Caprese Pesto Pizza

• Vegetarian

• Produce

  • 1 cup Basil, fresh leaves
  • 2 cloves Garlic
  • 2 Tomatoes sliced into, large rounds thin

• Condiments

  • 1 Balsamic vinegar
  • 1 Basil pesto, fresh

• Baking & Spices

  • 1 Pepper

• Oils & Vinegars

  • 1 Olive oil

• Bread & Baked Goods

  • 1 package Naan stonefire authentic flatbreads

• Dairy

  • 8 oz Mozzarella cut in, fresh rounds
  • 1/4 cup Parmesan cheese, grated

Found on throughherlookingglass.com

Description

Ingredients

• Pizza:
• 2 flatbreads
• fresh basil pesto
• 2 large tomatoes sliced into thin rounds
• 8 ounces fresh mozzarella cut in rounds
• Balsamic vinegar
• Garnish: fresh snipped basil
• Basil Pesto:
• 1 cup fresh basil leaves
• 1/4 cup grated parmesan cheese
• 2 cloves garlic (or more)
• pepper to taste
• olive oil

Directions

• Crisp up the flatbreads on a baking sheet under the broiler in the oven for a couple minutes until just crisping.
• Watch closely!
• Remove from oven and cool.
• Preheat oven to 400°.
• Fresh Basil Pesto:
• Place basil leaves, garlic, parmesan and black pepper in food processor.
• Drizzle a few tablespoons of olive oil in and process.
• Add more olive oil if needed for spreadable consistency.
• Spread each flatbread with 1/2 of basil pesto mixture.
• Top with tomato rounds.
• Top with fresh mozzarella rounds.
• Bake for 5-10 minutes on lowest oven rack until flatbread is crispy and cheese is melty.
• Garnish with fresh chopped basil and a drizzle of balsamic vinegar.
• Serve immediately.