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overhead view of flatbread pizza with mozzarella, tomatoes, rocket, and pesto on a rectangular white plate displayed against a dark backdrop

Flatbread Pizza with Mozzarella, Tomatoes, Pesto, and Arugula

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Cook Time: 15 minutes
Servings: 1 flatbread
Author: Doina Johnson

Ingredients

  • 1 large flatbread 6-7 oz naan flatbread or other flatbread of your choice
  • 3.5 oz low-moisture mozzarella or ‘pizza mozzarella.’ It’s a firmer block of mozzarella cheese that won’t let out much moisture when baked. The fresh mozzarella balls will let out too much water when baked.
  • 2 tbsp fresh basil pesto half for the base and half to drizzle on top
  • 3 oz sweet baby tomatoes
  • 1 tbsp olive oil
  • pinch kosher salt or flaky sea salt, to taste
  • fresh arugula rocket, to taste

Instructions

  • Preheat the oven to 430°F (220°C). Brush the flatbread with olive oil and place it on a sheet pan, a pizza tray, or a pizza stone (for extra crispiness). Bake it in the oven for 3 minutes.
  • Remove the flatbread from the oven and spread half the pesto on it evenly. Add the sliced (low-moisture) mozzarella and the halved baby tomatoes (or quartered if large ones). Season lightly with a pinch of salt. Return to the oven until the mozzarella has melted and has a few golden-brown spots, about 10 minutes (more or less depending on your oven).
  • Top with fresh arugula and drizzle the remaining pesto over it. Serve immediately while hot.