This Grilled Flatbread with Pesto and Mozzarella is grilled to perfection with melty mozzarella, sun-dried tomatoes, and a flavorful pesto base. It’s quick to make, easy to customize, and perfect for everything from appetizers to casual dinners.
In a large bowl, mix flour, sugar, yeast and salt.
Heat water to 120-130 degrees and add it to the flour mixture.
Mix to form into dough,
Knead on a floured surface and form into a ball.
Cover the dough and let it rise for an hour until it has doubled in size.
Return dough to a floured surface and divide into 8 equal portions.
Preheat a grill or stovetop griddle on medium-high heat. Roll out each dough ball into a thin flatbread, about ¼ inch thick. Brush one side of the flatbread with olive oil. This will prevent it from sticking to the grill.
Cook dough on a hot grill for 2-3 minutes on each side. Turn flatbread over when the dough starts getting darker and appears cooked.
When the bread is cooked, remove from grill and spread on pesto. Cover with sliced mozzarella and sun dried tomatoes.
Return to grill and set heat to low. Shut the cover and leave the flatbread in for a few minutes until the cheese starts to melt.
Remove the flatbread from the grill and place on a cutting board. Slice the flatbread into smaller pieces and serve while they're warm.
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Notes
This dough works great for both flatbread and pizza, so feel free to use it for either.
You can also swap the mozzarella for goat cheese if you’re in the mood for something a little tangy.
Since these cook up quickly, they make a fun and easy party appetizer that guests can customize with their favorite toppings.
Nutritional information is an estimate and was calculated using online tools. Actual values may vary based on ingredients used and portion sizes.
