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Classic Italian Pesto Flatbread is more than just a dish; it embodies the essence of Italian culinary tradition and the vibrant flavors of the Mediterranean. This delightful flatbread, topped with a rich and aromatic pesto sauce, celebrates the simplicity and freshness that define Italian cooking. Pesto, originating from the Liguria region of Italy, is made from fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil, creating a sauce that is as versatile as it is flavorful. Flatbread serves as the perfect canvas for this vibrant condiment, allowing the familiar taste of Italian cuisine to shine through.

Classic Italian Pesto Flatbread

Discover the joy of making Classic Italian Pesto Flatbread, a perfect blend of fresh ingredients and Italian tradition. This delightful dish features a tender flatbread topped with aromatic pesto made from vibrant basil, garlic, and Parmesan. Suitable for any occasion—family dinners, picnics, or casual gatherings—this recipe encourages sharing and connection. Explore tips, ingredient insights, and variations to make it your own while enjoying the flavors of Italy in every bite.
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Ingredients
  

2 cups all-purpose flour

1 teaspoon instant yeast

1 teaspoon salt

1 tablespoon olive oil

3/4 cup warm water (about 110°F)

1/2 cup homemade or store-bought basil pesto

1 cup cherry tomatoes, halved

1 cup fresh mozzarella cheese, sliced

1/4 cup grated Parmesan cheese

Fresh basil leaves for garnish

Balsamic glaze (optional, for drizzling)

Instructions
 

Prepare the Dough: In a large mixing bowl, combine the flour, instant yeast, and salt. Mix well. Add in the olive oil and warm water, stirring until a shaggy dough forms.

    Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.

      Preheat the Oven: About 15 minutes before baking, preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up as well.

        Shape the Flatbread: Once the dough has risen, punch it down to release the air. On a floured surface, roll out the dough into a rectangle or oval about 1/4 inch thick. Transfer the shaped dough onto a piece of parchment paper for easy handling.

          Assemble the Flatbread: Spread a generous layer of basil pesto over the surface of the dough, leaving a small border around the edges. Evenly distribute the halved cherry tomatoes and slices of fresh mozzarella on top. Sprinkle the grated Parmesan cheese over the entire flatbread.

            Bake the Flatbread: Carefully transfer the flatbread (with parchment) onto the preheated pizza stone or a baking sheet. Bake for 12-15 minutes or until the edges are golden brown and the cheese is bubbly.

              Finish and Serve: Once baked, remove the flatbread from the oven and let it cool for a minute. Garnish with fresh basil leaves and, if desired, drizzle with balsamic glaze for an extra flavor kick. Cut into slices and serve warm.

                Prep Time, Total Time, Servings: 15 mins | 1 hour 30 mins | 4 servings