Crispy Tomato Basil Pesto Flatbread Pizzas Recipes

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

Ingredients

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

FRESH TOMATO BASIL PIZZA

Fresh Tomato Basil Pizza image

I crave this bruschetta-like pizza in spring, when I'm planting tomatoes in our garden. Slices make great appetizers when the tomatoes are ripe. But you can also serve the pizza alongside a grilled entree or as a meatless main course.

Provided by Taste of Home

Categories Appetizers Dinner

Time 45m

Yield 6 slices, 3 servings.

Number Of Ingredients 8

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
2 garlic cloves, minced
1/2 cup chopped fresh basil
1 tablespoon olive oil
8 ounces sliced provolone cheese
4 medium tomatoes, thinly sliced
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper

Steps:

Unroll crescent dough into one long rectangle. Press into an ungreased 13-in. x 9-in. baking pan; seal seams and perforations. Bake at 375° for 14-16 minutes or until golden brown. Meanwhile, in a small skillet, saute garlic and basil in oil for 1 minute. , Arrange half of the provolone cheese over the crust. Layer with half of the tomatoes, basil mixture, Parmesan cheese and pepper. Repeat layers. Bake for 14-16 minutes or until cheese is melted.

Nutrition Facts : Calories 680 calories, Fat 44g fat (19g saturated fat), Cholesterol 57mg cholesterol, Sodium 1399mg sodium, Carbohydrate 42g carbohydrate (13g sugars, Fiber 3g fiber), Protein 30g protein.

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