Description
This Pesto Flatbread Pizza recipe is a delightful homemade treat featuring a crispy, thin crust topped with fresh basil pesto, creamy mozzarella, sun-dried tomatoes, Kalamata olives, and a sprinkle of Parmesan cheese. Perfectly toasted pine nuts enrich the pesto, making this flatbread pizza bursting with fresh, vibrant flavors.
Ingredients
Scale
For the Dough
- 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
For the Pesto
- 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
For the Pizza Toppings
- 1 cup prepared pesto (from above)
- 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 let it sit for 5-10 minutes, or until foamy, indicating the yeast is active and ready.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt to evenly distribute the salt for proper gluten development.
- Combine Wet and Dry Ingredients: Add olive oil to the yeast mixture, then gradually add the dry flour mixture, stirring with a wooden spoon or your hands until a shaggy dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic, adjusting flour or water as needed to achieve a tacky but not sticky consistency.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat it. Cover with plastic wrap or towel and let it rise in a warm place for 1-1.5 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, then remove to cool.
- Prepare Pesto: In a food processor, pulse basil, Parmesan, toasted pine nuts, and garlic until finely chopped.
- Emulsify Pesto: With the food processor running, slowly drizzle in olive oil until the pesto reaches desired consistency, adding salt and pepper to taste.
- Preheat Oven: Heat oven to 450°F (232°C) and place a pizza stone or baking sheet inside to preheat for even crust cooking.
- Shape Dough: Punch down the risen dough, turn onto a floured surface, divide in half, and roll/stretch each piece into a thin oval or rectangle about 1/4 inch thick.
- Transfer Dough: Place shaped dough on parchment paper to facilitate easy transfer to the hot baking surface.
- Add Pesto and Toppings: Spread pesto evenly on dough, leaving a small border. Arrange mozzarella slices, sun-dried tomatoes, and Kalamata olives on top.
- Sprinkle Cheese: Add grated Parmesan cheese over the toppings for extra flavor.
- Bake Pizza: Slide the parchment with pizza onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes until crust is golden and cheese bubbly.
- Cool and Serve: Remove pizza from oven, let cool a few minutes, garnish with fresh basil and red pepper flakes if desired, then slice and serve immediately.
Notes
- Ensure yeast is fresh by checking for foaming after proofing; discard if no foam appears.
- Adjust flour and water during kneading based on dough stickiness for best texture.
- Use a pizza stone or a preheated baking sheet to achieve a crispy crust.
- Toast pine nuts carefully to avoid burning; stir frequently during toasting.
- Pesto can be made ahead and stored refrigerated for up to 3 days.
- For a thinner crust, roll dough slightly thinner than 1/4 inch, keeping a sturdy edge.
- Customize toppings with other vegetables or cheeses as desired.
- Serving size is approximately one half of the dough portion making one flatbread pizza.
