Description
This Quick Sun Dried Tomato Flatbread recipe is an easy weeknight meal that combines pre-made flatbreads with bold Mediterranean flavors like basil pesto, sun dried tomatoes, and chipotle crema. Ready in under 30 minutes, it’s perfect for a simple dinner or appetizer with a crispy, golden crust and a tangy, cheesy topping.
Ingredients
Scale
For the flatbread base:
- 2 naan breads or pre-made flatbreads
For the topping:
- 1/2 cup basil pesto sauce
- 1 cup mozzarella cheese, shredded
- 1/3 cup sun-dried tomatoes, sliced
For the garnish:
- 1/3 cup chipotle crema drizzle
- 1/3 cup parsley, chopped
- 1 tsp crushed red pepper flakes
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 400°F (200°C). While the oven heats, line a baking sheet with parchment paper to prevent the flatbread from sticking and to make cleanup easier.
- Assemble the Flatbreads: Place the naan breads or pre-made flatbreads on the prepared baking sheet. Evenly spread a generous layer of basil pesto sauce over the entire surface of each flatbread. Sprinkle the shredded mozzarella cheese on top of the pesto, making sure to cover the surface well. Finish by scattering the sliced sun-dried tomatoes evenly over the mozzarella cheese.
- Bake the Flatbreads: Transfer the baking sheet with the assembled flatbreads to the preheated oven. Bake for 12-15 minutes or until the cheese is melted and bubbly and the crust is golden and crispy. For a crispier bottom, move the flatbreads to the lower oven rack for the last few minutes.
- Garnish and Serve: Remove the flatbreads from the oven and let them cool slightly for a few minutes. Drizzle chipotle crema over the top, sprinkle with chopped fresh parsley, and finish with a touch of crushed red pepper flakes. Slice into wedges or squares and serve immediately for the best ooey-gooey texture.
Notes
- Don’t overload the flatbread with toppings to keep the crust crispy and prevent sogginess.
- Preheat your oven to at least 400°F for a golden, crispy crust.
- Lightly brushing the flatbread with olive oil before adding toppings can help create a crispier base.
- Add delicate garnishes like parsley and chili flakes after baking to preserve their flavor.
- Store leftovers wrapped in foil or airtight containers in the fridge for up to 3 days or freeze for up to 2 months.
- To reheat, warm in a 350°F oven for 5-7 minutes or heat in a skillet on medium heat for a couple of minutes per side.
- Prep Time: 10-15 minutes
- Cook Time: 12-15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Keywords: sun dried tomato flatbread, quick flatbread recipe, baked flatbread, basil pesto flatbread, easy flatbread appetizer, Mediterranean flatbread
