Need dinner quick? This easy recipe for pesto flatbread pizza uses store-bought
naan as its base. It’s topped with pesto, feta cheese, and mixed veggies, ready
in about 20 minutes. Bake, bite and enjoy! | This post is sponsored by Earthbound Farm.
A Back Pocket Pizza Recipe
It’s simple recipes like this veggie flatbread pizza that save the day when I need something quick, yet easy. Store bought naan makes pulling dinner together a snap and is less involved than recipes like Sourdough Discard Pizza Dough or Gluten Free Sourdough Pizza Crust that take more time for the dough to rise.
But this easy recipe is yet another one of my pizza recipes and topping ideas to bring to the table. It’s ready in about 20 minutes and is versatile enough to be a clean out the refrigerator type of dinner, using veggie odds and ends, and pesto that’s been hanging out in the freezer waiting for the right moment!
About the Key Ingredients
- Flatbread – there are several varieties to choose from at the store or you can use homemade. Pictured, I use homemade and have also made these with Sourdough Pita Bread as a pizza base. Store bought Stonefire Original Tandoori Naan is quite delicious too.
- Pesto – my favorite for homemade pestos are Spinach Basil Pesto (for a little less basil forward flavor), Lemon Basil Pesto and Garlic Scape Pesto. Or, you can use your favorite store bought brand.
- Veggies – I love in season shaved asparagus and mushrooms for this veggie flatbread. But this recipe is also delicious with prepared artichoke hearts (squeeze and pat dry) instead of asparagus.
- Cheese – shredded mozzarella is a must. However, diced fresh mozzarella will be just as delicious! For feta, look for sheep or goats milk. It’s creamier than cows milk feta.
- Hearty Salad Greens – a delicious way to top your pizza; put a salad on top! I like a mix of baby spinach and arugula. They soften just a bit once the pizza is out of the oven.
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Watch How to Make Veggie Flatbread
See how easy it is? Top with hearty baby greens, crushed pepper flakes, a drizzle of thick balsamic vinegar or glaze, and optional sliced tomatoes. Is your mouth watering?
Traci’s Tips
- Shaved Asparagus: Simply use your veggie peeler to shave off thin layers of the stalk. It’s tender and delicious on this easy flatbread.
- It’s Versatile! Not a fan of pesto? Use your favorite pizza sauce instead!
- Toppings: Use just about any toppings on this pizza, but keep it simple. Drained and squeezed dry canned artichoke hearts are a delicious stand in for asparagus.
Veggie Flatbread Pizza with Pesto, Mushrooms and Feta
Servings:2 Individual Size Pizzas or 3 Servings
Calories:382kcal
Need dinner quick? This easy recipe for pesto flatbread pizza uses store-bought naan as its base. It’s topped with pesto, feta cheese, and mixed veggies. Ready in about 20 minutes. Bake, bite and enjoy! This recipe is vegetarian.
Ingredients
- 1 tablespoons Olive Oil extra virgin
- 1 1/2 cup (86 grams) Cremini Mushrooms stems removed, sliced
- 2 Pieces Flatbread I like naan for this recipe
- 1/2 (125 grams) cup Lemon Basil Pesto homemade or store bought
- 1 cup (100 grams) Shaved Asparagus loosely packed with stem tips in tact. *see note (or sub 1 cup/190 grams artichoke hearts, squeezed dry, chopped)
- 1/4 cup (30 grams) Kalamata Olives quartered
- 1/8 teaspoon Crushed Red Pepper Flakes
- 1/8 teaspoon Dried Oregano
- 1/2 cup (55 grams) Mozzarella Cheese shredded
- 1/2 cup (35 grams) Feta Cheese crumbled
- 1 1/2 cup (40 grams) Spinach Arugula Mix loosely packed (I use Earthbound Farm)
- 2 Hand fulls of Sliced Cherry Tomatoes optional
- Balsamic Glaze or Aged (thick) Balsamic Vinegar, optional, for drizzling
Instructions
- Set a oven rack on the highest position in the oven. Slide in a sheet pan, pizza stone or cast iron skillet and peheat oven to 550F (287C). If your oven only goes to 500F, set it there.
- Heat oil in saute pan until shimmering. Add the mushrooms and stir only occasionally for about five minutes, or until mushrooms are seared. Remove from heat and set aside.
- To build the pizza, place each piece of naan on a sheet of parchment paper. Dividing the ingredients between the two pizzas, spread a layer pesto over the flatbread, almost to the edges. Layer the shaved asparagus, mushrooms, kalamata olives, asparagus tips, a pinch of red pepper and oregano, mozzarella and a few pieces of crumbled feta (save some feta for the top later).
- Remove the hot pan from the oven and carefully transfer the pizza(s) to the pan. If using a cast iron skillet, you'll need to bake one at a time. Bake on the top rack for 5-7 minutes or until the cheese is melted and naan is golden brown. Remove from oven and transfer pizza to a cutting board. Place a generous hand full of salad mix on top of the pizza, add a bit of feta, a few sliced tomatoes, and a drizzle of balsamic glaze. Slice with a pizza wheel and serve right away.
- Serve with sea salt and red pepper flakes.
Notes
*How to Shave Asparagus: trim the tips about an 1 inch, then holding the base, use a veggie peeler to shave the asparagus length wise. You’ll get wide ribbons.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1pizza | Calories: 382kcal | Carbohydrates: 11g | Protein: 13g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 40mg | Sodium: 971mg | Potassium: 486mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3420IU | Vitamin C: 12mg | Calcium: 336mg | Iron: 3mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
I love this recipe it always goes down a treat anytime. One thing I do change is the asparagus instead I use shaved broccoli which tastes very nice indeed.
Hi Sue! Love hearing this! Shaved broccoli sounds delicious. I’ll give it a go! Thank you for your tip and recipe review. Day made!
This recipe is the bomb! I didn’t have any asparagus so I omitted that ingredient and it was simply delicious. It has an impressive presentation so I will make it for guests as either an appetizer or main course.
Hi Patricia! That’s fantastic! Thank you for your note and giving a new recipe a go!
Such a tasty pizza and so easy to put together. Thoroughly enjoyed all the flavours. This is a favourite for sure. Thanks Traci
Thank you for your note, Sue! Tasty and easy… I love it! I’m thinking I’ll throw this on the grill (just got one) next time I make it… no heating up the house. Thank you again!
Newbee to your sight as I’ve been trying to improve my diet. So far I have cut out red meat and dairy. Your Veggie burger drew me in! This pizza looks and sounds awesome. I feel stupid asking, but would you explain how to shave the asparagus? And do you include the tips? And what do you think would be a good substitute for the feta? This kills me, because I love feta, as well as all cheeses. Daiya is a big disappointment. Had a pizza at Mellow Mushroom with Daiya and wished it had no cheese at all!
Hi Kay! Thank you for your note. Congratulations on your dietary shift. Yeah, the fake cheeses are not really worth the money or effort. The only one I’ve tried and liked is made with cashews.. I’m working on a homemade version :D . As far as feta, you can try a homemade vegan version – but I don’t have a recipe for it. The asparagus: trim the tips about an 1″ down, then holding the base, use a veggie peeler to shave the asparagus length wise. You’ll get wide ribbons. I hope this helps. Thank you for sharing, Kay! :D