Side Pannel
Flatbread Caprese Pesto
Flatbread Caprese Pesto
- Recipe Submitted by maryjosh on 11/02/2016
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
Directions
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.
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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