Delicious Veggie Pesto Flatbread Pizza

If you ask me, pesto flatbread pizza is one of those perfect weeknight wins.

This fresh take on pizza combines the ease of flatbread with the bright flavors of homemade pesto and seasonal vegetables. The crispy base gets topped with a layer of rich pesto, colorful veggies, and melty mozzarella cheese.

It’s the kind of meal that comes together in minutes but still feels special enough for dinner guests. The flatbread gets nice and crispy in the oven, while the vegetables stay tender-crisp and the cheese turns perfectly gooey.

It’s a laid-back dinner option that works just as well for casual family meals as it does for weekend entertaining.

What Kind of Flour Should I Use?

Regular all-purpose flour is your best bet for this flatbread pizza dough, though bread flour would also work if that’s what you have on hand. All-purpose flour has just the right amount of protein content (around 10-12%) to create a chewy yet tender crust that won’t get too tough. If you’re new to making pizza dough, stick with all-purpose flour since it’s more forgiving and less likely to develop too much gluten when you’re kneading it. Just make sure to measure your flour correctly – either by weight using a kitchen scale, or by spooning it into the measuring cup and leveling it off rather than scooping directly from the bag.

Options for Substitutions

This flatbread pizza recipe is super adaptable – here’s how you can switch things up:

• Regular flour: You can use whole wheat flour for a nuttier taste (though the texture will be denser), or bread flour for a chewier crust. If using whole wheat, you might need to add a bit more water since it absorbs more liquid.
• Plain yogurt: Greek yogurt works great here too, or you can use sour cream in a pinch. Just make sure whatever you use is at room temperature for the best results.
• Pesto: While basil or pistachio pesto are suggested, feel free to use any store-bought or homemade pesto – sun-dried tomato, arugula, or even kale pesto would work well.
• Fresh mozzarella: Regular shredded mozzarella is totally fine if that’s what you have. You could also try other melty cheeses like provolone or fontina.
• Vegetables: The beauty of pizza is that you can top it with whatever veggies you like! Try zucchini, mushrooms, or artichokes. For the corn, canned or frozen corn works just as well as fresh.
• Fresh basil: If you don’t have fresh basil, you can skip it since you’re already using pesto. Or try fresh arugula or baby spinach for a similar fresh finish.

Watch Out for These Mistakes While Baking

The biggest challenge when making flatbread pizza is rolling the dough too thin or thick – aim for about 1/4 inch thickness to achieve the perfect balance between crispy and chewy texture. A common mistake is overloading your flatbread with toppings, which can make the center soggy and prevent even cooking – remember that less is more, and spread your toppings evenly with some space between them. To avoid a soggy crust, pre-bake your flatbread for 3-4 minutes before adding toppings, and make sure to drain any excess moisture from your vegetables, especially the tomatoes. For the best results, place your pizza stone or baking sheet in the oven while it preheats to 450°F – this helps create a perfectly crispy bottom crust that won’t sag under the weight of your toppings.

What to Serve With Veggie Pesto Flatbread?

This fresh and colorful flatbread pairs perfectly with a simple arugula salad dressed in lemon juice and olive oil – the peppery greens complement the pesto beautifully. For a complete meal, I like to add a light soup on the side, like a classic minestrone or a chilled gazpacho in summer. If you’re hosting friends, start with some marinated olives and a small antipasto plate with roasted red peppers and artichoke hearts. A glass of crisp white wine or sparkling water with a squeeze of lemon pulls everything together nicely.

Storage Instructions

Keep Fresh: If you have any leftover flatbread pizza, let it cool completely and place it in an airtight container. It’ll stay good in the fridge for up to 3 days. Pro tip: place pieces of parchment paper between the slices to prevent them from sticking together!

Make Ahead: Want to prep ahead? You can make the flatbread dough up to 24 hours in advance and keep it in the fridge, wrapped in plastic wrap. The veggies can be sliced and stored separately in containers, ready to go when you want to assemble your pizza.

Enjoy Again: To get your leftover pizza tasting fresh again, pop it in a preheated oven at 350°F for about 5-7 minutes, or until it’s warmed through. The microwave works too, but the crust might not be as crispy. If you’re using fresh basil as a garnish, add it after reheating!

Preparation Time	30-45 minutes
Cooking Time	10-15 minutes
Total Time	40-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 15-20 g
• Fat: 25-30 g
• Carbohydrates: 80-90 g

Ingredients

For the dough:

• 1/4 to 1/3 cup water
• 1 1/2 tbsp vegetable oil
• 1/4 cup plain yogurt
• 1 cup flour
• 1/8 tsp baking powder
• 1/4 tsp salt
• 1/8 tsp baking soda
• 1/4 tsp white sugar

For the toppings:

• 1/2 red onion (thinly sliced for best flavor)
• small sweet peppers (thinly sliced)
• pesto (basil or pistachio work well)
• sliced cherry tomatoes
• fresh mozzarella (sliced or torn into small pieces)
• olive oil
• fresh basil leaves (for garnish)
• 1 cob corn (kernels removed)

Step 1: Prepare the Dough (Skip if Using Store-Bought Naan)

Preheat your oven to 500°F/260°C.

In a mixing bowl, add flour, baking powder, baking soda, and salt.

Mix these dry ingredients together.

Add yogurt, sugar, and oil, then mix with a fork.

Gradually add water, continuing to mix until a dough forms.

The dough should form a ball without being sticky.

Turn the dough onto a floured surface and knead it until it becomes soft and stretchy.

Rub the inside of the mixing bowl with a little oil, place the dough back in, and cover it with plastic wrap or a towel.

Let it rest in a warm place, such as an oven or microwave (turned off), for 30 minutes until it doubles in size.

Step 2: Cook the Naan

After the dough has rested and increased in size, divide it into 4 equal pieces.

Heat a cast iron skillet over medium heat.

Take one piece of dough (keeping the others covered) and roll it out thinly.

Transfer it to the hot pan.

Cook until the underside is lightly browned and the top starts to bubble, then turn and repeat on the other side.

Remove and set aside.

Repeat the process for the remaining dough pieces.

Step 3: Char the Corn

Stand the corn cob on one end.

Starting halfway down, use a sharp knife to cut off the corn kernels, turning the cob as needed to remove all the kernels without them scattering.

Heat a frying pan and toss the corn kernels until lightly charred, then remove them from heat and set aside.

Step 4: Assemble the Flatbread Pizza

Place the naan pieces onto a large baking sheet.

Brush the edges with olive oil.

Spread an even layer of pesto over each naan, leaving a small border around the edges.

Evenly distribute the mozzarella pieces, tomato slices, pepper slices, and onion slices across the naan.

Sprinkle with charred corn kernels.

Step 5: Bake and Add Finishing Touches

Place the baking sheet in the preheated oven and bake for 10-15 minutes, or until the crusts are golden at the edges and the cheese is melted.

Once done, remove from the oven and top with fresh basil leaves.

Drizzle with a bit of olive oil before serving.

Enjoy your homemade naan flatbread pizza!