Crispy Tomato Basil Pesto Flatbread Pizzas Recipes

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CRISPY TOMATO BASIL PESTO FLATBREAD PIZZAS



Crispy Tomato Basil Pesto Flatbread Pizzas image

Basil pesto, fresh mozzarella, roasted tomatoes and fresh basil leaves top a crispy flatbread for individual pizzas. Don't worry if you don't have time for the dough to rise to make the flatbread - this uses store-bought flour tortillas as an alternate base. Quick, easy and delicious!

Provided by Tricia L

Categories     Pizza

Time 57m

Yield 10

Number Of Ingredients 6

6 plum tomatoes, sliced
1 cup olive oil, divided
10 (6 inch) flour tortillas
1 (8 ounce) jar basil pesto (such as Classico® Traditional)
1 (8 ounce) fresh mozzarella ball, sliced thinly
1 bunch fresh basil leaves

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Spread tomato slices out on baking sheet. Drizzle some olive oil over slices.
  • Broil in the preheated oven until tender, about 6 minutes. Remove from oven and cool until easily handled, about 5 minutes. Peel skin off slices; discard.
  • Preheat oven to 375 degrees F (190 degrees C). Line another baking sheet with aluminum foil.
  • Brush both sides of each tortilla with olive oil and arrange on baking sheet.
  • Bake in the preheated oven until lightly browned and crispy, about 8 minutes. Remove from oven and let cool, about 5 minutes.
  • Spread 2 to 3 tablespoons of pesto in a thin layer over each tortilla. Top with mozzarella cheese slices, 8 basil leaves, and some roasted tomato slices.
  • Bake in the preheated oven until mozzarella cheese is melted, 6 to 8 minutes. Cool slightly, about 2 minutes, before slicing with a pizza cutter.

Nutrition Facts : Calories 466.4 calories, Carbohydrate 17.1 g, Cholesterol 25.6 mg, Fat 39.7 g, Fiber 2.1 g, Protein 11.2 g, SaturatedFat 9.7 g, Sodium 386 mg, Sugar 2 g

FLATBREAD PIZZA WITH PESTO AND BURRATA RECIPE BY TASTY



Flatbread Pizza With Pesto And Burrata Recipe by Tasty image

Here's what you need: naan bread, pine nuts, garlic, fresh basil leaves, extra virgin olive oil, kosher salt, grated parmesan cheese, sundried tomatoes, burrata, freshly ground black pepper

Provided by Nichi Hoskins

Categories     Appetizers

Time 30m

Yield 2 servings

Number Of Ingredients 10

1 naan bread, large piece
¼ cup pine nuts
1 clove garlic
2 cups fresh basil leaves, plus more for garnish
½ cup extra virgin olive oil
kosher salt, to taste
½ cup grated parmesan cheese
6 sundried tomatoes, halved
4 oz burrata, torn
freshly ground black pepper, to taste

Steps:

  • Preheat the oven to 425°F (220°C).
  • Place the naan in the oven directly on the rack and warm for 5-7 minutes, until golden brown and crispy..
  • Make the pesto: Add the pine nuts, garlic, and basil to a mini or regular food processor or blender and pulse to coarsely chop. Scrape down the sides of the bowl, then add the olive oil, a pinch of salt, and the Parmesan and process until well combined.
  • Remove the naan from the oven and spread with about ¼ cup of the pesto. Top with the sun-dried tomatoes and burrata.
  • Cut the flatbread into pieces, then transfer to a serving platter. Drizzle with olive oil and season with salt and pepper. Garnish with more basil.
  • Enjoy!

Nutrition Facts : Calories 1089 calories, Carbohydrate 47 grams, Fat 87 grams, Fiber 4 grams, Protein 32 grams, Sugar 10 grams

CRISPY TOMATO BASIL PESTO FLATBREAD PIZZAS



Crispy Tomato Basil Pesto Flatbread Pizzas image

Basil pesto, fresh mozzarella, roasted tomatoes and fresh basil leaves top a crispy flatbread for individual pizzas. Don't worry if you don't have time for the dough to rise to make the flatbread - this uses store-bought flour tortillas as an alternate base. Quick, easy and delicious!

Provided by Tricia L

Categories     Pizza

Time 57m

Yield 10

Number Of Ingredients 6

6 plum tomatoes, sliced
1 cup olive oil, divided
10 (6 inch) flour tortillas
1 (8 ounce) jar basil pesto (such as Classico® Traditional)
1 (8 ounce) fresh mozzarella ball, sliced thinly
1 bunch fresh basil leaves

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Spread tomato slices out on baking sheet. Drizzle some olive oil over slices.
  • Broil in the preheated oven until tender, about 6 minutes. Remove from oven and cool until easily handled, about 5 minutes. Peel skin off slices; discard.
  • Preheat oven to 375 degrees F (190 degrees C). Line another baking sheet with aluminum foil.
  • Brush both sides of each tortilla with olive oil and arrange on baking sheet.
  • Bake in the preheated oven until lightly browned and crispy, about 8 minutes. Remove from oven and let cool, about 5 minutes.
  • Spread 2 to 3 tablespoons of pesto in a thin layer over each tortilla. Top with mozzarella cheese slices, 8 basil leaves, and some roasted tomato slices.
  • Bake in the preheated oven until mozzarella cheese is melted, 6 to 8 minutes. Cool slightly, about 2 minutes, before slicing with a pizza cutter.

Nutrition Facts : Calories 466.4 calories, Carbohydrate 17.1 g, Cholesterol 25.6 mg, Fat 39.7 g, Fiber 2.1 g, Protein 11.2 g, SaturatedFat 9.7 g, Sodium 386 mg, Sugar 2 g

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