Light and flavourful vegetarian flatbread featuring fresh seasonal ingredients and a homemade sauce for a healthy quick and easy meal. Stretched pizza dough topped with a quick pistachio pesto, caramelized onions, crisp arugula, mozzarella cheese, and thinly sliced pear. Drizzle with some honey as soon as the flatbread comes out of the oven.
For a quicker meal, use store bought pizza dough to cut back on time. If you’ve followed along our journey, you’ve seen our pistachio pesto before. We love it! Pesto definitely tops the chart as one of our go-to toppings. It’s so easy to make as well. Easy to source fresh ingredients get combined in a food processor for a delicious creamy quick pesto. Use it for sandwiches, wraps, serve it with eggs, and of course as a dipping sauce.
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pistachio pesto & pear flatbread
homemade pistachio pesto sauce based flatbread topped with caramelized onions, soft mozzarella cheese, thinly sliced pears, crisp arugula served with crushed pistachios and a generous honey drizzle
Ingredients
- 1 medium yellow onion, thinly sliced
- 1 TBS butter
- 1 pizza dough ball, room temperature
- 1/3 cup pistachio pesto (see notes)
- 1 Bosc pear, thinly sliced
- 1/2 cup arugula
- 1 single mozzarella ball (226g)
- top with crushed pistachios
- serve with honey
Instructions
- Preheat the oven to 450 degrees F. warm pizza stone if using as per directions.
- In a medium pan, melt butter over medium heat. Cook onions stirring frequently for 20 minutes until begin to caramelize and turn golden.
- Once the onions have finished cooking roll out the dough. On a lightly floured surface, roll out the dough until its very thin. Shape it in a rectangle so that it fits your stone or baking sheet. Transfer the dough onto the hot floured stone. Spread with pesto, onions, arugula, mozzarella and pears. Bake for 12-15 minutes until the edges begin to golden.
- Remove the flatbread from the oven and top with crushed pistachios and some honey. Serve immediately.
Notes
Pistachio pesto: combine all of the ingredients for the pesto in a food processor. Slowly add the olive oil. Blend until well combined. Add more olive oil for a thinner pesto. Set aside until ready to serve.
- 1/2 cup arugula, loosely packed
- 1/4 cup fresh basil leaves
- 1/2 cup pistachios, de-shelled
- 4 cloves garlic
- 1/3 cup shredded parmesan cheese
- 1/2 lemon, juiced
- 1/2 cup olive oil
pistachio pesto & pear flatbread
November 26, 2020
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