If you’re craving something fresh, cheesy, and ridiculously easy—this grilled flatbread with pesto and mozzarella is about to be your new best friend. It’s casual enough for a quick lunch on the patio, but fancy enough to pass as an appetizer at your next gathering. Plus, it comes together in under 20 minutes, which is always a win in my book!
Why You’ll Love This Recipe
This one takes me back to warm summer nights hosting backyard get-togethers with friends—wine in hand, jazz playing, and the grill doing most of the work. It’s simple, flavorful, and just elevated enough to make it feel like something special.
- Quick and easy—ready in under 20 minutes.
- Only a handful of ingredients, all full of flavor.
- Perfect starter or light lunch.
- Easy to customize with your favorite toppings.
- No oven required (hello, summer cooking!).
Ingredients Breakdown
Essentials
- 2 pieces of store-bought flatbread or naan
- 1/3 cup prepared basil pesto
- 8 oz fresh mozzarella, sliced
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
Pro Tips
- Use whole milk mozzarella for the best melt and flavor.
- Homemade pesto takes it up a notch—but store-bought totally works.
- Brush the flatbread with a little olive oil to get those beautiful grill marks.
- If your grill grates are wide, use a grill pan or flat cast iron skillet on the grill.
Step-by-Step Instructions
- Preheat your grill to medium heat (about 375°F).
- Brush both sides of the flatbread with olive oil.
- Grill the flatbread for 1–2 minutes per side, just until lightly charred and warm.
- Remove from grill and spread a generous spoonful of pesto over each piece.
- Top with slices of fresh mozzarella.
- Return flatbreads to the grill (cover the grill) for 2–3 minutes, or until the cheese is just melted.
- Carefully remove from grill, season with salt and pepper, and sprinkle fresh basil on top.
- Slice and serve warm!
Chef’s Tips and Tricks
- Don’t overcrowd the flatbread with cheese—just enough to cover is perfect.
- Watch it closely on the grill! Flatbread cooks fast and can burn quickly.
- Let the mozzarella come to room temp before grilling for a faster melt.
- For extra crispiness, grill one side a bit longer before adding toppings.
Recipe Variations and Serving Suggestions
- Add sliced cherry tomatoes or roasted red peppers for color and sweetness.
- Drizzle with balsamic glaze for a sweet tangy finish.
- Swap pesto for sun-dried tomato spread or ricotta with lemon zest.
- Serve as a starter with wine and olives, or pair with a salad for a full meal.
- Cut into small squares for a party-friendly finger food.
FAQs
Can I use a stovetop grill pan instead of an outdoor grill?
Absolutely! A grill pan works just as well—just make sure it gets hot before grilling the flatbread.
How do I store leftovers?
Wrap leftovers in foil and reheat in a toaster oven or skillet. It’ll keep in the fridge for up to 2 days.
Can I make this dairy-free?
Yes! Use a vegan pesto and your favorite dairy-free mozzarella alternative—it melts beautifully too.
Recipe Card
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
- 2 pieces of store-bought flatbread or naan
- 1/3 cup prepared basil pesto
- 8 oz fresh mozzarella, sliced
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
Instructions:
- Preheat grill to medium heat. Brush both sides of flatbread with olive oil.
- Grill flatbread for 1–2 minutes per side or until lightly charred.
- Remove, spread pesto, and top with mozzarella slices.
- Return to grill, cover, and cook for 2–3 minutes until cheese melts.
- Season with salt and pepper, garnish with fresh basil, slice, and serve.
Nutrition: ~280 calories per serving
Did you try this recipe? I’d love to hear how it went! Leave a comment below or tag me on Instagram @thekitchensaid—your creations always make my day!
