Pesto Potato Roasted Red Pepper Flatbreads

It shouldn’t be a surprise by now that I’m obsessed with these StoneFire naans, especially the mini ones. They are perfect for wraps, dipping in soup, and making THE BEST AND EASIEST FLATBREADS, like these pesto potato roasted red pepper flatbreads, my Mediterranean flatbread, or my kale and bacon flatbread!

This recipe is extra simple, Killian even helped me prep these! We’re using several pre-made items that I love for quick weeknight cooking, like prepared pesto, pre-cooked canned sliced potatoes, and pre-roasted jarred bell peppers. These items really make this dinner one of the quickest and most flavorful recipes I’ve ever created!

We load the mini naan up with pesto, then top it off with sliced potatoes, roasted bell peppers, and mozzarella cheese, then bake them to crispy, melty perfection. Are you ready for the recipe?!

INGREDIENTS

• 8 mini naan flatbreads
• 1 cup basil pesto
• 1 15-oz can sliced potatoes
• 3 roasted bell peppers (from jarred roasted bell peppers in oil) diced
• 12 oz shredded mozzarella
• 1 tsp Italian seasoning
• healthy pinch of salt and pepper

How to make Pesto Potato Roasted Red Pepper Flatbreads

Step 1:

Preheat the oven to 400°F. Line two baking sheets with parchment paper

Step 2:

Lay mini naan flatbreads out on the prepared baking sheets. Top each with 2 tablespoons of pesto (making sure to leave a section pesto-free as crust), then several potato slices and diced bell pepper. Finally, cover each flatbread with shredded mozzarella, then a sprinkle of Italian seasoning, salt, and pepper.

Step 3:

Place in the oven to bake until the cheese is melted, about 15 minutes, then slice and serve!

KITCHEN EQUIPMENT NEEDED

• Oven
• 2 baking sheets
• Parchment paper
• Spoon (for spreading pesto)
• Can opener
• Cutting board
• Knife
• Cheese grater (if not using pre-shredded cheese)
• Spatula or tongs (for removing flatbreads from the sheet)

WHAT TO EAT WITH THIS (PESTO POTATO ROASTED RED PEPPER FLATBREADS)

Weeknights can get wild in my house with two kids and nonstop homework chaos, but these Pesto Potato Roasted Red Pepper Flatbreads come to the rescue more times than I can count.

I grab store-bought naan, spread pesto, layer thin potatoes, roasted red peppers, and cheese, it’s our quick dinner. I first made naan pizzas in college with my best friend, and now my kids help me top theirs with their favorite veggies.

We usually pair them with the fresh Peach Caprese Salad With Grilled Chicken, because they are so juicy, and for variety, I also serve Roasted Pancetta Flatbreads, or Easy Chicken Caesar Pizza.

And for dessert? It’s either Super Duper Moist Lemon Cake or some Chocolate Chip Cookies, both get gobbled up in minutes.

FAQ

What is Pesto Potato Roasted Red Pepper Flatbreads made of?

Pesto Potato Roasted Red Pepper Flatbreads are made with naan bread, basil pesto, canned sliced potatoes, roasted bell peppers, shredded mozzarella, and some simple seasonings.

What does Pesto Potato Roasted Red Pepper Flatbreads taste?

These flatbreads taste herby from the pesto, cheesy from the mozzarella, and a little sweet from the roasted peppers.

Can I use regular bread instead of naan?

Yes.

Can I add meat to this recipe?

Absolutely.

Can I make this recipe vegan?

Yes.

What kind of pesto should I use?

Basil pesto works best here, but you can also try sun-dried tomato pesto.

Can I make these ahead of time?

You can prep them ahead, but bake them just before serving so the naan stays crispy.

How do I store leftovers?

Store in an airtight container in the fridge for up to 2 days.

Can I use fresh potatoes?

Yes.

Is this recipe spicy?

No.