This pesto flatbread pizza is the perfect thing to get you out of your lunch rut. Ready in 15 minutes, it’s a quick and easy way to have a flavorful and filling lunch.
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Lately my precious E (she’s six now) has been having tummy troubles. I won’t go into details because…umm…food blog, but things definitely are not normal. After a visit to the doctor, we’re trying a lactose free diet for a week. She’s being a pretty good sport about it, despite some of her favorite foods being yogurt and cheese and other dairy products. I stocked up on lactose free milk and we’re getting creative with the rest of it.
But, I’m glad I’m not her right now. Don’t tell her that, though. Her sweet brother keeps saying, “I wish I was E so she could eat whatever she wanted.” Which is actually kind of funny considering he can’t eat anything with peanuts, tree nuts, or sesame products, but it’s a sweet sentiment nonetheless.
Meanwhile, I’m over here hoarding all the cheese and eating it when she’s not looking.
This pesto flatbread pizza was the perfect lunch on a busy recipe development day. Quick, easy, and ultra flavorful with a pack of protein from the egg, cheese, and even the pesto.
I didn’t want to go classic caprese with this (been there, done that with this mozzarella stuffed turkey burger, zucchini noodle mason jar salad, and hot caprese dip), but I did draw flavors of it with the basil pesto and fresh mozzarella. I added shredded carrots for flavor, nutrition, and a pop of color. They add a subtle sweetness that is a great contrast rich pesto. And of course we have that glorious runny-yolk egg, the crown glory of this pesto flatbread. Topped with fresh arugula for a bright and slightly spicy finish, this pesto flatbread pizza has it all.
Did I mention it’s ready in less than 15 minutes? More time for me to figure out what to feed E.