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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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
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Course: Quick Meals
Author: the communal feast
1medium yellow onionthinly sliced
1pizza dough ballroom temperature
1/3cuppistachio pestosee notes
1Bosc pearthinly sliced
1single mozzarella ball226g
top with crushed pistachios
serve with honey
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.
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.