Loaded Pesto Flatbread Pizzas
These zesty flatbreads are a snap to prep thanks to a helping hand from store-bought ingredients. They make an easy weekday lunch or great after school snack for the kiddos. This recipe makes 2 flatbreads
PREP TIME
5 minutes
COOK TIME
10 minutes
Ingredients
2 store-bought naan flatbreads
1/2 cup store-bought pesto or marinara sauce
4 ounces mozzarella, shredded
4 ounces provolone, shredded
4 ounces pepperoni slices
1/2 red bell pepper, cored, seeded and thinly sliced
1/2 red onion, thinly sliced
Freshly chopped Italian parsley and dried chili flakes, for garnish
1/2 cup store-bought pesto or marinara sauce
4 ounces mozzarella, shredded
4 ounces provolone, shredded
4 ounces pepperoni slices
1/2 red bell pepper, cored, seeded and thinly sliced
1/2 red onion, thinly sliced
Freshly chopped Italian parsley and dried chili flakes, for garnish
Directions
Preheat your oven to 425 F. Arrange flatbreads in a single layer on a large baking sheet. Top each flatbread with pesto sauce and spread to cover the entire flatbread. Layer onions, bell pepper, pepperoni and cheeses, distributing evenly between the two flatbreads.
Bake for 8-10 minutes, until the cheese is golden and bubbling and the flatbreads crisp up. Remove from heat, garnish with parsley and chili flakes, slice and serve.
Bake for 8-10 minutes, until the cheese is golden and bubbling and the flatbreads crisp up. Remove from heat, garnish with parsley and chili flakes, slice and serve.
Looking for inspiration? Try these recipes:
Quinoa and Roasted Butternut Squash Salad
Spicy Eggplant Masala
Sweetie’s Bleu Cheese Pasta
