Pesto Flatbread Pizzas

5 from 4 votes

These Pesto Flatbread Pizzas are unique. Homemade pesto, roasted potatoes, and chickpeas make them filling and delicious.

Prep Time30

Cook Time17

Total Time47

Servings:

1 ½ pounds potatoes, diced to ½ inch pieces (preferably a non-peel potato variety, like Yukon gold; don't use sweet potatoes, the flavor won't match)
½ tsp sea salt
⅛ tsp pepper
2 Tbsp olive oil

Preheat the oven to 375 degrees.
Place the diced potatoes on a cookie sheet. Sprinkle the salt and pepper over the top, then drizzle with olive oil.
Toss the potatoes, salt, pepper, and olive oil together until the potatoes are evenly coated with all the seasonings.
Now spread the potatoes out on the baking sheet with enough space between each piece so they aren’t touching. (If the potatoes are too close together, they will steam, not roast.)

Roast the potatoes for 15 minutes.
Take the baking sheet out of the oven, toss the potatoes so a different side of each piece is face down on the baking sheet. Roast for anther 12-15 minutes, until the potatoes are golden brown.
While the potatoes roast, you can slice the tomato, grate the cheese, and make the pesto.

To the bowl of your food processor/preferred processing apparatus, add the pine nuts and garlic cloves.
Pulse a few times, then process until the pine nuts and garlic are mostly smooth and combined.
Now add the basil and sea salt to the pine nut/garlic mixture. Process again until a green paste forms.
Now add the Pecorino and Parmesan. Process until the cheeses have completely incorporated.
Last, add the olive oil to the food processor. Process until the olive oil incorporates completely into the rest of the ingredients. Pesto is done.

With an offset spatula, spread a nice amount of pesto onto each flatbread. I reccomend using 2-3 Tbsp per flatbread.
Now sprinkle the mozzarella and Parmesan over the pesto.
Next, distribute the potatoes and garbanzo beans evenly across each flatbread.
Last, put a few tomato slices on top of each flatbread.

Bake the flatbreads at 375 degrees for 12-15 minutes, until the flatbread is golden on the edges, and the cheese is completely melted.

Allow the flatbreads to cool for a few minutes before serving.
Serve alone as a snack, or make it a meal with a salad like this one. This is a great meal for lunch or dinner.

This recipe is vegetarian.

This recipe can be vegan if you omit the cheese from the pesto and use vegan cheese instead of mozzarella and Parmesan on the flatbread.

This recipe can be gluten-free if you use a gluten-free bread instead of the flatbread.

Don't use store-bought pesto. Take the time to make it yourself, as per the recipe instructions.