pesto flatbread pizza

Basil Pesto & Pesto Flatbread Pizza

Michael plants our garden every year and always grows basil for caprese salads, bruschetta, and an annual pesto run. I make big batches of pesto and freeze it flat, in snack size resealable bags, for easy thawing. Sometimes I’ll snap off a frozen shard of it to stir into scrambled eggs. I mix it into pasta dishes, use it to top chicken or salmon, spread it on a sandwich, or stir it into a tomato based soup. It also makes the easiest and best Pesto Flatbread Pizza, combined with white sauce and fresh tomatoes. I’ll be making more in the coming months to use up every last bit of our basil and like to make it with different nuts and cheeses. Do you have any good variations to share? 

basil pesto

Basil Pesto

Course Side Dish
Cuisine Italian, Mediterranean

Ingredients
  

  • 4 cloves garlic
  • 1/4 cup pine nuts
  • 1 quart basil leaves
  • 1/2 cup Parmesan cheese grated
  • 3/4 cup olive oil
  • salt, to taste
  • variations: substitute walnuts or pistachios for the pine nuts and Pecorino Romano for the Parmesan

Instructions
 

  • In the bowl of a food processor, process the garlic and pine nuts until fine. Add the basil leaves and Parmesan and process again. With the machine running, stream in the olive oil to create a nice saucy consistency. Season to taste with salt.
  • Refrigerate and use within a couple days or freeze, flattened in resealable plastic bags, to enjoy all year. I like pesto tossed with pasta, as a topping for pizza, spread on Italian sandwiches, blended with my salad dressing, or even stirred into tomato or minestrone soup. There are countless ways to enjoy it!
Keyword pasta
pesto flatbread pizza

Pesto Flatbread Pizza

Course Main Course
Cuisine Italian, Mediterranean

Ingredients
  

  • 1 store-bought flatbread or pizza crust
  • alfredo sauce
  • pesto sauce
  • mozzarella cheese, shredded
  • tomatoes, sliced
  • prosciutto, torn
  • basil, fresh

Instructions
 

  • Preheat oven to 425 degrees or as directed on package.
  • Spread the crust with the alfredo and pesto sauces, then top with cheese and sliced tomatoes. Transfer directly to the oven rack or onto a pizza stone for a crisper crust. Bake for 6-8 minutes, or until cheese is melted and bubbly. Top with torn pieces of prosciutto and fresh basil, then slice and serve.
Keyword kid-friendly

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