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Welcome to the world of Classic Italian Pesto Flatbread, a dish that’s not just a meal but a celebration of flavors and textures. Originating from the sun-kissed hills of Italy, this flatbread captures the essence of traditional Italian cooking, marrying the robust flavors of fresh basil pesto with a crispy, warm flatbread base. This recipe is significant, as it reflects the Italian philosophy of using high-quality, fresh ingredients to create simple yet delightful dishes that bring people together around the table.

Classic Italian Pesto Flatbread

Discover the delightful world of Classic Italian Pesto Flatbread, a dish that celebrates vibrant flavors and fresh ingredients. This recipe combines aromatic basil pesto with a crispy flatbread base, making it perfect as an appetizer, main course, or side. Whether you're looking to whip up a quick family meal or impress guests, this versatile flatbread invites endless customization with toppings like grilled vegetables or protein options. Enjoy a taste of Italy in your kitchen!
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Ingredients
  

2 cups all-purpose flour

1 teaspoon instant yeast

1 teaspoon salt

¾ cup warm water (about 110°F / 43°C)

2 tablespoons olive oil (plus extra for brushing)

½ cup homemade or store-bought pesto

1 cup shredded mozzarella cheese

½ cup cherry tomatoes, halved

¼ cup grated Parmesan cheese

Fresh basil leaves for garnish

Cracked black pepper, to taste

Instructions
 

Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt. Gradually pour in the warm water and 2 tablespoons of olive oil while stirring to form a dough.

    Knead the Dough: Transfer the mixture onto a lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.

      First Rise: Place the kneaded dough into a bowl that has been lightly oiled. Cover it with a damp kitchen towel or plastic wrap. Allow the dough to rise in a warm place for about 1 hour, or until it has doubled in size.

        Prepare Toppings: While the dough is rising, wash the cherry tomatoes and cut them in half. Set them aside for later use.

          Preheat the Oven: Preheat your oven to 475°F (245°C). For optimal baking, place a baking stone or a baking sheet inside to heat up.

            Shape the Dough: After the dough has risen, gently punch it down to release any air bubbles. Roll it out on a lightly floured surface into a rectangle or oval shape, aiming for a thickness of about ½ inch.

              Add Pesto: Carefully move the rolled-out dough onto a piece of parchment paper (this will make it easier to transfer). Spread a generous layer of pesto over the surface of the dough, leaving a small border around the edges.

                Add Cheese and Tomatoes: Evenly sprinkle the shredded mozzarella cheese over the pesto. Next, scatter the halved cherry tomatoes on top, followed by the grated Parmesan cheese.

                  Bake the Flatbread: Carefully transfer the flatbread (along with the parchment paper) to the preheated baking stone or sheet. Bake for 12-15 minutes, or until the edges are golden brown and the cheese is bubbly.

                    Finish and Serve: Once baked, remove the flatbread from the oven. Brush the edges lightly with a little olive oil and sprinkle cracked black pepper over the top. Garnish with fresh basil leaves. Slice into pieces and serve warm for a delightful snack or appetizer.

                      Prep Time, Total Time, Servings: 15 minutes | 1 hour 30 minutes | 4 servings

                        - Presentation Tips: Serve the flatbread on a wooden cutting board or a decorative platter, and consider adding a small bowl of extra pesto on the side for dipping.