Name: Quick Sun Dried Tomato Flatbread Recipe
Prep time: PT-489488H1M14S
Cook time: PT-489488H1M14S
Total time: PT-489488H1M14S
Cuisine: Mediterranean
Ingredients: 2 naan breads or pre-made flatbreads; 1/2 cup basil pesto sauce; 1 cup mozzarella cheese, shredded; 1/3 cup sun-dried tomatoes, sliced; 1/3 cup chipotle crema drizzle; 1/3 cup parsley, chopped; 1 tsp crushed red pepper flakes

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Introduction

Sun dried tomato flatbread is a simple yet flavorful dish that elevates a basic flatbread with tangy sun dried tomatoes and vibrant basil pesto. Ready in under 30 minutes, it’s perfect for a quick weeknight meal or an impressive appetizer to share.

The image shows two slices of flatbread on light brown parchment paper placed on a wooden board with a white marbled background. The flatbread has a thick, golden brown crust with a soft texture. On top, there are layers of melted white cheese, creamy white sauce droplets, and sun-dried tomatoes that are deep red with a wrinkled texture. Fresh green parsley leaves are scattered over the slices, adding a bright contrast to the creamy and red toppings. A small part of a white bowl with leafy greens is visible at the edge of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 naan breads or pre-made flatbreads
1/2 cup basil pesto sauce
1 cup mozzarella cheese, shredded
1/3 cup sun-dried tomatoes, sliced
1/3 cup chipotle crema drizzle
1/3 cup parsley, chopped
1 tsp crushed red pepper flakes

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Step 2: Place the naan breads or flatbreads on the prepared baking sheet. Spread a generous layer of basil pesto evenly over each flatbread. Sprinkle the shredded mozzarella cheese on top, covering the surface well. Scatter the sliced sun-dried tomatoes evenly over the cheese.
Step 3: Bake the flatbreads in the preheated oven for 12-15 minutes, until the cheese is melted and bubbly and the crust is golden and crispy. For a crispier bottom, move the flatbreads to the lower rack for the last few minutes.
Step 4: Remove the flatbreads and let them cool slightly. Drizzle chipotle crema over the top, sprinkle with chopped parsley, and finish with crushed red pepper flakes. Slice into wedges or squares and serve immediately for the best texture.

Tips & Variations

Use naan, pita, tortillas, or homemade flatbread based on what you have; brush tortillas with olive oil for extra crispiness.
Swap basil pesto with olive oil mixed with garlic and dried basil or sun-dried tomato paste for a twist.
Try different melty cheeses like provolone, fontina, or sharp cheddar instead of mozzarella.
Replace sun-dried tomatoes with fresh cherry tomatoes (patted dry), roasted red peppers, or sliced regular tomatoes to avoid sogginess.
Substitute chipotle crema with sour cream mixed with smoked paprika and lime juice, Greek yogurt, or ranch dressing for milder flavor.
Use parsley alternatives like basil, cilantro, green onions, or dried herbs (use half the amount of dried).
Avoid overloading toppings to keep the flatbread crispy and bake directly on the oven rack or pizza stone if possible.

Storage

Store leftover flatbread wrapped in foil or in an airtight container in the refrigerator for up to 3 days. It tastes great cold or can be reheated in a 350°F oven for 5-7 minutes to restore crispiness. You can also freeze whole flatbreads or slices for up to 2 months by wrapping tightly in plastic and foil or using freezer bags. Reheat from frozen in the oven or a skillet over medium heat for best results.

How to Serve

A flatbread pizza is shown on a white marbled surface, placed on crinkled parchment paper over a wooden board. The pizza has a golden-brown crust and is topped with a creamy white sauce drizzled in thick lines, sun-dried tomatoes in deep red, and fresh green herbs scattered throughout. There are bits of melted white cheese with a slightly browned texture underneath the sauce, along with visible small green leaves like spinach or basil. A white bowl filled with a beige creamy dipping sauce is partly visible in the background, next to some green leafy herbs. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of flatbread?

Yes, naan, pita, tortillas, or homemade flatbread all work well. Just ensure the flatbread is sturdy enough to hold the toppings without becoming soggy.

What can I substitute for chipotle crema?

You can replace chipotle crema with sour cream mixed with smoked paprika and lime juice, regular crema, Greek yogurt, or ranch dressing depending on your taste preference.