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I am a huge fan of pesto, particularly basil pesto, and I make it often throughout the summer when we are in Umbria where our herbs grow like weeds. The delicious flatbread recipe features a multigrain flatbread loaded with fresh vegetable toppings and fresh mozzarella cheese. I'll share Chef Talbot's Pesto Flatbread Pizza recipe with you shortly, but first, here are my thoughts on his cookbook.

Alright, don’t linger, let’s plan this pesto and tomato flatbread formula with 6 substances which are surely easy to obtain, and we have to process them at the very least through 7 methods. You should expend a while on this, so the resulting food could be perfect.

Composition for Pesto and Tomato flatbread:

1. Provide 1 Cup Plain white flour
2. Require 100 ml Water
3. Prepare 1 Sprig Rosemary
4. Need 8 - olives
5. Give 1/2 tsp - Tomato Puree
6. Give 1/2 tsp of Pesto Sauce

After I got home I decided I needed some more of that flatbread pizza and since we don't have French Meadow Bakery. Tomatoes and artichokes are the perfect vegetables to complement the pesto and olive oil. It's a Mediterranean party over here! Impress your dinner party guests with this beautiful Floral Tomato & Artichoke Pesto Flatbread!

Pesto and Tomato flatbread steps:

1. Put the flour in a bowl and mix in water until it form a dryish ball
2. Kneed the dough until it forms a smooth ball
3. Finely chop the olives and rosemary and add to the dough. Kneed again.
4. Split in two parts. Add puree to one half and pesto to the other. Knees each part separately. More flour may be required to balance the wet ingredients.
5. Roll into 8 strips - four of each type
6. Pair the two colours together and roll up in a spiral. Then use a rolling pin to flatten.
7. Fry the disks in a pan on a medium high temperature until browned on each side. The oil will make the disks translucent at first. A little dusting of flour helps.

Flat-lay of freshly baked vegetarian pizza with vegetables and sun-dried tomato pesto. This flatbread with its traditional Italian flavors couldn't be easier to pull together. In a wide pan, heat the flatbread bread over low heat. Peel the cucumber and cut into small cubes. Pluck mint leaves from the stem and layer between the tomato slices.

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