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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
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Quick Meals
Servings: 6
Author: the communal feast

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