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Pesto Meatball Flatbread

  • 4 Servings
  • 15 mins Prep Time
  • 30 mins Total Time

Ingredients

  • 1 (16 ounce) store-bought pizza dough
  • 8 meatballs, sliced and heated according to package directions
  • 16 ounces fresh mozzarella, sliced
  • 1 pint cherry tomatoes, halved
  • 1 cup thinly sliced roasted red peppers
  • 1 ½ - 2 cups fresh basil
  • 2 cloves garlic
  • 1/8 cup pine nuts
  • 1/2 cup extra virgin olive oil
  • 1/4 cup good-quality parmesan cheese
  • Kosher salt
  • Freshly ground black pepper
Serving Size 1/4 of flat bread (404g)
Amount Per Serving
Calories 830
Calories from fat
% Daily Value*
Total fat 43 g 55 %
Saturated fat 19 g 95 %
Trans fat 0 g
Cholesterol 125 mg 42 %
Sodium 1240 mg 54 %
Total Carbohydrates 61 g 22 %
Dietary Fiber 5 g 18 %
Sugars 6 g
Protein 44 g
Vitamin D 0%
Calcium 50%
Iron 30%
Potassium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.
  • Step 1

    Place a pizza stone on lowest rack in oven and preheat oven to 475°F. Alternatively use an inverted large heavy baking sheet.
  • Step 2

    Lightly dust a pizza peel with flour. Working quickly, dust pizza dough with flour and stretch gently into a rustic oval shape. Prick dough all over with a fork and transfer dough to the pizza stone or baking sheet in the oven. Bake until just cooked through, approximately 15 minutes, checking periodically for bubbles in the dough. Use a fork to break any large bubbles as the dough bakes.
  • Step 3

    Let pizza flatbread cool slightly, then top with meatballs, mozzarella, tomatoes, and roasted red peppers. Drizzle generously with basil pesto and serve.
  • Step 4

    For the basil pesto, combine the garlic, basil, and pine nuts in a food processor and process until finely chopped. With the motor running, drizzle in the oil. Transfer the mixture to a small bowl and stir in Parmesan cheese. Season with Kosher salt and freshly ground pepper. If making ahead of time, top pesto with a thin layer of extra virgin olive oil to prevent browning and refrigerate. Bring to room temperature and stir before serving.

    Notes:
    You can find premade pizza dough at many grocery stores, but another fantastic option to grab one from your local pizzeria!

    Pizza dough straight from the refrigerator is difficult to stretch. Let dough rest at room temperature for at least 10 minutes before stretching. They are usually the same price as the ones in the supermarket and taste way better.

    You can also grill your pizza dough! Preheat grill to medium-high heat and oil grill grates. Carefully lay dough on grill and let cook about 2 to 4 minutes, until grill marks appear and the dough easily releases from the grill. Use tongs to flip dough over and cook on other side another 2-3 minutes, until dough is completely cooked through. Remove pizza from grill.

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