Penalty Flag Recipe

Make pesto

Place basil leaves, toasted pine nuts, grated Parmesan and garlic in a food processor. Pulse until coarsely chopped. With the processor running, stream in olive oil until a smooth, spoonable pesto forms. Add lemon juice, salt and pepper; pulse once to combine. Taste and adjust seasoning. Set aside.

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly brush with olive oil.

Prepare flatbreads

If using larger round flatbreads, cut each flatbread into 6 triangles: first cut in half, then each half into three equal wedges. Place the flatbread triangles on the prepared baking sheet, leaving a small gap between pieces.

Spread pesto

Using about 2 tablespoons of pesto per flatbread piece (adjust to preference), spread a thin, even layer of basil pesto over each triangle, leaving a 1/4-inch border around the edge for crisping.

Add cheeses

Sprinkle shredded mozzarella evenly over the pesto layer (about 2 to 3 tablespoons per triangle). Lightly dust each triangle with grated Parmesan (about 1 teaspoon each) for flavor and browning.

Arrange toppings

Place halved cherry tomatoes cut-side up across the triangles, distributing evenly (1–2 halves per triangle). If using prosciutto or pepperoni, drape or place slices on top so they crisp slightly while baking.

Season and oil

Drizzle a small amount of olive oil (about 1/2 teaspoon total across all pieces) over the assembled triangles. Sprinkle red pepper flakes evenly and season lightly with salt and black pepper.

Bake

Bake in the preheated oven for 8–12 minutes, until the cheese is melted and bubbly and edges are golden and crisp. Rotate the pan halfway through if your oven has hot spots.

Finish & garnish

Remove from oven and immediately sprinkle with remaining grated Parmesan. Let cool for 2 minutes on the baking sheet, then transfer to a serving platter. Garnish with fresh basil leaves torn or whole. Serve warm.