Crispy Tomato Basil Pesto Flatbread Pizzas

Crispy Tomato Basil Pesto Flatbread Pizzas

Tricia L

"Basil pesto, fresh mozzarella, roasted tomatoes and fresh basil leaves top a crispy flatbread for individual pizzas. Don't worry if you don't have time for the dough to rise to make the flatbread - this uses store-bought flour tortillas as an alternate base. Quick, easy and delicious!"
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57 m servings 466 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 466 kcal
  • 23%
  • Fat:
  • 39.7 g
  • 61%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 386 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  2. Spread tomato slices out on baking sheet. Drizzle some olive oil over slices.
  3. Broil in the preheated oven until tender, about 6 minutes. Remove from oven and cool until easily handled, about 5 minutes. Peel skin off slices; discard.
  4. Preheat oven to 375 degrees F (190 degrees C). Line another baking sheet with aluminum foil.
  5. Brush both sides of each tortilla with olive oil and arrange on baking sheet.
  6. Bake in the preheated oven until lightly browned and crispy, about 8 minutes. Remove from oven and let cool, about 5 minutes.
  7. Spread 2 to 3 tablespoons of pesto in a thin layer over each tortilla. Top with mozzarella cheese slices, 8 basil leaves, and some roasted tomato slices.
  8. Bake in the preheated oven until mozzarella cheese is melted, 6 to 8 minutes. Cool slightly, about 2 minutes, before slicing with a pizza cutter.


  • Cook's Note:
  • You can substitute the basil pesto base with homemade pizza sauce as an alternative for family members who don't like pesto.

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This was very good and easy to make! My family has just recently started to enjoy thin crust pizza and this was perfect. The fresh mozzarella and fresh tomatoes really made it good. I used the...

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