Pesto Flatbread with Mozzarella and Arugula
A light and flavorful pesto flatbread topped with gooey mozzarella and peppery arugula — perfect as an appetizer, lunch, or a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 flatbread or naan (store-bought or homemade)
- 1/4 cup basil pesto
- 1/2 cup shredded mozzarella cheese
- 1/4 cup cherry tomatoes, halved (optional)
- 1 cup fresh arugula
- 1 teaspoon olive oil
- Salt and pepper, to taste
- Grated Parmesan cheese, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Place flatbread on a baking sheet. Spread pesto evenly over the surface.
- Top with shredded mozzarella and cherry tomatoes, if using.
- Bake for 8–10 minutes, or until cheese is melted and bubbly and the edges are crisp.
- Meanwhile, toss arugula with olive oil, salt, and pepper in a small bowl.
- Remove flatbread from the oven and immediately top with arugula.
- Sprinkle with Parmesan cheese if desired. Slice and serve warm.
Notes
- Use whole wheat or gluten-free flatbread to fit dietary needs.
- Try adding prosciutto or grilled chicken for extra protein.
- Homemade pesto can enhance flavor but store-bought works great too.
Nutrition
- Serving Size: 1/2 flatbread
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg