- Large grooved cutting board – The Pampered Chef