Pesto & Cherry Tomato Flatbread

This flatbread comes together in under half an hour and tastes like something you'd order at a cozy Italian café. The vibrant basil pesto soaks into the warm dough while the roasted cherry tomatoes burst with jammy sweetness in every bite. It's perfect for a weeknight dinner, a casual appetizer, or honestly just a Tuesday when you need something fast and impressive.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 2 store-bought flatbreads or naan
• 1/3 cup prepared basil pesto
• 1 cup cherry tomatoes, halved
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil leaves, for topping

Directions

1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Brush each flatbread lightly with olive oil, then spread the pesto evenly over the surface, leaving a small border around the edges.
3. In a small bowl, toss the halved cherry tomatoes with the minced garlic, a pinch of salt, and red pepper flakes.
4. Scatter the mozzarella evenly over the pesto layer, then spoon the seasoned cherry tomatoes on top.
5. Bake for 10 to 13 minutes, until the cheese is melted and bubbly and the tomatoes are soft and slightly blistered.
6. Remove from the oven and top with fresh basil leaves, then slice and serve immediately.

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