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Cheesy homemade pesto flatbread!

Pesto Olive Flatbread

From-scratch cheesy flatbread with homemade pesto and green olives!
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
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Ingredients
  

For the dough

  • 1 and 1/2 tsps active dry yeast
  • 1 tsp caster sugar
  • 3/4 cup warm water you should be able to comfortably dip a finger in
  • 2 cups all-purpose flour, plus more as needed
  • 1 tsp salt
  • 1 tbsp olive oil

For the pesto

  • 100 gms fresh basil leaves rinsed, stems removed
  • 2 to 3 tbsps extra virgin olive oil
  • 3 cloves garlic, peeled
  • 2 tsps lemon juice
  • Salt and pepper as needed
  • Toppings: 1/4 cup feta/mozzarella cheese & 1/3 cup sliced green olives

Instructions

  • First, make the dough. In a small bowl, combine the yeast, sugar and warm water. Stir lightly and cover with clingfilm. Set aside for 5 to 10 minutes until frothy.
  • Now in the bowl of a stand mixer or a large mixing bowl, combine the flour, salt and olive oil. Mix on low speed (or use a silicone spatula if doing this by hand), then pour in the yeast mixture.
  • Let the mixer run on medium-low till the dough begins to come together. Sprinkle on just a little flour if it's sticking too much to the bowl. In 3 to 4 minutes it should clear the sides of the mixer bowl, but still look a little shaggy. If doing this by hand, continue using the spatula to bring the dough together.
  • Turn the dough out onto a lightly floured surface (even if using a mixer), and knead by hand for another 2 to 3 minutes till smooth and when poked with a finger, the dough should slowly bounce back. Depending on how warm or cold it is your kitchen, this could take more or less time. Sprinkle flour or a few drops of oil to prevent sticking.
  • Place the dough in a lightly greased bowl and cover with clingfilm. Set aside for 1 hour. The dough won't exactly double, but it will puff up a bit. At this point, wrap the dough in clingfilm and refrigerate overnight. If you prefer to bake the same day, let the dough rest for a little longer, about 1 and a half to 2 hours. However, the overnight rest is recommended for better flavour.
  • In the meantime, make the pesto. Simply combine all the ingredients in a food processor or blender and blitz till a coarse paste forms. Adjust the seasonings as needed. I would typically add more oil to pesto, but for pizza I prefer to use less so that the base doesn't get greasy. Let the pesto rest in the fridge for the flavours to develop (overnight is also fine).
  • When ready to bake, set the dough out at room temperature for 15 minutes. Preheat the oven to 220 C.
  • Divide the dough into two and on two silicone mats or baking paper, press each one out with your fingertips into a roughly 9" circle, but the shape isn't very important here, yay!
  • Spread a layer of pesto over each flatbread, then top with olives and cheese. Bake for 20 minutes, or until browned, rotating the tray halfway for even cooking. For a deeper colour, increase the temperature to 250 C in the last few minutes. Let the flatbreads rest for a few minutes, then slice and eat hot! Best made and eaten fresh, although you can refrigerate them for a couple of days. Happy baking!

Notes

*Prep time does not include dough rise time.
*Dough recipe from Sally's Baking Addiction