Pesto Flatbread Pizza with Fried Egg and Arugula

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.

This post is in partnership with Flatout. Thanks for supporting Rachel Cooks by reading about brands I love and use in my home!

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 bring in the yummy flavors of caprese with the basil pesto and fresh mozzarella. I added shredded carrots for flavor, nutrition, and a pop of color. They also add a subtle sweetness that is a great contrast to the 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.

By the way, all Flatout Artisan Thin Pizza Crusts (like the one I used in this recipe) have 4 SmartPoints per flatbread and Flatout® Flatbread is now endorsed by Weight Watchers®. None of their products have added sugar — hooray!

Pesto Recipes

Want to make your own pesto? Maybe you’re ready to try something a little less traditional than basil pesto. Try these pesto recipes for a fun alternative.

• Arugula Pesto Recipe (this one is nut-free)
• Carrot Pesto (Yes, really, carrot pesto! Try it before you knock it!)
• Spinach Pesto (from Diethood)
• Arugula Walnut Pesto (from Cookie + Kate)

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Pesto Flatbread Pizza with Fried Egg and Arugula

5 from 1 vote

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

1 serving

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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.

Ingredients

• ▢ 1 Flatout Rustic White Artisan Thin Pizza Crust
• ▢ 1-2 tablespoons prepared pesto
• ▢ 1/4 cup shredded carrots
• ▢ 1 ounce fresh mozzarella, cut into small pieces
• ▢ 1 large egg
• ▢ 1/2 cup arugula
• ▢ Optional: lemon juice and olive oil

Instructions

• Preheat oven to 350°F.
• Place crust on baking sheet and bake with no toppings for 2 minutes. Remove from oven and carefully top with pesto, carrots, cheese, return to oven for 6-8 minutes or until cheese is melted.
• Meanwhile, fry an egg in a frying pan over medium heat to your liking. In a small bowl, toss arugula with lemon juice and olive oil if desired.
• When cheese is melted, remove from oven and top with arugula and fried egg. Enjoy immediately.

Notes

I’ve topped this with fresh tomatoes after it comes out of the oven too – I love the color and flavor they add.

Nutrition information is without Flatout flatbread. Please see package for nutrition.

Nutrition Information

Serving: 1g, Calories: 438kcal, Carbohydrates: 7g, Protein: 15g, Fat: 40g, Saturated Fat: 9g, Polyunsaturated Fat: 28g, Cholesterol: 212mg, Sodium: 398mg, Fiber: 1g, Sugar: 2g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

Verdict: I love this as a quick and easy lunch — or a dinner on one of Ben’s many late work nights.
Husband’s take: Who knows, I didn’t share. He said, “That looks good,” and I said, “It is.” #goodwife
Changes I would make: None are necessary but this baby is made to have fun with. Add fresh tomatoes, add different vegetables, some Parmesan cheese, anything you want!
Difficulty: Easy!

You can easily find Flatout Flatbread near you using FlatoutFinder.com. You can also follow along for recipe ideas on Facebook, Twitter, or their blog. Share how you’re using Flatout as part of your healthy lifestyle by using hashtag #FlatoutFresh on social media!

Disclosure: I’m excited to partner with Flatout Flatbread to bring you quick and delicious recipes like this pesto flatbread. I have been compensated for my time but all opinions are always my own. Thank you for supporting Rachel Cooks by reading about brands we love and use in our own home.

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