Pesto Flatbread
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Pesto Flatbread
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I love how this quick and easy pesto flatbread comes together in just 20 minutes with fresh ricotta, cherry tomatoes, and pesto on a crispy naan base.
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Ingredients
- 2 Naan substitute other flatbread
- ¼ cup pesto
- 8 oz ricotta crumbled
- 1 cup cherry tomatoes sliced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning divided
- 2 tablespoons arugula for garnish
- 1 teaspoon sea salt for garnish
Instructions
- Preheat the oven to 400 F.
- Add each flatbread to a pizza sheet. If your naan bread isn't too wide, you can add both slices to the same sheet.
- Divide the pesto between each flatbread and spread evenly. Add the ricotta cheese and tomatoes to the flatbreads evenly.
- Drizzle the flatbreads with the olive oil and sprinkle with Italian seasoning.
- Bake for 15 minutes until the cheese is melted and tomatoes are slightly browned.
- Remove from the oven and let it cool slightly in the baking tray. Top with fresh arugula and sea salt.
Equipments used:
Notes
- Flatbread: Instead of naan bread, you can use pita bread or lavash bread.
- Instead of naan bread, you can use pita bread or lavash bread.
- Storage: Store the leftovers in an airtight container in the fridge for up to 2 days. You can also freeze the leftover flatbread pesto in a ziplock or plastic wrap in the freezer for up to 2 months. If you decide to freeze it, make the recipe up to step 4.
- Store the leftovers in an airtight container in the fridge for up to 2 days. You can also freeze the leftover flatbread pesto in a ziplock or plastic wrap in the freezer for up to 2 months. If you decide to freeze it, make the recipe up to step 4.
- When ready to eat, place the frozen pesto flatbreads in the oven and bake it for 20 to 25 minutes at 356ºF.
- When ready to eat, place the frozen pesto flatbreads in the oven and bake it for 20 to 25 minutes at 356ºF.
Nutrition Information
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Calories
418kcal
(21%)
Carbohydrates
35g
(12%)
Protein
13g
(26%)
Fat
25g
(38%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
35mg
(12%)
Sodium
1204mg
(50%)
Potassium
175mg
(5%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
931IU
(19%)
Vitamin C
10mg
(11%)
Calcium
206mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 35g | 12% |
| Protein | 13g | 26% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 35mg | 12% |
| Sodium | 1204mg | 50% |
| Potassium | 175mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 931IU | 19% |
| Vitamin C | 10mg | 11% |
| Calcium | 206mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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