Name: Italian Pesto and Tomato Flatbread Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2
Cuisine: Italian
Ingredients: 2 medium flatbreads (naan, pre-baked pizza bases, or Italian flatbreads); ½ cup basil pesto (homemade or good-quality store-bought); 1 cup cherry or grape tomatoes, halved; 8 oz (225g) fresh mozzarella, torn or sliced; A handful of fresh basil leaves, for garnish; Optional: Pinch of red pepper flakes, sea salt, black pepper, balsamic glaze for drizzling; Optional drizzle: Extra virgin olive oil

This vibrant Italian Pesto and Tomato Flatbread combines the fresh, herby flavors of classic basil pesto with juicy tomatoes, creamy mozzarella, and a crispy base for a quick, delicious twist on Italian pizza.

Why You’ll Love This Recipe

You’ll adore this recipe because it’s incredibly fast to prepare—ready in under 20 minutes—yet delivers restaurant-quality taste with minimal effort. The bright, aromatic basil pesto pairs perfectly with sweet, ripe tomatoes and melty fresh mozzarella, creating a fresh Caprese-inspired experience on a convenient flatbread crust.

It’s light yet satisfying, vegetarian-friendly, and endlessly customizable, making it ideal for busy weeknights, casual entertaining, or when you crave Italian flavors without the hassle of traditional pizza dough. Every bite bursts with herbaceous freshness, creamy cheese, and a touch of crispiness that’s simply addictive.

Yield: Serves 2

Italian Pesto and Tomato Flatbread Recipe

Quick, fresh Italian flatbread topped with pesto, tomatoes, and mozzarella—crispy, herby, and ready fast.

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Ingredients

2 medium flatbreads (naan, pre-baked pizza bases, or Italian flatbreads)
½ cup basil pesto (homemade or good-quality store-bought)
1 cup cherry or grape tomatoes, halved
8 oz (225g) fresh mozzarella, torn or sliced
A handful of fresh basil leaves, for garnish
Optional: Pinch of red pepper flakes, sea salt, black pepper, balsamic glaze for drizzling
Optional drizzle: Extra virgin olive oil

Instructions

Get excited and preheat! Fire up your oven to 425°F (220°C) so it's nice and hot— this ensures that perfect crispy edge we all crave. Line a baking sheet with parchment paper or lightly oil it for easy cleanup.
Prep your colorful toppings. Rinse and halve those gorgeous cherry tomatoes—pat them gently with a paper towel to soak up extra moisture (no one wants soggy flatbread!). Tear the fresh mozzarella into bite-sized pieces for that rustic, melty look.
Place your flatbreads. Lay the two flatbreads side by side on your prepared baking sheet—they're the perfect canvas for Italian magic!
Spread the pesto love. Spoon generous dollops of basil pesto onto each flatbread, then use the back of your spoon to spread it evenly, leaving a small border around the edges for that crispy crust. Smell that herby goodness already?
Scatter the tomatoes. Arrange the halved tomatoes cut-side up across the pesto—let them nestle in beautifully for bursts of juicy sweetness in every bite.
Add the cheesy magic. Distribute the torn mozzarella evenly over the top—don't worry about perfect coverage; the cheese will melt and stretch deliciously in the oven!
Season it up. Sprinkle a pinch of sea salt, freshly ground black pepper, and red pepper flakes if you like a subtle kick—this wakes up all the flavors.
Into the oven! Slide the baking sheet into the preheated oven and bake for 10-12 minutes, or until the cheese is bubbly, golden, and the edges of the flatbread are crisp and lightly browned.
Broil for extra wow (optional). For that irresistible golden top, switch to broil for the last 1-2 minutes—watch closely so it doesn't burn!
Finish and serve hot! Remove from the oven, scatter fresh basil leaves over the top, drizzle with balsamic glaze or olive oil if desired, slice into wedges, and dive in while it's warm and irresistible. Buon appetito!

Notes

Use room-temperature ingredients for even melting. If your pesto is thick, thin it slightly with a teaspoon of olive oil for easier spreading. This recipe is naturally vegetarian and can be gluten-free with the right flatbread choice.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 955Total Fat 61gSaturated Fat 21gUnsaturated Fat 39gCholesterol 105mgSodium 1528mgCarbohydrates 60gFiber 4gSugar 6gProtein 42g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use high-quality store-bought or homemade pesto for the best flavor—homemade adds extra vibrancy if you have fresh basil. Pat the tomato slices dry with paper towels to prevent a soggy flatbread.

For extra crispiness, preheat your baking sheet or pizza stone in the oven. Don’t overload toppings; keep it light to ensure even baking. Bake on the middle rack for balanced heat, and broil for the last 1-2 minutes if you want bubbly, golden cheese.

Fresh mozzarella works best—tear it by hand for rustic appeal. A drizzle of balsamic glaze or extra virgin olive oil after baking elevates it beautifully.

Ingredients Notes

The star here is basil pesto: choose one that’s bright green and packed with fresh basil, pine nuts, garlic, Parmesan, and olive oil—avoid overly oily or dull versions. Fresh mozzarella (often sold in balls packed in water) melts gorgeously and provides creamy texture; drain and pat it dry before using.

Cherry or grape tomatoes offer the best sweetness and minimal juice—halved for even distribution. Flatbreads like naan, pre-baked pizza crusts, or Italian-style flatbreads provide a sturdy, flavorful base that’s already partially cooked for quick assembly.

Fresh basil leaves add a final pop of color and aroma. Optional extras like a pinch of red pepper flakes bring gentle heat, while sea salt and black pepper enhance the natural flavors without overpowering the fresh ingredients.

Variations and Substitutions

For a vegan version, swap in dairy-free pesto and plant-based cheese like vegan mozzarella shreds. Try sun-dried tomato pesto instead of classic basil for a richer, tangy twist. Add protein by topping with grilled chicken slices, prosciutto, or crispy pancetta after baking.

Switch mozzarella for burrata (tear and add post-bake for oozy creaminess) or goat cheese for tang. Use roma tomatoes if cherry aren’t available, or mix in roasted red peppers or artichoke hearts for Mediterranean flair.

For gluten-free, opt for certified gluten-free flatbreads or naan. Sprinkle parmesan or pecorino on top before baking for extra umami, or finish with arugula for peppery freshness. Experiment with flavored flatbreads like garlic or herb-infused for added depth.

Storage Options

Best enjoyed fresh and hot from the oven, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispiness—avoid the microwave, as it makes the base soggy.

Freezing isn’t recommended due to the fresh tomatoes and cheese texture changes upon thawing. If prepping ahead, assemble without baking and refrigerate up to 4 hours before cooking.