Veggie and Pesto Flatbread Pizza

Today is a very important day. For two reasons!

Number one? We’re talking veggie and pesto flatbread pizza! Super easy, sort of summer-y, packed with flavor. And did I mention there are pistachios involved? Gah, they have my heart.

Quick and flavorful veggie and pesto flatbread pizza! With colorful veggies, a pistachio pesto and naan bread! So fun for Spring and Summer!

And reason number two? We are celebrating my sweet friend Izzy from She Likes Food!

She’s having a baby boy in just a few short months and I could not be happier for her! So we rounded up a group of her blogging friends to throw a virtual baby shower – complete with all sorts of delicious food. Think of it like a virtual office party, yes?

I’ve never actually had the chance to meet Izzy in person (this blogging thing can be so incredibly weird sometimes), but I have a very strong feeling that we would get along swimmingly in the real world too. I think she may be my soul mate with our super duper love for tahini! ♡

So, cheers to Izzy and her sweet little boy! {And of course, you can find plenty of fantastic recipes from the other bloggers down at the bottom of the post!}

Izzy's Baby Shower

Now, about these flatbread pizzas.

While we have been enjoying them for dinner, I think they would also make a most excellent appetizer for a gathering (hence the sharing these for a baby shower!). Added bonus? All the components can be made in advance so they are ready to go. Then all you need to do is assemble and bake!

So first up, we have some sauteed veggies, like red onion, bell pepper and mushrooms. We cook them juuuuust until crisp tender (since they’ll be going back into the oven on top of the pizza).

Next, we have an arugula / spinach / pistachio pesto. It’s awesome and I may be slightly obsessed with it. As in, I make a double batch and then slather on everything.

Anyway, finally, we layer the pesto, veggies and some cheese (!!) on top of naan bread to keep things nice and simple. Before popping the whole shebang into the oven to get all gooey and slightly crisp (the crust that is). Oh! And right before serving we top with some additional chopped pistachios and a touch of fresh basil.

Pizza perfection!! Well, at least according to me.

Quick and flavorful veggie and pesto flatbread pizza! With colorful veggies, a pistachio pesto and naan bread! So fun for Spring and Summer!

Yield: 4 individual pizzas

Veggie and Pesto Flatbread Pizza

Prep Time:15 minutes

Cook Time:18 minutes

Total Time:33 minutes

Quick and flavorful veggie and pesto flatbread pizza! With colorful veggies, a pistachio pesto and naan bread! So fun for Spring and Summer!

Ingredients:

For the veggies:

  • 1 ½ tablespoons olive oil
  • ½ of a medium red onion, sliced
  • 1 medium red bell pepper, sliced
  • 4 ounces baby bella mushrooms, stemmed and sliced
  • pinch of salt

For the pesto:

  • 2 cups lightly packed baby arugula
  • ½ cup lightly packed baby spinach leaves
  • ¼ cup shelled pistachios
  • 1 clove garlic, roughly chopped
  • ¼ to ½ teaspoon salt, to taste
  • pinch of pepper
  • about ⅓ cup olive oil

For the pizza:

  • 4 pieces whole wheat naan bread
  • about 1 ¼ cups shredded mozzarella cheese
  • chopped fresh basil, for sprinkling
  • roughly chopped pistachios, for sprinkling

Directions:

  1. Preheat the oven to 425ºF. Line two baking sheets with parchment paper and set aside.

For the veggies:

  1. Set a large skillet over medium heat. Add in the olive oil. When hot, add in the red onion, pepper, mushrooms and salt. Cook for about 5 minutes, until the mushrooms have released their juices and the onion / pepper are crisp tender. Set aside.

For the pesto:

  1. Add the arugula, spinach, pistachios, garlic, salt and pepper to the bowl of a food processor. Pulse until finely chopped. With the food processor running, slowly pour in the olive oil. Process until smooth. If you need to thin out the pesto, add in additional olive oil a little at a time.

For the flatbreads:

  1. Set two pieces of the naan on each prepared baking sheet. Spread a thin layer of pesto on each piece, then sprinkle with the mozzarella cheese. Top each with an equal amount of the veggies.
  2. Bake for about 10 to 13 minutes, until the crust is golden, rotating the pans once during baking. Remove from the oven and sprinkle with the fresh basil and chopped pistachios. Slice and serve!

Cook Nourish Bliss

Are you ready to party? You can find all the other recipes for Izzy’s baby shower below!

Hoecakes with Blueberry Lemon Compote from Making Thyme for Health
Mini Phyllo Strawberry Brie Bites from Flavor the Moments
GF Blackberry Greek Yogurt Cake from Whisk & Shout
Chocolate Hazelnut Butter Brownies from Foodie Loves Fitness
Paleo Tres Leches Cake from The Roasted Root
Rosemary Lemonade Popsicles from Vanilla and Bean
Roasted Cauliflower with Yogurt Sauce (Zahra) from Fox and Briar
Mini Berry Tarts (Paleo, Gluten Free & Vegan) from Bakerita
Healthy Potato Nachos from Nourished.The Blog