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Ingredients
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Flatbread & dough
Pesto & spread
Cheese & toppings
Finishing
Method
Flatbread & dough
Preheat and prep
Preheat the oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating. If using a baking sheet, line it with parchment and place in the oven for a few minutes to warm.
Lightly flour a work surface. If using store-bought dough, gently stretch or roll it into a roughly 10–12 inch oval or rectangle, about 1/4-inch thick. Transfer to a piece of parchment for easy handling if using a baking sheet.
Brush the top of the shaped dough with 1 tablespoon olive oil, then sprinkle with 1/4 tsp fine sea salt and 1/8 tsp freshly ground black pepper. This prevents sogginess and adds flavor.
Pesto & spread
Stir the 1/2 cup basil pesto with 1/2 teaspoon lemon zest to brighten the flavor. Spread a thin, even layer of the pesto over the oiled dough, leaving a 1/2-inch border around the edge.
Cheese & toppings
Slice or tear the 8 oz fresh mozzarella into 1/4-inch pieces or thin rounds. Distribute the mozzarella evenly over the pesto-covered dough, leaving small gaps so the crust can crisp.
If using whole tomatoes, thinly slice them into 1/8-inch rounds; if using Roma, cut into 1/4-inch slices or small wedges. Pat tomato slices dry with paper towel to reduce excess moisture, then arrange them on top of the mozzarella in a single layer or slightly overlapping pattern.
Scatter the 12 fresh basil leaves over the tomatoes (you can tear larger leaves in half). Sprinkle 1/4 tsp flaky sea salt evenly and 1/8 tsp crushed red pepper flakes if you want a touch of heat.
Bake
Using a pizza peel or the back of a baking sheet, transfer the parchment with flatbread to the preheated pizza stone or place the baking sheet in the oven. Bake for 10–12 minutes, or until the crust is golden and crisp and the mozzarella is melted and bubbling. Rotate once halfway through for even browning.
Finishing
Remove the flatbread from the oven. Immediately drizzle with 1 teaspoon extra-virgin olive oil and, if desired, 1 teaspoon balsamic glaze. Let rest 2 minutes so the cheese sets slightly.
Scatter a few additional fresh basil leaves on top for brightness. Slice the flatbread into 6–8 pieces and serve warm.