Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, pesto and tomato flatbread. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
This Pesto Tomato Flatbread combines the fresh flavor of homemade pesto with creamy ricotta cheese, tomatoes, olives and zucchini on a crispy bread! Don't worry if you don't have time for the dough to rise to make the flatbread - this uses store-bought flour tortillas as an alternate base. Make flatbread pizza according to the directions; Remove from oven, spread with pesto and add sliced tomatoes.
Pesto and Tomato flatbread is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Pesto and Tomato flatbread is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook pesto and tomato flatbread using 6 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Pesto and Tomato flatbread:
- Prepare 1 Cup Plain white flour
- Get 100 ml Water
- Make ready 1 Sprig Rosemary
- Get 8 olives
- Make ready 1/2 tsp Tomato Puree
- Take 1/2 tsp Pesto Sauce
Drizzle with Balsamic Vinegar prior to serving. Arrange the flatbread on the baking sheet and spread the pesto sauce evenly over the top. Top the pesto sauce with slices of fresh mozzarella cheese then place sliced tomatoes on top of the cheese. Place prosciutto on top of the tomatoes and then sprinkle grated parmesan cheese over the top.
Instructions to make Pesto and Tomato flatbread:
- Put the flour in a bowl and mix in water until it form a dryish ball
- Kneed the dough until it forms a smooth ball
- Finely chop the olives and rosemary and add to the dough. Kneed again.
- Split in two parts. Add puree to one half and pesto to the other. Knees each part separately. More flour may be required to balance the wet ingredients.
- Roll into 8 strips - four of each type
- Pair the two colours together and roll up in a spiral. Then use a rolling pin to flatten.
- Fry the disks in a pan on a medium high temperature until browned on each side. The oil will make the disks translucent at first. A little dusting of flour helps.
An Italian-inspired dish to enliven dinnertime. Naan flatbreads are slathered with basil pesto and topped with mozzarella cheese, Roma tomato, and sun-dried tomatoes. They're baked to a melty finish and drizzled with a tangy-sweet balsamic reduction. A kale salad tossed with red bell pepper, sunflower seeds, and a caper vinaigrette adds a fresh element on the side. Mix the pesto, half of the mozzarella cheese, and the chicken in a medium mixing bowl.
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