Pesto, Tomato, Parmesan, & Arugula Flat Bread

PESTO, TOMATO, PARMESAN, & ARUGULA FLATBREAD
Printable Recipe

• 2 pieces flatbread
• 2 tablespoons pesto 
• 1-2 Roma tomato, sliced
• 1/4 cup Parmesan, shredded
• 1 cup fresh arugula 

    

1. Put a tablespoon on each piece of flatbread & spread evenly.

2. Place on a baking tray covered with foil. 

3. Add thin slices of tomatoes evenly across each flatbread. 

4. Cover each piece of flat bread with Parmesan. 

5. Bake flatbread in the oven at 400 degrees for 10-12 minutes or until 

cheese is melted & starts browning. 

6. Top each piece with fresh arugula & drizzle a little olive oil 

over the top of the flat bread. 

Plate Finished Product 

7. Cut with a pizza cutter & serve warm. 

STORY BEHIND THE DISH

The last night on my Seattle trip I stayed at the Marriott by the airport. At the beautiful lounge sitting by the fire with a glass of wine I enjoyed a delicious flat bread. This is the closest I have come to recreating that delicious dish.

MODIFICATIONS 

There are many things that can be added or removed from this recipe, just like toppings on a pizza. Other delicious toppings would be artichoke hearts, capers, Mozzarella cheese, or even some prosciutto would add a nice flavor.

Classic Pesto

 Classic Pesto
Printable Recipe

• 1 bunch basil leaves 
• 1 handful parsley 
• 1 cup grated Parmesan cheese 
• 1/2 cup toasted pine nuts 
• 1 garlic cloves
• 2/3 cup olive oil 

1. Put the first 5 ingredients in a food processor, or use a mortar & pestle. 

2. Blend together & add olive oil in a steady stream until you have the consistency you desire.

PLATE FINISHED PRODUCT 

Lightly toss the pesto through freshly cooked warm pasta or 

seal pesto in a air tight container & store in the fridge. 

STORY BEHIND THE DISH

Pesto has always been one of my favorite pasta sauces, this is a great pesto that stores well in the fridge & can be used for pesto chicken, pasta, & pasta salads.

MODIFICATIONS 

Pesto is a pretty straight forward recipe & there is not much that can be modified to keep the integrity of a classic pesto sauce. In this specific recipe you can remove the parsley & still have a fine pesto, but I like the extra touch.