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Speedy Pesto Flatbread Pizza Recipe
This speedy pesto flatbread pizza recipe combines homemade pesto with piquant sun dried tomatoes and creamy goat's cheese for a truly decadent treat.
Prep Time
15
minutes
mins
Cook Time
3
minutes
mins
Total Time
18
minutes
mins
Course:
Pizza
Cuisine:
Italian
Diet:
Vegetarian
Servings:
2
flatbreads
Author:
Emily Leary
Ingredients
For the pesto
20
g
pine nuts
30
g
fresh basil
15
g
Parmesan or vegetarian hard cheese alternative
40
ml
olive oil
1
cloves
garlic
minced
1
pinch
salt and black pepper
To finish
2
flat breads
75
g
sundried tomatoes
drained and roughly chopped
15
g
pine nuts
40
g
goat’s cheese (vegetarian if required)
crumbled
1
pinch
freshly ground black pepper
1
drizzle
olive oil
Metric
-
Ounces
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.
Video
Nutrition
Calories:
590
kcal
|
Carbohydrates:
46
g
|
Protein:
18
g
|
Fat:
40
g
|
Saturated Fat:
8
g
|
Cholesterol:
14
mg
|
Sodium:
484
mg
|
Potassium:
1501
mg
|
Fiber:
8
g
|
Sugar:
15
g
|
Vitamin A:
1385
IU
|
Vitamin C:
17.9
mg
|
Calcium:
191
mg
|
Iron:
6.6
mg
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