Pesto flatbread topped with shredded cheese and spinach leaves on brown parchment paper on a wooden surface (with logo overlay)

Thai Basil Pesto Flatbread

Making a pesto flatbread is a quick and easy dinner or appetizer. You can easily change the flavor based on the pesto you use.

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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.

Green pesto spread on a piece of flatbread on a bamboo board on a wooden surface

Sprinkle the cheese and red pepper flakes over the pesto.

Green pesto spread on a piece of flatbread topped with shredded cheese on a bamboo board on a wooden surface

Top with spinach leaves.

Green pesto spread on a piece of flatbread topped with shredded cheese and spinach leaves on a bamboo board on a wooden surface

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.

Pesto flatbread topped with shredded cheese and spinach leaves on brown parchment paper on a wooden surface (vertical)

Leftovers

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.

Recipe

Originally Published On: September 4, 2020

Pesto flatbread topped with shredded cheese and spinach leaves on brown parchment paper on a wooden surface

Thai Basil Pesto Flatbread

Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Course:
Appetizer
|
Main Dish
Cuisine:
American
Keyword:
flatbread
|
herbs
|
pesto
|
thai basil
Dietary Needs:
Egg-Free
|
Nut-Free
Servings: 6 pieces
5 from 1 vote

Ingredients

  • 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

Instructions

  • 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
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Nutrition Facts
Thai Basil Pesto Flatbread
Amount Per Serving (1 piece)
Calories 45 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Cholesterol 5mg2%
Sodium 122mg5%
Potassium 47mg1%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 665IU13%
Vitamin C 1mg1%
Calcium 61mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

6 thoughts on “Thai Basil Pesto Flatbread”

  1. Ok how weirdly coincidental is this. Yesterday I update an old blog post from a trip. On that trip at a restaurant we had a flatbread similar to this and I was just thinking how it’d be cool to recreate it! Thanks!!!

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