The other day while we were watching Gordon Ramsay’s Hell’s Kitchen, chefs were making flatbread, basically like pizza, just different shape, which really made my craving for pizza come back to life. Then start making this sun-dried tomato, olive and basil pesto flatbread, and it was so good...
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
30 minIngredients
Directions
Preheat the oven to 450 F degree.
Divide the pizza into two equal portions, shape each portion into about 9 by 6-inch rectangular.
Spread 2 tablespoons of pesto over each flatbread. Top each with ¼ cup of mozzarella cheese.
Arrange sun-dried tomatoes, mushroom, bell pepper, red onion, and olives over the cheese.
Bake until the shell is golden brown and the cheese is melted about 12 minutes.
Cool slightly and serve warm.
Comments
You forgot to mention the olives and sun dried tomatoes?
Sundried tomatoes were already in the direction, but olives are being missed. Just edited the recipe. Thanks for the comment, and happy cooking :)