Mozzarella & Soppressata Flatbread with Avocado Pesto is a delicious and easy to dish to make for a quick weeknight dinner or impromptu dinner party!
I’ve created a distraction for you. And no, it’s not of the unicorn variety. BTW, have you tried the new SBUX unicorn frap? Verdict? On the scale of importance my sense of urgency to try the neon-hued drink is well, about one and a half. I just don’t get it.
Am I old for saying that? Don’t answer that. I feel like I am missing out because I really don’t get the whole unicorn fixation. When did this whole craze start? I actually think it’s been dormant since 1987 when Lisa Frank went quietly away and when she resurfaced last year, BOOM. Unicorns galore. I will give Starbucks credit, it’s a sexy looking drink worthy of an Insta pic. But…..that’s about it. Shit. I am assuming that is the reason for this whole debacle. Sighhhhhhh.
Anyway, I have something to share with you today that won’t turn your mouth rainbow colored. You guys know that I am a pizza enthusiast. Every Saturday night, Mr. B and I make pizza (or order out if we are feeling wild!) together, sip a cocktail, and watch a movie. It’s our little weekend ceremony that brings us together. Recently I have been using just regular pizza dough, but somewhere between stretching the dough and sauteing the sausage, I thought to myself, I need to use flatbread.
But first I have a question. By using flatbread instead of dough, does it count as a pizza-pizza? I realize this is a first world problem, but I honestly couldn’t answer the question. So, I threw caution to wind and just went with it which is how this Mozzarella & Soppressata Flatbread with Avocado Pesto came to be.
Verdict on this? Between the avocado pesto, golden flatbread, luxurious mozzarella and soppressata. This pizza is lights out delicious. Plus, it’s super easy make and great for parties, summer potlucks coming up or dinner for two.
The best part? It’s Insta pic worthy.
Mozzarella & Soppressata Flatbread with Avocado Pesto
1 avocado, pitted, peeled and diced
1 cup basil leaves (more for garnish)
1/4 cup pine nuts
1 tbsp grated parmesan
2 garlic cloves
1 tbsp lemon juice
2 tbsp olive oil
4 whole wheat flatbread pieces
12 pieces of soppressata
12 slices fresh mozzarella
salt and pepper to taste
Preheat an oven to 400 degrees.
Spray a baking sheet with non-stick cooking spray and set aside. In a food processor add the avocado, basil, pine nuts, parmesan, garlic, lemon juice, salt and pepper. Pulse a few times. While the food processor is running stream the olive oil in until smooth.
Next, spread the avocado pesto on each flatbread leaving a 1/2 inch border. Top the avocado pesto with some soppressata and mozzarella slices. Once all the flatbreads have been topped place the baking sheet into the oven. Bake the flatbreads for about 15 to 20 minutes or until golden brown. Remove the oven and then slice, and garnish with fresh basil!