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Pesto & Tomato Flatbread is a yummy recipe when you are in need of a quick meal. It’s light and will leave you feeling satisfied without being overly full, and it has great flavor! The Lavash bread is crispy, the pesto has a lovely, fresh taste, the mozzarella cheese is melted and pairs well with the pesto, and the tomatoes are tender and roasted. It’s delicious! Plus, if you’re anything like me, you probably have most of the ingredients at home already so it’s easy to whip up in a bind or when you don’t have other dinner ideas 😊
I like to use store-bought pesto for the convenience, but you can use homemade if you prefer. If you aren’t familiar with Lavash, it’s a flatbread that is low in sodium, low in cholesterol, and is very thin, so it’s less doughy. It’s great when you are looking for a paper-thin, crispy crust or are looking to cut some calories.
The recipe can be found here.
Start by preheating the oven to 425 degrees F. Line 2 baking sheets with parchment paper. This recipe makes 2 flatbreads so go ahead and cut the ingredients in half if you only want to make one.
Place one piece of Lavash on each baking sheet.
Divide the pesto evenly between the Lavash and use an offset spatula or the back of a spoon to spread in an even layer all the way to the sides. You can use more or less to taste. I often add a little more pesto because I love the flavor so much.
Sprinkle the shredded cheese evenly between the Lavash. Again, use more or less to taste.
Top each Lavash with sliced tomato. I use about 1 roma tomato per Lavash but you can use more or less to taste. You can also dice the tomatoes instead of using slices.
Bake for 10-12 minutes or until the edges are golden brown and crisp and the cheese has melted.
Remove from the oven, slice into squares, and serve. Enjoy!
The recipe can be found here.
This recipe reminds me of summer with all the fresh flavors. It’s so light….it would make for a great appetizer or lunch to share. You could also dress it up with some pine nuts or balsamic vinegar. Yum!
Happy Cooking!
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