Garlicky Pesto Flatbread Pizza with Fresh Tomatoes and Arugula

These quick and easy garlicky pesto flatbread pizzas are loaded with fresh tomatoes, basil and peppery arugula for a flavorful weeknight dinner that can be ready in about 15 minutes.

Weeknight pizzas are a lifesaver. If you want pizza without the hassle of dough or the extra calories from delivery, these flatbread pizzas are the answer. They come together in minutes, use simple ingredients you may already have on hand, and feel light and fresh thanks to pesto, tomatoes, basil and arugula.

My husband and I try to eat well, but pizza is the one thing we never give up. These flatbread pizzas are our go-to when evenings are busy and the fridge is full of leftover veggies. The combination of garlicky olive oil, bright pesto, creamy fresh mozzarella and a mix of fresh and sun-dried tomatoes delivers big flavor with minimal effort.

If you have sun-dried tomatoes packed in olive oil and a garlic purée on hand, they are excellent additions. The sun-dried tomatoes bring concentrated tomato flavor and a bit of chew, while a garlic purée brushed on the flatbreads before baking infuses the crust with mellow roasted garlic taste. If you don’t have those exact items, use minced garlic mixed with a little olive oil and your preferred jarred sun-dried tomatoes.

To make the pizzas, brush each flatbread lightly with garlic purée or oil with minced garlic and bake briefly to crisp the base. Then spread pesto, add slices of fresh mozzarella and arrange tomato slices on top. Season with salt and pepper, bake until the cheese bubbles and the edges crisp, and finish with a handful of arugula, torn fresh basil and a sprinkle of red pepper flakes if you like heat. A drizzle of balsamic vinegar adds a pleasant sweet-tangy contrast if desired.

These pizzas are forgiving and customizable. Use whole grain naan or any flatbread you prefer. Swap mozzarella for burrata or fresh chevre for a different texture and tang. Add thinly sliced bell pepper, zucchini, caramelized onions, cooked chicken or prosciutto to make the meal heartier. Because the flatbreads are already baked, customization and timing are quick and flexible.

Garlicky Pesto Flatbread Pizza with Tomatoes and Arugula

Quick, bright and satisfying — perfect for busy weeknights.

Ingredients

• 2 whole grain naan flatbreads (or other flatbreads)
• 1 Tbsp garlic purée or 1 clove garlic minced with 1 tsp olive oil
• 1/2 cup pesto
• 6 slices fresh mozzarella, about 1/3-inch thick
• 1/2 lb tomatoes, thinly sliced (use a mix of varieties if available)
• 1/2 cup sun-dried tomatoes (packed in oil is ideal, drained and chopped)
• Salt and pepper, to taste
• 2 cups arugula
• Fresh basil leaves, torn
• Red pepper flakes, to taste (optional)

Instructions

1. Preheat the oven to 425°F (220°C).
2. Brush each flatbread lightly with garlic purée or the garlic–olive oil mixture. Place the flatbreads directly on a baking sheet or pizza stone and bake for 3 to 5 minutes to crisp the bottoms slightly.
3. Remove the partially baked flatbreads from the oven. Spread pesto evenly over each one, then top with slices of fresh mozzarella and both fresh and sun-dried tomatoes. Season lightly with salt and pepper.
4. Return the flatbreads to the oven and bake for 10 to 13 minutes, or until the cheese is bubbling and the edges are golden and crisp.
5. Take the flatbreads out of the oven and immediately top with arugula, torn basil leaves and a pinch of red pepper flakes if you like heat. Slice and serve right away. Optionally, finish with a light drizzle of balsamic vinegar.

Tips & Variations

• For a smokier flavor, use smoked mozzarella or add a few slices of prosciutto after baking.
• To make these vegetarian-friendly and extra creamy, swap regular mozzarella for burrata—add it after baking so the center stays soft.
• If you prefer a crisper crust, bake the flatbreads directly on a preheated pizza stone or a hot baking sheet.
• These pizzas reheat well in a 350°F oven for 8–10 minutes or in a skillet over medium heat to preserve crispness.

Nutrition

Serving: 1/2 flatbread | Calories: 386 kcal | Carbohydrates: 37.1 g | Protein: 16.7 g | Fat: 19.2 g | Fiber: 5.8 g

Nutrition information is an approximation and will vary depending on exact ingredients and portion sizes.

This garlicky pesto flatbread pizza is a fast, flavorful option for weeknights when you want pizza without the fuss. It’s easily customizable, uses fresh ingredients, and makes a satisfying meal in about 15 minutes. Enjoy!