Flatbread Bruschetta with Pesto and Balsamic
This amazing flatbread bruschetta recipe is so easy and quick to make. It includes pizza dough, pesto sauce and a simple garlicky tomato topping mixture. Such a fun and tasty Italian style vegan dinner recipe that you can make under 30 minutes.
Servings: 6 servings
Calories: 364kcal
Ingredients
- 1 batch of pizza dough (about 16 oz) store-bought or homemade
- avocado oil spray (or olive oil) for spraying/brushing over the dough
- 1 cup vegan pesto store-bought or homemade
- 1½ cups cherry or cocktail tomatoes finely diced
- 2-4 tbsp red onion finely diced
- 1 large clove of garlic crushed
- 2 tsp balsamic vinegar
- 15 leaves of fresh basil chopped, plus more for serving
- salt to taste
- drizzle of balsamic glaze or reduction optional
Instructions
- Line a baking sheet with parchment paper and pre-heat the oven to 425º.
- Divide the pizza dough in 2 equal portions. Then, shape/stretch both dough into a long oval or rectangular shape of about ¼ inch thick. You can use a floured rolling pin to help shape them and then transfer them both over the prepared baking sheet. They should both fit on the baking sheet.
- Then, use a fork to poke the dough a few times to prevent large bubbles to form while baking and spray some avocado or brush a little olive oil over.
- Bake in the oven for about 12 minutes or until they start to brown.
- While the flatbreads are in the oven, then it is a good time to make the bruschetta tomato mix. Simply combine the tomatoes, onion, garlic, basil, balsamic vinegar and salt in a medium bowl. Set aside.
- Take the flatbreads out of the oven and spread a generous amount of vegan pesto over. Then, bake for about 3-4 more minutes just to warm up the pesto.
- When done, dollop the bruschetta topping mix over the flatbreads (try not to add too much water that's accumulating in the bowl), drizzle some balsamic glaze over and add more chopped basil if you want (or arugula). Slice and enjoy right away!
Video
Notes
- You can find already made pizza dough in most grocery stores OR make your own. I use this homemade pizza dough recipe.
- You can make your own vegan pesto or also buy it at the grocery store. Just make sure there is no parmesan cheese added for a vegan recipe. Most store-bought pesto contain a fair amount of olive oil, but are great to make dinner super quick and convenient, so we use them sometimes. If you want to avoid added oil, then you can easily make your own! I love this vegan walnut pesto that's made without oil.
- This recipe is best enjoyed when just made. The tomatoes release juice as they rest and may turn the underneath flatbread soggy. If you do have leftovers, then keep in the fridge for 1-2 days.
- Don't underestimate the addition of balsamic glaze, it adds an amazing sweetness to this recipe. I love this balsamic glaze from the brand 365, but you can also make your own balsamic glaze using regular balsamic vinegar and a little brown sugar.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 364kcal | Carbohydrates: 40g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 862mg | Potassium: 90mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1016IU | Vitamin C: 9mg | Calcium: 73mg | Iron: 2mg