Sun-Dried Tomato Pesto and Mozzarella Flatbread

For whatever reason, I have been craving pesto like crazy lately. However, as usual, I thought to myself, “How can I switch it up a bit?” Well, by adding sun-dried tomatoes, of course!

Being that I love me a good flatbread, I decided that I would use my pesto as the base and add fresh mozzarella. Many times, less is more, and this meal is a shining example of that. Simple ingredients and intense flavor are what this flatbread is all about.

This recipe yields enough pesto to last a while. I plan on using it in pasta dishes and on sandwiches. Any other ideas on how I can incorporate this mouth-watering pesto into upcoming dishes?

PART 1: SUN-DRIED TOMATO PESTO

What you’ll need:

  • 1 cup olive oil
  • 2 cups packed fresh basil, de-stemmed
  • 1/2 cup sun-dried tomatoes, diced
  • 1/2 cup Pecorino Romano, grated
  • 1/4 cup pine nuts
  • 4 cloves of garlic
  • Sea salt to taste
  • Cracked black pepper to taste

What you’ll do:

  • Combine all ingredients in a food processor
  • Blend until smooth
  • Spoon into a serving dish or mason jar

PART 2: DOUGH

What you’ll need:

  • 1 cup warm water
  • 1 package Fleschmann’s Pizza Crust Yeast
  • 3 cups all-purpose flour
  • 1 tbsp. sugar
  • 1 tbsp. salt
  • 2 tbsp. grape seed oil

What you’ll do:

  • Combine warm water and yeast in a small bowl; stir and allow to sit for 5 minutes
  • In a large bowl, combine 2 1/2 cups flour, sugar, and salt; mix together with a whisk
  • Add yeast mixture and grape seed oil to the large bowl; mix with a hand mixer until the dough forms
  • On a well-floured surface, knead the dough for about 5 minutes, adding the remaining 1/2 cup flour as needed
  • Form the dough into the shape of a disk

PART 3: FLATBREAD

What you’ll need:

  • Dough
  • Sun-dried tomato pesto
  • 15+ fresh mozzarella balls
  • Cracked black pepper

What you’ll do:

  • Preheat the oven to 425 ºF
  • Spread the dough onto a greased baking sheet
  • Brush on a moderate layer of sun-dried tomato pesto
  • Strategically place mozzarella balls so that the cheese will not overlap once melted
  • Bake in the oven for approximately 12 minutes, or until the edges are golden brown
  • Garnish with cracked black pepper

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3 thoughts on “Sun-Dried Tomato Pesto and Mozzarella Flatbread

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