Name: Speedy pesto flatbread pizza with goats cheese
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 2 flatbreads
Ingredients: 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; 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

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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: 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.