Basil Pesto Tomato Flatbread
Servings: 6 servings
Calories: 478kcal
Freshly sliced tomatoes and cheese are piled onto a quick and easy homemade flatbread with the best double parmesan basil pesto sauce. Baked to perfection and topped with fresh basil leaves and ground black pepper, this is a very scrumptiously delicious recipe!
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Ingredients
To Make the Flatbread Dough:
- 3/4 cup warm water, 110 degrees F.
- 1 teaspoon active dry yeast
- 1 1/2 tablespoons olive oil
- 1 teaspoon sugar
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
For the Basil Pesto:
- 2 cups fresh basil leaves
- 1/2 cup parmesan cheese
- 1 clove garlic
- 1 tablespoon lemon juice
- 1/4 cup pine nuts, toasted
- 1/4 cup olive oil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried red chili flakes, optional
Toppings:
- 2 large heirloom tomatoes
- 1 large green tomato
- 1 large beefsteak tomato
- 1 cup grape or cherry tomatoes
- 200 grams mini bocconcini
Instructions
Dough:
- Fill a mixing bowl with hot tap water. This will temper the bowl which is important to yeast activation and growth.
- Measure out 3/4 cup of water that’s 110 degrees F.
- Pour the water out of the bowl. Place one teaspoon of sugar into the bottom of the bowl and pour over the 3/4 cup of water. Sprinkle the yeast over the surface of the water and let sit for two minutes.
- Next, whisk in the olive oil.
- Add the flour, and salt. Use a wooden spoon to stir the flour into the water and oil. Use your hand to knead the dough until it forms a smooth ball.
- Cover with a clean tea towel and set aside to rise. (Be sure to keep away from drafts or an open window.)
Pesto:
- Place a skillet on a burner over medium heat. Add the pine nuts and shake the skillet so that the pine nuts are in a single layer. Keep the pine nuts moving so that they don’t burn. As soon as you can smell the woodiness, and see the pine nuts turn a golden brown, remove them from the skillet immediately to a cool glass dinner plate. Try to keep them in a single layer so that they can cool down.
- Next, add the basil, garlic, lemon juice, and olive oil to a food processor. Pulse until the mixture is smooth and all of the basil is finely pureed.
- Add the cooled nuts and pulse until they are incorporated.
- Next, add the ground black pepper, dried red chili flakes, and parmesan cheese. Pulse 3 or 4 times until mixed through. Do not over-pulse, you want there to be little specks of pine nuts and parmesan throughout the pesto. Set the pesto aside.
Assembly:
- Once the dough is ready, preheat your oven to 500 degrees F, and lightly spray a baking sheet with non-stick cooking spray.
- Using only half of the dough per sheet pan, place the dough onto the pan and use a rolling pin to roll it out into an oblong or rectangular shape.
- Top both of the flatbreads with half of the basil pesto. Spread it out leaving about a half inch around the perimeter.
- Next, top each flatbread with sliced tomatoes.
- Tuck in the bocconcini balls and sprinkle over the ground black pepper.
- Bake for 10 minutes. Remove from oven. Garnish with fresh basil leaves, a drizzle of olive oil, and some fresh parmesan.
Nutrition
Calories: 478kcal | Carbohydrates: 46g | Protein: 16g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 19mg | Sodium: 382mg | Potassium: 532mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1840IU | Vitamin C: 31mg | Calcium: 237mg | Iron: 4mg