I first made sun-dried tomato pesto a couple of months ago, to stuff inside chicken, along with goat cheese. I made a sun-dried tomato flatbread a week or so later, to use up a little leftover pizza dough. We really liked it, but I never made it again – so many recipes and ideas, so little time.
I decided the flatbread was too good to be a one-time thing. This time I used a whole recipe of my favorite whole wheat pizza dough, pressing it into one pan instead of two to make a fairly thick layer of bread in the finished product. You could also use half the dough, if you want a thinner flatbread. If you don’t want to make your own dough, you could pick up your favorite prepared pizza dough, or use a pre-made crust, like Boboli.
I topped my dough with a quick smear of sun-dried tomato pesto. I used a fairly thick layer of pesto, but didn’t spread it evenly – leaving it thicker in spots for a punch of flavor. After a heavy sprinkling of Parmesan cheese it was ready for the oven.
The flatbread turned out exactly how I imagined– soft bread topped with sweet yet savory, full-bodied tomato pesto, finished off with nutty, salty cheese.
I let the flatbread cool and then sliced it – I was saving it to serve the next day. If you are eating yours right away, feel free to tear off warm chunks, without waiting for it to cool.
The flatbread, like all bread, keeps really well in the freezer, and I am looking forward to grabbing a few pieces whenever I want a little something different to accompany dinner. And the next time we have people over, I’ll have a ready-made appetizer, waiting for me in the freezer. A little cheese and some wine and we are set. Heck, I might not wait until we have company.
Sun-Dried Tomato Flatbread
From The Cook’s Life
Makes one large flatbread
Adjust the tomato pesto and cheese amounts to suit your tastes.
1 recipe pizza dough, or your favorite dough*
All-purpose flour, for sprinkling
½-1 cup sun-dried tomato pesto, purchased or homemade
1-1½ cups shredded Parmesan cheese, preferably not the powdered stuff
*If you don’t want to make dough, you could use a pre-made crust like Boboli. Follow the package instructions for baking.
Prepare pizza dough and let it rise once.
Preheat oven to 400 degrees. Lightly grease a 12 by 17 inch half sheet pan, two 9 by 13 inch pans or two round pizza pans.
Press the dough into the pan(s), sprinkling the top with flour if dough sticks to your hands. Try to get the dough all the way to the edges of the pan, and try to keep it an even thickness all the way across.
Spread the dough with a layer of sun-dried tomato pesto. Sprinkle the top with Parmesan cheese.
Bake the flatbread for 10-15 minutes, depending on the thickness of the dough. The pesto will darken somewhat. If the pesto looks like it is burning, lay a large piece of aluminum foil over the top of the flatbread. Bake until the cheese is just starting to brown and the edges of the dough are golden brown.
Cool flatbread on a rack before cutting into strips or wedges. Or tear pieces off and eat them warm from the oven.
Leftovers keep for a day or two in an airtight container. Reheat briefly in the oven or a skillet before serving. Microwaving can make the bread chewy. Freeze for longer storage. Thaw at room temperature and reheat briefly before serving.