Golden, fresh and cheesy! These Pesto and Mozzarella Stuffed Flatbreads are so easy to make and need only 2 ingredients for the dough! You just have to try them!
About this recipe:
You may have seen viral stuffed flatbreads all over your social media. That is because of how easy and simple they are to make and how versatile they can be! Using only 2 ingredients for the dough, your imagination and culinary creativity can go wild with the flavours you want to pack inside! We were inspired to stuff them with the classic combination of pesto and mozzarella when we had some of our Homemade Pesto left over. Its a quick and tasty way to use up any left over ingredients you have and you just have to try these Pesto and Mozzarella stuffed flatbreads!
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Ingredients
- Parmesan
- Basil
- Olive oil
- Pine nuts
- Grated mozzarella
- Self raising flour
- Greek yoghurt
See recipe card for quantities.
Step by step photographs:
- Step 1: Sift your self raising flour into a bowl and add your Greek yoghurt.
- Step 2: Mix together with a spoon to form a shaggy dough then use your hands to form a dough ball.
- Step 3: Knead your dough ball for few minutes until you get a smooth consistency. Cover and set aside.
- Step 4: Meanwhile, to a food processor, add your basil, pine nuts, parmesan and oil. Salt and pepper to taste.
- Step 5: Blend until you have a smooth consistency.
- Step 6: Place your pesto in a bowl and set aside.
- Step 7: Then, take your dough ball and cut it into 4 equal pieces. Roll a piece of the dough into a ball and flatten into a thin disk.
- Step 8: To the centre of your disk add a spoonful of your homemade pesto.
- Step 9: Top with a quarter of your mozzarella cheese.
- Step 10: Carefully fold in the sides and pinch together to seal. Flip over and carefully flatten into a hockey puck shape.
- Step 11: To a frying pan, dry fry your flatbreads. Fry on a low/medium heat for 6 minutes then turn the heat up to medium for 2 minutes. Flip your flatbreads and cook on medium for a further 4 minutes. Each side should have a lovely golden toast to them.
- Step 12: Dig in!
Variations of Basil Pesto
Pesto is easy to tweak for different diets, so no one has to miss out on that fresh, herby goodness. Here are some simple swaps to make it work for everyone:
- Swap Parmesan for: Nutritional yeast, ground almonds, or a little extra salt and lemon juice for depth.
- Swap pine nuts for: Sunflower seeds, pumpkin seeds, or even hemp seeds.
- Reduce oil and nuts, bulk with: Extra basil, spinach, or even courgette (zucchini) to lighten it up.
Once you’ve mastered a classic basil pesto, it’s time to mix things up! The beauty of pesto is how easily it adapts. Switch up the herbs, nuts, or even cheese for a whole new flavor. Here are some great variations to try:
Coriander & Lime: This one’s got a bit of a punch! Swap basil for coriander, use cashews or peanuts instead of pine nuts, and add a squeeze of lime. Perfect drizzled over grilled chicken, fish, or even stirred into a curry.)
Spinach & Basil Pesto: Want a milder, slightly sweeter pesto? Swap half the basil for fresh spinach. It’s a great way to use up leftover greens and gives a silky, vibrant sauce.
Variations
The beauty of this recipe is how simple it is to make so there aren't many variations for these pesto and mozzarella stuffed flatbreads. However, here are a few ideas to adapt this recipe to your personal tastes:
- Cheese - grated mozzarella creates the perfect melty cheese pull, however fresh mozzarella would work as well. Just make sure you drain as much of the moisture as possible before adding it to your flatbreads.
- Low fat - For this recipe we used full fat Greek Yoghurt, however for a low fat alternative you can certainly use 0% fat Greek Yoghurt. Your dough will be just as fluffy.
Equipment
You can easily create your dough disks by simply flattening the dough with your hands, however for a perfectly round and thin base you can use a rolling pin.
Storage
Refrigeration - Allow your cooked flatbreads to cool completely. Wrap in foil and add to an airtight container. Good in the fridge for up to 2 days. To reheat, simply dry fry in a pan on medium heat for 3 minutes on each side. Alternatively, air fry at 400F /200C in foil for 7 minutes then uncover and cook for a further 3 minutes to crisp.
Freezing - Allow your cooked flatbreads to cool completely. Wrap in foil and add to an airtight container. Store your pesto and mozzarella flatbreads in the freezer for up to 3 months. To reheat, allow them to defrost completely in the refrigerator. Simply dry fry in a pan on medium heat for 3 minutes on each side. Alternatively, air fry at 400F /200C in foil for 7 minutes then uncover and cook for a further 3 minutes to crisp.
Top Tip
As stated in the final step above, start dry frying your flatbreads on a low heat. This will allow the dough to cook all the way through. Then, turn the heat up to medium and you will start to see that wonderful golden finish on the dough. I have tried other recipes that say to cook your flatbreads on medium for the full cooking time and have found they are never quite cooked enough. I know we have come up with the perfect timings!
FAQ
Of course! Simply follow the steps above to make the super simple dough, then cover and refrigerate for up to 2 days. Bring the dough back to room temperature when you're ready to stuff it.
I always recommend having your bag of self raising flour at the ready to use if your dough isn't the right consistency. If you're finding your dough is too sticky then add ¼ a cup more flour at a time until its easy to work with.
The simple answer is, don't overstuff your flatbreads. A generous spoonful of your filling will create the perfect dough to filling ratio. Make sure you pinch your dough well to seal all the delicious filling inside!
Related
Looking for other lunch recipes like this? Try these:
Recipe
Pesto and mozzarella stuffed flatbreads
Golden, fresh and cheesy! These Pesto and Mozzarella Stuffed Flatbreads are so easy to make and need only 2 ingredients for the dough! You just have to try them!
Ingredients
- 2 tablespoons (15 g) parmesan
- 2 cups (30 g) basil
- 1 tablespoon oil
- 1 tablespoon pine nuts
- 1 cup (100g) grated mozzarella
- 2 cups (200 g) self raising flour
- ¾ cup (170 g) Greek yoghurt
Instructions
- Sift your self raising flour into a bowl and add your Greek yoghurt.
- Mix together with a spoon to form a shaggy dough then use your hands to form a dough ball.
- Knead your dough ball for few minutes until you get a smooth consistency. Cover and set aside.
- Next, add the pine nuts to a food processor and add the basil on top. Now add the grated Parmesan, salt, pepper, and olive oil. Pulse in short bursts to maintain a good texture and avoid over-blending.
- Then, take your dough ball and cut it into 4 equal pieces. Roll a piece of the dough into a ball and flatten into a thin disk.
- To the centre of your disk, add a spoonful of your pesto and a.sprinkle of mozzarella.
- Carefully fold in the sides and pinch together to seal. Flip over and carefully flatten into a hockey puck shape.
- To a frying pan, dry fry your flatbreads. Fry on a low/medium heat for 6 minutes then turn the heat up to medium for 2 minutes. Flip your flatbreads and cook on medium for a further 4 minutes. Each side should have a lovely golden toast to them.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 314Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 8mgSodium: 68mgCarbohydrates: 50gFiber: 2gSugar: 3gProtein: 10g
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