Pesto Margherita Flatbread Recipe
Grape tomatoes, marinara, basil pesto, mozzarella, balsamic reduction.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base & sauce
Cheese & toppings
Finishing & seasoning
Method
Prepare toppings
Tomatoes
Halve the grape tomatoes lengthwise. Place in a bowl and toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Set aside to macerate for 10–15 minutes to concentrate flavor.
Mozzarella
Slice or tear the fresh mozzarella into 1/4- to 1/2-inch pieces. If the cheese is very wet, pat lightly with paper towel to remove excess moisture.
Basil
Stack and chiffonade the basil leaves (roll into a tight cylinder and slice thin) and set aside. Reserve some whole leaves for garnish if desired.
Assemble flatbreads
Preheat the oven to 475°F (245°C). If you have a pizza stone, place it in the oven to preheat as well; otherwise use a baking sheet.
Place each flatbread on a sheet of parchment or a lightly oiled baking sheet. Brush each flatbread surface with about 1/2 tablespoon olive oil to help crisp the crust (use remaining oil for drizzling later).
Spread 1/4 cup marinara sauce evenly over each flatbread, leaving a 1/2-inch border around the edge. Dollop or gently spread 2 tablespoons basil pesto over the marinara on each flatbread, leaving some marbled areas of pesto rather than covering completely (this gives layered flavor).
Distribute the mozzarella pieces evenly across each flatbread. Scatter the macerated grape tomatoes over the cheese, spacing them so each slice will have tomato on it.
Season each assembled flatbread with the remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper divided between them, and sprinkle the optional crushed red pepper flakes if using.
Bake & finish
Bake the flatbreads in the preheated oven on the hot stone or baking sheet for 8–12 minutes, until the crust is crisp at the edges and mozzarella is melted and beginning to brown in spots. Rotate once halfway through for even cooking.
Remove the flatbreads from the oven and let rest on a cutting board for 2 minutes. Drizzle each flatbread with about 1 1/2 tablespoons balsamic reduction (or to taste). Scatter the chiffonaded basil and any reserved whole basil leaves over the top. If desired, finish with a final light drizzle of the remaining olive oil.
Cut each flatbread into 6–8 slices. Serve warm on a platter for sharing.