Forget delivery and whip up this fully loaded flatbread that rivals any pizzeria pie. A salty, chewy focaccia base gets slathered with fragrant basil pesto, topped with juicy tomato slices and blanketed with bubbly mozzarella. It’s the ultimate weeknight dinner that comes together in minutes.
Whether you’re feeding a crowd or treating yourself, this flatbread delivers big flavor with minimal effort. Serve it with a simple green salad for a complete meal that everyone will love.
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Recipe details
Nutrition per serving
Dietary labels
Allergen check
Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies.
Ingredients
Instructions
- Keep the flatbread refrigerated until ready to bake. If it has been frozen, thaw it in the refrigerator first.
- Adjust an oven rack to the middle position and preheat the oven to 350°F.
- Remove the flatbread from its packaging and discard any plastic film. Place the flatbread directly on the middle oven rack.
- Bake for 15-18 minutes, until the cheese is melted and the edges are golden brown.
- Let the flatbread stand for at least 3 minutes before slicing and serving.
Recipe Tips
For extra crispiness, bake the flatbread on a preheated baking sheet.
Let the flatbread rest before slicing to allow the cheese to set slightly.
FAQ
Can I add extra toppings?
Absolutely! Feel free to add sliced pepperoni, mushrooms or fresh arugula after baking.
How do I store leftovers?
Wrap leftover flatbread in foil and refrigerate for up to 2 days. Reheat in a 350°F oven for 5-7 minutes.
Can I freeze this flatbread?
Yes, you can freeze the unbaked flatbread. Thaw in the refrigerator before baking as directed.
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