Today I have a super easy and delicious flatbread recipe for you! When I saw this flatbread challenge I immediately thought of doing something with pesto because it just tastes so good to me right now. Sometimes in the summer I have made a toasted tortilla with tomatoes and basil fresh from the garden (with feta of course :) ... unfortunately I only had one garden cherry tomato left, so it needed a little help, but that was the inspiration for this recipe.
My husband mentioned that this would be good with some shredded chicken on it too, and if you're looking for a little extra protein or something to up this to a "main dish" I think that would be perfect. With only four ingredients this is simple to prepare and comes together in a snap. The flatbread disappeared very quickly in our house and I was sad it was gone in even less time than I took to make it. I think it will definitely be making an appearance on our menu again in the near future!
While making this flatbread I learned some very helpful things about dough as well. I always struggle with rolling out my pizza dough and getting it to stay put on the pan. A friend told me that part of the problem is probably that I try to roll it out before it is completely warm (you see, I often cheat and use frozen pizza dough that I thaw in the fridge overnight... but I don't always leave it out very long before trying to work with it). I left this dough out much longer than I usually do and it was definitely room temperature. It rolled out so much easier! Note to self - use warm dough. Also, when I read about the challenge I learned that Rachel rolls out her pizza dough with olive oil instead of flour. This seemed a little odd to me but I tried it and was pleasantly surprised by how well it worked. Good idea to remember for next time.
Anyway, here is the recipe. Let me know what you think!
here. See the flatbread challenge
Pesto and Mozzarella Flatbread
Pizza dough of your choice
1 6oz jar pesto
8 oz shredded mozzarella cheese
grape, cherry, or roma tomatoes, sliced