![]() ![]() These Pesto Flatbread Pizzas make for great leftovers the next day too! I recommend keeping them in sealed containers in the fridge to easily reheat. Place back in the oven on the middle rack for 7 minutes before transferring to a baking sheet for the remaining time.Remove from the oven and top with pesto, fresh mozzarella, sun dried tomatoes and cherry tomatoes.Place in the oven to bake at 425 degrees on the middle rack for 5 minutes.Start by taking your naan and topping it with minced garlic and oil.So easy to pick up everything at one time! What you need for Pesto Flatbread Pizza: I used the Vegan Kale Cashew Pesto From Trader Joe’s as well as their Naan and remaining ingredients of fresh mozzarella, basil, cherry tomatoes, arugula and sun-dried tomatoes. If you want something easy to throw together for lunch or dinner, you’ll love this one. Not only is it so simple to make but everyone will love it! I made it by using many ingredients that you can pick up at Trader Joe’s or any grocery store that you shop at. If you want a new easy weeknight dinner, this Pesto Flatbread Pizza is it. ![]() This Pesto Flatbread Pizza is not only made with simple ingredients but makes for an easy weeknight dinner too! The combination of sun dried tomatoes, fresh mozzarella cheese and pesto is a delicious one. I don’t think there’s anything better than pesto on pizza. ![]()
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