Name: Grilled Pesto Tomato Flatbread Pizza
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Italian
Ingredients: 1 piece of flatbread or naan bread (about 10 inches long); Olive oil (for brushing on bread); Pinch of kosher salt; 1/4 cup pesto (homemade or store-bought); 1 large ripe tomato, sliced; 2 ounces buffalo mozzarella, sliced thin

This Grilled Pesto Tomato Flatbread Pizza brings the bright flavors of summer to your table in just 10 minutes. A perfect balance of chewy flatbread, aromatic basil pesto, juicy tomatoes, and creamy buffalo mozzarella creates a rustic, restaurant-quality dish with minimal effort.

Why You’ll Love This Recipe

This flatbread pizza is a game-changer for busy weeknights or casual entertaining. The combination of quick preparation and sophisticated flavors makes it both practical and impressive. The grill adds a delightful smoky char that elevates the flatbread beyond ordinary pizza. It’s customizable to your taste preferences and what you have on hand. Plus, it’s a lighter alternative to traditional pizza while still being completely satisfying.

Grilled Pesto Tomato Flatbread Pizza

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Flatbread or naan bread serves as the perfect canvas for this quick pizza. It provides a chewy yet crisp texture without the need to make dough from scratch. Store-bought options work wonderfully, but if you have homemade flatbread, even better.

Olive oil helps achieve that beautifully crisp exterior when grilled while adding a subtle Mediterranean flavor. Use a good quality oil for the best taste since it’s one of the few ingredients.

Kosher salt enhances all the flavors in this simple dish. Just a pinch is enough to bring everything together.

Pesto delivers an explosion of basil, garlic, pine nuts, and Parmesan in every bite. Homemade pesto is wonderful if you have fresh basil on hand, but a good quality store-bought version works perfectly for convenience.

Tomatoes bring juicy freshness and acidity that balances the rich pesto and cheese. Choose the ripest, most flavorful tomatoes you can find – heirloom varieties are particularly wonderful in summer.

Buffalo mozzarella adds a creamy, milky flavor that’s the perfect complement to the bright pesto and tomatoes. Its delicate texture becomes wonderfully melty when heated. Regular fresh mozzarella is a good substitute if buffalo isn’t available.

Directions

Preheat Grill or Broiler: Heat a grill or broiler to high. If using a grill, make sure the grates are clean and well-oiled to prevent sticking.
Prepare the Bread: Brush both sides of the flatbread lightly with olive oil and sprinkle with a pinch of salt. This creates a flavorful base and helps achieve a crispy exterior.
Initial Grilling: Grill the bread lightly on both sides, or heat under the broiler just until it starts to warm and bubble. Be watchful as flatbread can go from perfectly toasted to burnt very quickly. You want it warm and slightly crisp but not browned too much as it will be heated again.
Add Toppings: Remove the bread from the heat and spread pesto evenly across one side of the bread. Layer the sliced tomatoes on top of the pesto, then arrange the mozzarella cheese slices over the tomatoes.
Melt the Cheese: Turn the grill or broiler to low heat, return the flatbread to the heat source, and warm everything until the toppings are heated through and the cheese melts, which takes about 2-3 minutes. Watch carefully to prevent burning.

Servings and Timing

This recipe makes 1 serving as a main dish or 2 servings as an appetizer. It takes just 5 minutes to prep and 5 minutes to cook, for a total time of 10 minutes. Each serving contains approximately 522 calories, making it suitable for a light meal.

Variations

Mediterranean Style: Add olives, crumbled feta, and a sprinkle of oregano for a Greek-inspired version.

Veggie Packed: Add grilled zucchini, roasted red peppers, and red onion for a more substantial vegetable option.

Sun-Dried Tomato: Replace fresh tomatoes with chopped sun-dried tomatoes for a more intense flavor.

Spicy Version: Add red pepper flakes or thin slices of fresh jalapeño for heat lovers.

White Pizza: Use a white bean purée or ricotta instead of pesto as your base for a different flavor profile.

Storage/Reheating

This flatbread pizza is best enjoyed immediately after preparation when the bread is crisp and the cheese is melty. However, if you have leftovers:

Refrigeration: Store in an airtight container in the refrigerator for up to 2 days. The texture will change somewhat as the tomatoes will release moisture into the bread.

Reheating: For the best texture when reheating, use a preheated 350°F oven for 5-7 minutes until warmed through. Avoid the microwave if possible as it will make the flatbread soggy and chewy.

Freezing: This dish is not ideal for freezing due to the fresh tomatoes and cheese, which can become watery when thawed.

FAQs

Can I make this flatbread pizza in a regular oven?

Yes, you can definitely make this in a regular oven instead of on a grill. Preheat your oven to 425°F, prepare the flatbread as directed, and bake for about 5-7 minutes until the cheese is melted and the edges are crisp.

What kind of flatbread works best for this recipe?

Naan, pita, store-bought flatbreads, or even partially baked pizza dough all work well. Choose something that’s about 1/4 inch thick for the best balance of chewy interior and crisp exterior.

Can I make my own pesto for this recipe?

Absolutely! Homemade pesto is delicious in this recipe. Simply blend 2 cups fresh basil leaves, 1/4 cup pine nuts, 2 garlic cloves, 1/2 cup grated Parmesan, and 1/2 cup olive oil until smooth, then season with salt and pepper.

Is there a dairy-free option for this recipe?

Yes, you can make a dairy-free version by using a vegan pesto (without Parmesan) and either skipping the cheese altogether or using a plant-based mozzarella alternative.

How can I prevent my flatbread from getting soggy?

Make sure to pre-grill or toast the flatbread before adding toppings. Also, if your tomatoes are particularly juicy, you can remove some seeds and drain them on paper towels before placing them on the flatbread.

What can I serve with this flatbread pizza?

A simple arugula salad dressed with lemon and olive oil makes a perfect light accompaniment. For a more substantial meal, add a bowl of soup or a side of grilled vegetables.

Can I prepare components ahead of time?

Yes! You can slice the tomatoes and cheese in advance and store them in the refrigerator. If making homemade pesto, it can be prepared up to 3 days ahead and stored in the refrigerator with a thin layer of olive oil on top.

What type of tomatoes are best for this recipe?

Roma tomatoes are great because they’re less watery, but any ripe, flavorful tomato works well. In summer, heirloom varieties or vine-ripened tomatoes offer the best flavor.

Can I add meat to this vegetarian flatbread?

Certainly! Cooked and crumbled Italian sausage, or shredded rotisserie chicken make excellent additions. Add them before the final grilling step to warm through.

How do I know when the flatbread is perfectly cooked?

The edges should be crisp and slightly charred, the bottom should be firm enough to hold the toppings without sagging, and the cheese should be fully melted but not browned.

Conclusion

This Grilled Pesto Tomato Flatbread Pizza is the epitome of simple elegance. With minimal ingredients and effort, you can create a restaurant-worthy dish that celebrates fresh flavors and satisfies your pizza cravings in just 10 minutes. The combination of smoky grilled bread, aromatic pesto, juicy tomatoes, and creamy buffalo mozzarella creates a harmony of flavors that’s hard to resist.

Whether you’re looking for a quick lunch, an impressive appetizer for unexpected guests, or a light dinner on a warm evening, this versatile flatbread delivers. It’s proof that delicious cooking doesn’t have to be complicated or time-consuming. Give this recipe a try, and it’s sure to become a staple in your quick-meal repertoire.