Mushroom Pesto Flatbread Pizza
Ingredients
The flatbread and toppings
-
4
pieces
Roasted Garlic Tandoori Naan
-
8
oz.
Fresh Baby Bella Mushrooms
-
5
oz.
Fresh Arugula
-
1
unit
Fresh Burrata
-
1
tsp.
Oregano
For the pesto sauce
-
2
cups
Basil Leaves
-
½
cup
Organic Pine Nuts
-
3
cloves
Garlic
-
½
cup
Olive Oil
-
¼
cup
Grated Parmesan Cheese
-
½
tsp.
Garlic Powder
-
½
tsp.
Black Pepper
-
¼
tsp.
Ground Thyme
-
¼
tsp.
Himalayan Salt
Instructions
- Preheat the oven to 400 degrees.
- Blend basil leaves, pine nuts, garlic, and olive oil in a food processor until smooth, then mix in the remaining pesto ingredients.
- Cook the mushrooms in butter with salt until soft.
- Spread pesto sauce on the flatbread, then layer with mushrooms, arugula, and oregano.
- Add dollops of burrata cheese on top.
- Bake for 3 to 5 minutes, then serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
724
Total fat
45.9g
Total carbohydrates
59.8g
Total protein
21.8g
Sodium
675mg
Cholesterol
20mg
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