I’m not much of a kneader. Yeast and kneading terrifies me. I know it sounds silly but I haven’t had the best of luck with them. I will eventually get to them again but in the meantime, I like to take shortcuts. Pizza is always a good meal for when I’m lazy and don’t feel much like cooking. Yes, I can be a moody cook at times. But aren’t we all sometimes?
Tomato and pesto is one of my favorite combinations. I have used it in pasta, appetizer and in quick bread. I thought I’d give this combination a try on a pizza and it was tasty! Even more tasty if you use homemade pesto sauce! It’s so nice to be able to have something quick on the table without putting a lot of kitchen time. That’s my kind of meal on a lazy weekend. Enjoy!
- 1 flatbread pizza crust (mine was 10-inch)
- 1 tablespoon of pesto sauce
- 5 slices of fresh mozzarella cheese
- 1 medium size tomato, sliced
- 1 slice of prosciutto, cut into strips
- 1 teaspoon of grated parmesan cheese
- fresh mint leaves, finely chopped
- red pepper flakes
Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
Arrange the flatbread on the baking sheet and spread the pesto sauce evenly over the top. Top the pesto sauce with slices of fresh mozzarella cheese then place sliced tomatoes on top of the cheese. Place prosciutto on top of the tomatoes and then sprinkle grated parmesan cheese over the top.
Bake for 6-10 minutes or until the cheese is melted. Turn the oven off and turn the broiler on. Brown the top slightly, about 1-2 minutes. Sprinkle chopped fresh mint leaves on top and red pepper flakes. Cut into 4-6 pieces and serve.