Pesto flat pizza breads

Pesto flat pizza breads

If you’re looking for a pizza recipe inspired by nature, it’s hard to beat our pesto flatbreads recipe. It features a blend of herbs and natural toppings for a unique flavour among pizza selections. The pesto flatbreads recipe isn’t as much of a traditional pizza as it is a traditional artisan dish. Of course, it still offers more than enough flavour to please any pizza enthusiast.

We will be relying on our ever-popular crispy pizza base. It’s easily among our favourite pizza bases, largely due to its versatility for a variety of pizza recipes. Of course, its rich flavour and crunchy texture certainly help, along with a recipe that’s pretty easy to follow.

As for the pesto, you’ve got some options. Granted, this can be a challenge given the many pesto options available. You can purchase a nice pesto from nearly any grocery or craft one of your own. For our flatbread recipe, we recommend a basil pesto.

The toppings are where we see the flavours of nature really come into play. You’ll be tearing 4 basil leaves and scattering them above the pesto. These tasty and nutrient-rich leaves will be topped by an ounce of toasted pine nuts. We know, most people have never even considered pine nuts as a snack, let alone a pizza topping. Believe us, you’re in for a treat.

You may have noticed that our pesto flatbread recipe doesn’t call for any cheese. And yes, it’s difficult to think of any pizza recipe without cheese! But trust us, you won’t miss it. The ingredients we’ve listed here . Even so if you still miss that touch of cheese, feel free to add a dashing of parmesan or a sprinkle of sliced mozzarella.

Ingredients

  • 1 x 30-cm (12-in) Crispy pizza base (see page 36)
  • 3 tbsp pesto of choice (see pages 180-83)
  • 3-4 basil leaves, torn
  • 25g (1oz) pine nuts, toasted
  • Extra virgin olive oil, for brushing

Directions

  1. Roll the pizza base so it is ready to be topped. Preheat the oven to 220°C/425°F/ Gas mark 7.
  2. Spread the pesto over half of the round, leaving a 1-cm (1/2-in) border uncovered around the edge. Sprinkle with the torn basil and pine nuts. Fold the uncovered side of the round over the filling and press the edges together to seal them. Using a sharp knife, make diagonal cuts through the top at 2-cm (1/4-in) intervals, exposing the pesto mixture. Brush the dough with olive oil.
  3. Place on a lightly floured baking sheet and cook in the middle of the preheated oven for 10-12 minutes or until crispy and golden and the base sounds hollow when tapped.
  4. Using a large knife or pizza cutter, cut the flat bread into strips using the diagonal cuts as a guide and serve immediately or at room temperature.

 

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