These quick and EASY garlicky pesto flatbread pizzas are full of fresh tomatoes, basil and arugula for a flavorful weeknight dinner that can be ready in just 15 minutes!
Weeknight pizzas are EVERYTHING. My hubby and I love to eat healthy, but pizza is the one thing we just can’t give up. EVER. So I wanted to share our go-to pizza recipe with you that’s perfect when you don’t have a lot of time in the evenings and have some leftover veggies that you need to use up. Let me tell you, these flatbread pizzas are SO simple to throw together and with a delicious medley of tomatoes, pesto, arugula and fresh basil, I mean you can basically say you are eating a salad! At least that’s what I like to tell myself.
We’ve had a pretty warm fall so far here in Virginia (up until this week anyway….brr!) and I had a lot of tomatoes I wanted to use up so it was the perfect time to share these flatbreads with you guys! I love throwing on fresh tomatoes while the hubs really likes sun dried tomatoes so I decided to use a mixture of both. I’m a huge fan of Alessi and have used their delicious products in some of my favorites recipes like this Slow Cooker Butternut Squash and Farro Chili and this One Skillet Sun Dried Tomato Chicken and Gnocchi so I was excited to partner with them again! Alessi’s Sun Dried tomatoes are packed in extra virgin olive oil and are handpicked from the vines when they are juicy, red and fragrantly ripe so you know these tomatoes have TONS of flavor. Oh and a little definitely goes a long way! Alessi also offers a delicious garlic purée that I brushed over top of each flatbread so that the garlic flavor could bake right into the pizzas. Do not skip this step! Garlic purée is essentially fresh garlic that is blended until smooth and mixed with olive oil and a little sea salt making it perfect for adding flavor to all kinds of dishes!
After brushing the flatbreads with a little garlic purée and popping them in the oven for about 5 minutes to crisp up, I then spread on the pesto, a few chunks of mozzarella and topped everything with the tomatoes. Then just sprinkle with a little salt and pepper and they are ready for the oven! Easy right? These pizzas really only take another 10 minutes to finish cooking which is why I love using flatbreads. No dough to worry about and super quick to throw together. Then when you take them out simply top them with a handful of arugula, fresh torn basil and a little extra red pepper flakes if you’re feeling spicy. You could also drizzle your pizzas with a little balsamic vinegar for some additional flavor! A quick and easy weeknight dinner where you can finally enjoy pizza that’s not greasy and full of calories like delivery tends to be.
As you can see below, this recipe doesn’t take much measuring so feel free to use as little or as much of the ingredients as you like! That’s the great thing about throwing pizzas like this together during the week, it doesn’t take much time or effort and you can just use up whatever you have on hand in your fridge. Feel free to throw on slices of bell pepper, squash or even caramelized onions and adding cooked chicken or prosciutto can easily make this a more filling meal! Hope you all enjoy these flatbread pizzas as much as we did.