Sun-Dried Tomato, Olive and Basil Pesto Flatbread
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...
store-bought or homemade, enough for 2 people, or as needed
shredded, divided, about 1/2 cup
sliced or chopped, oil-packed and partially drained
sliced, or cremini
sweet red bell peppers
slice into 1/4-inch thick
small onion, slice into 1/4-inch thick
pitted and sliced
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.