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