This quick and easy flatbread pizza makes the perfect 15-minute weeknight dinner! It's bursting with flavor from the bright lemony homemade citrus pesto, topped with creamy mozzarella cheese and peppery arugula. It's a unique vegetarian flatbread you won't be able to get enough of!
Pre-heat oven to 425°F. Line a baking sheet with parchment paper or place a pizza stone in the oven to pre-heat.
If using a baking sheet and not a stone, place the flatbread on the baking sheet to prepare. If using a pizza stone and you want it preheated, simply assemble the flatbreads on the counter and transfer using a pizza peel or gently with your hands.
Spread the pesto evenly between the two flatbreads, leaving as much of a crust as you'd like. Top with the mozzarella cheese, dividing evenly between the two pizzas, too.
Bake for 8-10 minutes until the edges are golden brown and the cheese is melted. Remove from pan and slice, then top with arugula, a drizzle of olive oil as desired, flakey sea salt, and additional basil leaves.
Notes
While the recipe is written for 2 flatbreads, you can easily double or triple this recipe to serve more.Grilling: Over medium heat at approximately 400F, place the flatbread face down for 1-2 minutes until toasty. Then flip over and remove from the grill to top, spreading the pesto and adding the cheese. Return to the grill over indirect heat for 6-8 minutes until golden brown and cheese is melted. Depending on your grill you may want to turn down the heat so the bottoms don't burn.