Making a pesto flatbread is a quick and easy dinner or appetizer. You can easily change the flavor based on the pesto you use.Jump to Recipe
Back in March, when the COVID Pandemic first started effecting us in the United States, we purchased an Aerogarden. I hadn’t had a lot of luck growing herbs before that. It’s too hot for them outside and they wouldn’t grow well inside. We had seen one of these hydro-gardens in action at a friend’s house, so went ahead and got one for ourselves.
One of the herbs that it comes with is Thai Basil. I hadn’t heard of it before and wasn’t sure what exactly to do with it. Well, we ended up making a pesto with it, then decided it would be delicious on a flatbread!
You can make your own homemade pesto, or get one pre-made from the grocery store. Either one will work for this. We made some from scratch, but I like making our own homemade recipes for as much as we can. And, as I said, we had a lot of Thai Basil, so we made some from that. The Thai Basil has a much different taste than the basil most people think of. But, it made this recipe different. I liked having a lot of cheese to balance the flavors, though I like a lot of cheese on almost anything.
Step by Step
Heat the oven to 440F. Spread the pesto out on the flatbread from edge-to-edge.
Sprinkle the cheese and red pepper flakes over the pesto.
Top with spinach leaves.
Bake for about 5-7 minutes. The cheese should start to melt and the spinach wilt. Slice the flatbread with a pizza cutter and serve warm.
After cooling, I placed any leftover slices in an airtight container. Refrigerate the extras. To reheat, place the slices in the oven or toaster oven at 400F for about 2-3 minutes, until warmed again.
Originally Published On: September 4, 2020
Thai Basil Pesto Flatbread
- 1/4 cup Thai Basil pesto
- 1 flatbread (6"x9")
- 1/4 cup mozzarella cheese (shredded)
- 1/8 cup parmesan cheese (shredded)
- 1 tbsp red pepper flakes
- 1/2 oz spinach leaves
- Heat the oven to 440F
- Spread the pesto out on the flatbread from edge-to-edge
- Sprinkle the cheese and red pepper flakes over the pesto
- Top with spinach leaves
- Bake for about 5-7 minutes, until cheese starts to melt
- Slice the flatbread with a pizza cutter and serve warm