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A while back, Alissa from Spunky Girl Eats, posted about her grape pesto pizza. I had seen that recipe in Cooking Light, but quickly turned the page, freaked out at the idea of grapes on a pizza. But, after her rave reviews, I knew I had to try it. Holy cow, what an amazing pizza, so many flavors. Go check out her blog for the recipe!
But afterwards, I needed something to do with the leftover pesto and pizza crust. I remembered a flatbread of pesto and tomato that I had at a restaurant not too long ago and decided to duplicate that. I'd like to introduce you to my new favorite lunch! Is there anything not to like? Fresh tomatoes, rich pesto, gooey mozzarella, it's like a party in my mouth! It also takes about three minutes to put together. Go make yourself some, thank me later.
Pesto Tomato Flatbread
Ingredients
2 tablespoons cornmeal
1 can flatbread pizza dough
4-5 tablespoons pesto (if you're not using homemade, use the stuff that comes from the refrigerated section, it's just better)
4-5 roma or campari tomatoes, chopped
5-6 basil leaves, torn, or cut into ribbons
2 cloves of garlic, minced
3 tablespoons pecorino romano
1 cup mozzarella, shredded
Directions
Sprinkle cornmeal on baking sheet or pizza stone. Lay out pizza crust. Spread an even layer of pesto over crust. Evenly arrange tomatoes, basil, garlic, and cheeses. Bake at temperature given on pizza dough can and bake until cheese is melted and crust is browned, about 10 minutes.
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