Tomato-pesto Flatbread Recipe
Shareable savory flatbread baked with house-made basil-cashew pesto, sliced tomatoes and choice of provolone or vegan mozzarella cheese.
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Ingredients
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Flatbread and Toppings
Method
Preparation and Baking
- 1
Prepare the Dough
In a mixing bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until it's frothy.
- 2
Mix Ingredients
Add the olive oil, salt, and flour to the yeast mixture. Stir until a dough forms.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Let the Dough Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 5
Preheat the Oven
Preheat your oven to 475°F (245°C).
- 6
Shape the Flatbread
Punch down the risen dough and roll it out on a floured surface to your desired thickness (about 1/4 inch).
- 7
Add Toppings
Spread the basil-cashew pesto evenly over the flatbread, then layer with sliced tomatoes and top with provolone cheese or vegan mozzarella.
- 8
Bake
Transfer the flatbread to a baking sheet and bake for about 12-15 minutes or until the cheese is melted and the edges are golden.
- 9
Serve
Remove from the oven, let cool slightly, slice, and serve warm.
