Pesto Parmesan Flatbread

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Pesto Parmesan Flatbread recipe is a delightful combination of crispy flatbread topped with a vibrant and flavorful pesto sauce, sprinkled generously with grated parmesan cheese. It's a quick and easy appetizer or light meal that can be enjoyed any time of the day. The pesto adds a burst of freshness with its fragrant basil and garlic flavors, while the parmesan cheese adds a rich and nutty taste. With just a handful of ingredients, this recipe is perfect for those looking to whip up a delicious and satisfying dish in no time.

Keywords: Pesto, Parmesan, Flatbread, Appetizer, Quick

Pesto parmesan flatbread recipe details

Pesto parmesan flatbread recipe, recipe Rating: 4.6
Number of votes:110

Tired of spending $4 for flatbread at a local upscale food market, I created this delicious flatbread. The pesto and Parmesan blend beautifully and it’s quick to make and doesn’t require any kneading! What could be better?
Ready in: 1 hour 45 mins

Ingredients

Makes: 1 flatbread

• 1 cup warm water (110 degrees F)
• 2 teaspoons sugar
• 2 1/4 teaspoons active dry yeast
• 2 cups bread flour
• 1 teaspoon garlic salt
• 1/2 teaspoon Italian seasoning
• 1/4 cup softened butter
• 2 tablespoons grapeseed oil (or olive oil), divided
• non stick spray
• parchment paper
• 2 tablespoons softened butter
• 1/4 cup basil pesto
• 1/4 cup grated Parmesan cheese
• 2 tablespoons shredded mozzarella cheese

Preparation method

Prep: 15 mins | Cook: 30 mins | Extra time: 1 hour, rising

1. Pour water into a mixing bowl, add sugar, and sprinkle yeast over the surface of the water. Let stand for 5 to 10 minutes until creamy. In a separate bowl mix together the flour, garlic salt, and Italian seasoning.
2. Fit dough hook to stand mixer, and turn on mixer to lowest setting, slowly add in half of the flour mixture. Add in 1/4 cup of the softened butter and 1 tablespoon of the grapeseed oil. Add in the remaining flour.
3. Using a pastry brush, take the remaining grapeseed oil and lightly coat a large glass bowl. Remove the dough from the mixing bowl and add to the oil coated glass bowl, coat a piece of plastic wrap with non-stick spray. Place plastic wrap over dough, allow to rise until doubled, about 1 hour.
4. Preheat oven to 350 degrees F.
5. Remove plastic wrap from bowl and place a piece of parchment paper over the glass bowl, take a rimmed baking sheet and invert on top of the parchment paper–make sure it’s centered. Carefully hold the pan and bowl, and flip the bowl over. The dough will “fall” to the parchment paper. Remove the bowl.
6. Bake for 20 minutes in the preheated oven. Remove the bread from the oven and carefully spread the remaining 2 tablespoons softened butter over the bread, and spread the basil pesto over the flatbread.
7. Sprinkle the top with the Parmesan cheese and mozzarella cheese. Return to oven and bake an additional 8 to 10 minutes, until top is golden brown.Tip

You may be tempted to add more flour. DO NOT do this. This is a “batter yeast” dough and will be sticky. It does NOT require kneading.

Serving suggestion

Pair this with a dish of spaghetti and salad for a great Italian themed meal.

Substitution

Feel free to use sun-dried tomatoes and a manchego/fontina cheese blend.