Description
These Pesto Veggie Biscuit Pizza Flatbreads are a delightful and easy way to enjoy a homemade pizza experience. With a flaky biscuit base topped with vibrant pesto and fresh vegetables, they’re perfect for weeknight dinners or casual get-togethers.
Ingredients
- Refrigerated biscuits (large, flaky or homestyle)
- Pesto (classic basil or sun-dried tomato)
- Bell peppers (thinly sliced)
- Red onion (thinly sliced)
- Mushrooms (thinly sliced)
- Cherry tomatoes (halved)
- Spinach (optional)
- Zucchini (thinly sliced)
- Shredded low-moisture mozzarella
- Parmesan cheese (for sprinkling)
- Cooked shredded chicken (optional)
- Cooked ground beef (optional)
- Olive oil (for drizzling)
- Red pepper flakes (optional)
- Fresh basil or parsley (for garnish)
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Separate your refrigerated biscuits. On a lightly floured surface or directly on the parchment, gently flatten each biscuit into a 4-5 inch round or oval, about 1/8 to 1/4 inch thick.
- Chop your chosen vegetables thinly. For mushrooms, onions, or zucchini, sauté in olive oil for 3-5 minutes before topping.
- Spread 1-2 tablespoons of pesto evenly over each flattened biscuit, leaving a small border. Layer with shredded mozzarella, then your prepared vegetables. If adding cooked chicken or ground beef, layer it now. Finish with a light sprinkle of Parmesan.
- Transfer the baking sheet to the preheated oven. Bake for 10-15 minutes, or until the biscuit bases are golden brown and cooked through, and the cheese is melted, bubbly, and slightly browned on the edges.
- Remove from the oven and let cool on the baking sheet for 1-2 minutes before transferring to a cutting board. Slice into halves or quarters and serve warm, garnished with fresh basil or red pepper flakes.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 flatbread
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 30 mg
Keywords: Avoid overloading the flatbreads with toppings to prevent sogginess. Pre-cook moisture-heavy vegetables for better texture, and brush the biscuit edges with olive oil for a crispy crust.