• Prep Time: 5 min
  • Cooking Time: 5 min
  • Serves: 4

Flatbread Caprese Pesto

  • Recipe Submitted by on

 Ingredients List

  • Pizza:
  • 1 package Naan Stonefire Authentic Flatbreads (2 flatbreads)
  • fresh basil pesto
  • 2 large tomatoes sliced into thin rounds
  • 8 ounces fresh mozzarella cut in rounds
  • Balsamic vinegar
  • Garnish: fresh snipped basil
  • Basil Pesto:
  • 1 cup fresh basil leaves
  • 1/4 cup grated parmesan cheese
  • 2 cloves garlic (or more)
  • pepper to taste
  • olive oil


Crisp up the Naans on a baking sheet under the broiler in the oven for a couple minutes until just crisping.
Watch closely!
Remove from oven and cool.
Preheat oven to 400°.
Fresh Basil Pesto:
Place basil leaves, garlic, parmesan and black pepper in food processor.
Drizzle a few tablespoons of olive oil in and process.
Add more olive oil if needed for spreadable consistency.
Spread each Naan with 1/2 of basil pesto mixture.
Top with tomato rounds.
Top with fresh mozzarella rounds.
Bake for 5-10 minutes on lowest oven rack until Naan is crispy and cheese is melty.
Garnish with fresh chopped basil and a drizzle of balsamic vinegar.
Serve immediately.

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