This pesto flatbread with mozzarella and arugula is a light, fresh, and flavorful dish that’s perfect for lunch, dinner, or as an appetizer. The herby richness of pesto pairs beautifully with melted mozzarella and the peppery bite of fresh arugula. Quick to prepare and endlessly adaptable, this flatbread offers a gourmet experience with minimal effort.

Why You’ll Love This Recipe

Fast and easy — ready in under 30 minutes
Bursting with fresh flavor from pesto and arugula
Can be made with store-bought or homemade flatbread
Perfect as a snack, appetizer, or light meal
Customizable with your favorite toppings

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Flatbread or naan (store-bought or homemade)
Basil pesto
Fresh mozzarella, sliced or torn
Cherry tomatoes (optional)
Olive oil
Fresh arugula
Salt and pepper
Crushed red pepper flakes (optional)
Parmesan cheese (optional, for garnish)

Directions

Preheat the oven:
Set oven to 425°F (220°C). Place a baking sheet or pizza stone in the oven to heat.
Assemble the flatbread:
Place the flatbread on a sheet of parchment paper. Spread a generous layer of pesto over the surface. Arrange mozzarella slices evenly on top. Add cherry tomatoes if using.
Bake:
Transfer the flatbread to the hot baking sheet or stone. Bake for 8–10 minutes, or until the cheese is melted and bubbly and the edges are crisp.
Add arugula and finish:
Remove from the oven and immediately top with fresh arugula. Drizzle lightly with olive oil and sprinkle with salt, pepper, and crushed red pepper flakes if desired.
Serve:
Slice and serve warm or at room temperature. Garnish with grated Parmesan if using.

Servings and timing

Servings: 2–4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

Add protein: Top with prosciutto, grilled chicken, or a poached egg.
Different cheeses: Try goat cheese, burrata, or ricotta for variety.
Vegan version: Use vegan pesto and dairy-free mozzarella.
Caramelized onions or roasted vegetables: Add depth and sweetness.

Storage/Reheating

Storage: Store leftover flatbread in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a 350°F (175°C) oven for 5–7 minutes until warmed through and crisp. Avoid microwaving to preserve texture.
Freezing: Not ideal once topped with arugula, but the assembled (unbaked) flatbread can be frozen, then baked fresh.

FAQs

Can I use pizza dough instead of flatbread?

Yes, roll out pizza dough thinly and bake as directed. You may need to pre-bake the crust slightly before adding toppings.

Is homemade pesto necessary?

No, high-quality store-bought pesto works well. Homemade pesto adds a fresher touch if time allows.

What type of mozzarella is best?

Fresh mozzarella (sliced or torn) melts beautifully and complements the pesto. Low-moisture mozzarella also works if preferred.

Can I make this gluten-free?

Yes, simply use a gluten-free flatbread or crust.

What’s the best way to keep arugula fresh on top?

Add arugula after baking, not before, to maintain its crisp, peppery texture.

Can I grill the flatbread instead of baking?

Absolutely. Grill flatbread over medium heat for 2–3 minutes per side, then top and serve.

Should I toast the flatbread first?

If using very soft flatbread, a quick pre-toast in the oven helps create a crisper base.

Can I serve this cold?

Yes, it’s also delicious served at room temperature, especially for picnics or parties.

Is this suitable for a main course?

With added protein, this can be a satisfying main meal. On its own, it’s ideal for lunch or as a shared appetizer.

Can I use arugula substitutes?

Yes, baby spinach, watercress, or mixed greens can be used in place of arugula.

Conclusion

Pesto flatbread with mozzarella and arugula is a simple yet refined dish that brings together the bold flavors of basil, creamy cheese, and peppery greens. Whether you’re hosting a casual gathering or enjoying a quiet meal at home, this recipe delivers both flavor and ease in every bite. A versatile staple you’ll find yourself making again and again.