Mediterranean Flatbread – garlic naan topped with fresh pesto, sun-dried tomatoes, Kalamata olives, mozzarella cheese and extra basil! A tasty and quick weeknight dinner!
I have been loving having extra Basil Mint Pesto around, because obviously that means I can have pesto in everything! One of my favorite go-to quick and easy dinners is naan flatbread (as evidenced here). This recipe is no exception.
How do you feel about garlic naan, fresh pesto, sweet sun-dried tomatoes, briny Kalamata olives, and melty mozzarella cheese? Oh, and I can’t forget extra basil.
It makes you jump up and down with excitement, and pour a glass of light red wine because you know nothing else would be better? Perfect, this is why we’re friends.
Not only do the flavors of this Mediterranean Flatbread work together like a perfectly orchestrated symphony, but the fact that all you need to do is assemble, bake, and devour makes it even higher on the weeknight dinner menu list.
It’s THIS easy:
- Spread your Basil Mint Pesto (or really, any pesto of choice) on naan
- Add cheese
- Add toppings
- Bake to golden melty perfection
With summer coming to a close, our days are going to get busier and our nights are going to seem to have less time to focus on finicky dishes or time-consuming meals. So really, what better than this quick Mediterranean Flatbread pizza on those nights? Nada – this is it my friends.
- 2 garlic naan flatbreads
- 2 Tablespoons Basil Mint Pesto (see below for link to recipe)
- 6 oz. fresh mozzarella, sliced
- ⅓ cup sun-dried tomatoes, julienned
- ¼ cup Kalamata olives, sliced
- Basil for garnish
- Pre-heat oven to 350°F.
- Top each naan with equal parts pesto. Divide the following toppings evenly among the naan: mozzarella cheese, sun-dried tomatoes, and Kalamata olives.
- Bake for 10-12 minutes until cheese is melted and naan is golden brown. Garnish with additional basil.
Make your own Basil Mint Pesto with this recipe.
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