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 or 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. You ready for the recipe?!
Recipe time:
pesto potato roasted red pepper flatbreads
Ingredients
- 8 mini naan flatbreads
- 1 cup basil pesto
- 1 15oz can sliced potatoes
- 3 roasted bell peppers (from jarred roasted bell peps in oil) diced
- 12 oz shredded mozzarella
- 1 tsp italian seasoning
- healthy pinch salt and pepper
Instructions
- Preheat the oven to 400F. Line two baking sheets with parchment paper
- Lay mini naan flatbreads out on the prepared baking sheets. Top each with 2 tbsps 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.
- Place in the oven to bake until the cheese is melted, about 15 minutes then slice and serve!
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your pesto potato roasted red pepper flatbreads in action. Byyyyyyyeeee!
xx ab
p.s. more pizza/flatbread recipes here!