Pesto Flatbread Recipe
sundried tomatoes, mozzarella, and chevre
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Ingredients
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Flatbread Base
Toppings
Method
Flatbread Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Make the Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the activated yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead the Dough
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Let the Dough Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Assembling the Flatbread
- 5
Preheat the Oven
Preheat your oven to 475°F (245°C).
- 6
Roll Out the Dough
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out into a rectangle or circle, about 1/4 inch thick.
- 7
Add the Pesto
Transfer the rolled-out dough onto a baking sheet lined with parchment paper. Spread the pesto sauce evenly over the surface.
- 8
Add Toppings
Sprinkle the chopped sundried tomatoes, shredded mozzarella cheese, and crumbled chevre evenly over the pesto-covered dough.
- 9
Bake the Flatbread
Bake in the preheated oven for approximately 12-15 minutes or until the edges are golden brown and the cheese is bubbly.
- 10
Garnish and Serve
Remove from the oven and let cool slightly. Garnish with fresh basil leaves before slicing and serving.