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Pesto tomato ricotta flatbread on a large plate.
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5 from 41 votes

Pesto Flatbread Pizza

This flatbread pizza recipe is easy to make at home! It's slathered in cheese, pesto, and fresh tomatoes for a delicious homemade personal pizza!
Course Appetizer
Cuisine Mediterranean
Prep Time 7 minutes
Cook Time 7 minutes
0 minutes
Total Time 14 minutes
Servings 4 servings
Calories 268kcal
Author Yumna Jawad


  • 4 prepared flatbreads
  • ½ cup whole milk ricotta cheese
  • ½ cup shredded mozzarella cheese
  • 2 garlic cloves minced
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup pesto
  • 2 roma tomatoes sliced
  • Handful fresh basil torn for serving


  • Preheat the oven to 450°F. Place the flatbreads on 2 baking sheets lined with parchment paper.
  • In a small bowl, combine the ricotta cheese, mozzarella cheese, garlic and black pepper. Spoon the mixture on top of the flatbreads.
  • Add dollops of pesto on top of each flatbread and add sliced tomatoes on top.
  • Bake until the ricotta cheese gets melted and the flatbreads are crisp and light brown in color, 5-7 minutes. Serve warm with fresh torn basil.



Tip: Lightly salt your tomato slices and let weep before adding them to your flatbread pizza.  This will help draw out some of the moisture and keep your pizza fresher for longer in the fridge. 


Calories: 268kcal | Carbohydrates: 27g | Protein: 12g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 765mg | Potassium: 175mg | Fiber: 2g | Sugar: 2g | Vitamin A: 777IU | Vitamin C: 5mg | Calcium: 241mg | Iron: 1mg