Speedy pesto flatbread pizza with goats cheese

This speedy pesto flatbread pizza with goats cheese is my current lunch of choice when I don’t have much time to cook before I need to get back to work.

It’s inspired by a pizza I had while travelling. It’s so yummy, vegetarian and takes 10 minutes including prep and cooking time.

Here’s what to do to make this pesto flatbread pizza…

Ingredients

For the pesto:

• 20g (0.7 oz) pine nuts
• 30g (1 oz) basil
• 15g (0.5 oz) hard cheese such as Parmesan or a vegetarian alternative
• 40ml olive oil
• 1 garlic clove, minced
• Salt and pepper

To finish:

• 2 flat breads
• 75g (2.5 oz) sun dried tomatoes, drained and roughly chopped
• 15g (0.5 oz) pine nuts
• 40g (1.5 oz) goat’s cheese, crumbled
• Black pepper
• Drizzle of olive oil

Instructions

For the pesto:

Preheat the oven to 200C/390F (180C/355F fan). Put the pine nuts, basil, hard cheese and olive oil in a food processor.

Blitz then season to taste.

Spread the pesto all over both flatbreads.

For the toppings:

Sprinkle the sun dried tomatoes, pine nuts and goat’s cheese over the flatbread.

Place the flatbread onto a baking sheet and cook for just 2-3 minutes until warmed through.

Slice and serve accompanied by plenty of salad.

Fancy trying it? Let me know if you do! Here’s the recipe in printable form.

Speedy pesto flatbread pizza with goats cheese

Prep Time: 15 minutes

Cook Time: 3 minutes

Total Time: 18 minutes

Servings: 2 flatbreads

Author: Emily Leary

Comforting flatbread combined with home made pesto and decorated with delicious sun dried tomatoes and goat's cheese for a truly decadent treat.

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Metric - Ounces

Ingredients

For the pesto

• 20 g pine nuts
• 30 g basil
• 15 g hard cheese such as Parmesan or a vegetarian alternative
• 40 ml olive oil
• 1 garlic clove minced
• 1 pinch Salt and pepper

To finish

• 2 flat breads
• 75 g sun dried tomatoes drained and roughly chopped
• 15 g pine nuts
• 40 g goat’s cheese crumbled
• 1 pinch Black pepper
• 1 drizzle olive oil

Instructions

For the pesto

• Preheat the oven to 200C/390F (180C/355F fan). Put the pine nuts, basil, hard cheese and olive oil in a food processor.
• Blitz then season to taste.

For the toppings

• Spread the pesto all over both flatbreads.
• Sprinkle the sun dried tomatoes, pine nuts and goat’s cheese over the flatbread.
• Place the flatbread onto a baking sheet and cook for just 2-3 minutes until warmed through.
• Slice and serve accompanied by plenty of salad.

Nutrition

Calories: 590kcal | Carbohydrates: 46g | Protein: 18g | Fat: 40g | Saturated Fat: 8g | Cholesterol: 14mg | Sodium: 484mg | Potassium: 1501mg | Fiber: 8g | Sugar: 15g | Vitamin A: 27.7% | Vitamin C: 21.7% | Calcium: 19.1% | Iron: 36.5%

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.

Course: Pizza

Keywords: flatbread, goat's cheese, pesto, pizza

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What did you think of this pesto flatbread pizza?

For another quick lunch idea, try this chicken and tofu satay stir fry.