Quick Sun Dried Tomato Flatbread

I used to think flatbread was one of those fancy things you could only get at restaurants. My mom never made it at home, and I figured it was too complicated for regular people like us.

Turns out I was totally wrong. Flatbread is actually pretty simple to make, and when you add sun dried tomatoes to the mix, it becomes something special without being fussy. The tomatoes give it this nice tangy flavor that makes even a basic weeknight dinner feel a little more interesting. Plus, you probably already have most of the ingredients sitting in your pantry right now.

What Kind of Flatbread Should I Use?

You have plenty of options when it comes to choosing your flatbread base for this recipe. Pre-made naan from the grocery store works great and gives you that soft, pillowy texture that’s perfect for holding all the toppings. Regular flatbreads like pita or even tortillas will also do the trick if that’s what you have on hand. If you’re feeling ambitious, you could make your own flatbread, but honestly, the store-bought versions save you time and still taste fantastic. Just make sure whatever you choose is sturdy enough to support all those delicious toppings without getting soggy.

Options for Substitutions

This flatbread is super forgiving when it comes to swapping ingredients:

• Pre-made flatbreads or naans: Pizza dough, pita bread, or even tortillas work great here. If using tortillas, brush them with olive oil first for extra crispiness.
• Basil pesto: No pesto on hand? Mix olive oil with minced garlic and dried basil, or try sun-dried tomato paste for a different flavor twist.
• Mozzarella: Feel free to use any melty cheese you have – provolone, fontina, or even a sharp cheddar will work nicely.
• Sun-dried tomatoes: Fresh cherry tomatoes, roasted red peppers, or even thinly sliced regular tomatoes can step in. Just pat fresh tomatoes dry to avoid soggy flatbread.
• Chipotle crema: Mix sour cream with a pinch of smoked paprika and lime juice, or use regular crema, Greek yogurt, or even ranch dressing for a milder option.
• Fresh parsley: Basil, cilantro, or even green onions make great substitutes. Dried herbs work too – just use about half the amount.

Watch Out for These Mistakes While Baking

The biggest mistake when making flatbread is overloading it with toppings, which can make the bread soggy and prevent it from crisping up properly – stick to thin, even layers and don’t go overboard with the pesto or crema.

Another common error is not preheating your oven hot enough (aim for at least 425°F) or skipping the step of lightly brushing the flatbread with olive oil before adding toppings, which helps create that golden, crispy base.

Watch your baking time carefully since flatbreads can go from perfectly golden to burnt in just a minute or two, and always place them directly on the oven rack or a preheated pizza stone for the crispiest results.

Finally, add delicate toppings like fresh parsley and chili flakes after baking to prevent them from burning and losing their flavor.

What to Serve With Sun Dried Tomato Flatbread?

This flatbread makes a great appetizer or light dinner, and I love serving it alongside a simple arugula salad dressed with lemon vinaigrette to balance out all those rich flavors. You could also cut it into smaller pieces and serve it as part of a Mediterranean spread with olives, fresh mozzarella, and maybe some prosciutto. If you’re making it for dinner, a bowl of minestrone soup or a Caesar salad pairs really nicely with the pesto and sun dried tomatoes. For drinks, this flatbread goes perfectly with a glass of Pinot Grigio or even a cold beer on a casual night.

Storage Instructions

Refrigerate: Leftover sun dried tomato flatbread keeps well in the fridge for up to 3 days when wrapped in foil or stored in an airtight container. I actually think it tastes great cold the next day – the flavors have time to meld together and it makes a perfect quick lunch.

Freeze: You can freeze whole flatbreads or individual slices for up to 2 months. Wrap them tightly in plastic wrap, then foil, or use freezer bags with the air pressed out. This is handy when you want to make a double batch for busy weeknights.

Warm Up: To bring back that crispy texture, pop the flatbread in a 350°F oven for about 5-7 minutes, or use a toaster oven if you’re just heating a slice or two. You can also warm it in a skillet over medium heat for a couple minutes on each side.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1250-1400
• Protein: 35-45 g
• Fat: 75-90 g
• Carbohydrates: 110-125 g

Ingredients

For the flatbread base:

• 2 naan breads or pre-made flatbreads

For the topping:

• 1/2 cup basil pesto sauce
• 1 cup mozzarella cheese, shredded
• 1/3 cup sun-dried tomatoes, sliced

For the garnish:

• 1/3 cup chipotle crema drizzle
• 1/3 cup parsley, chopped
• 1 tsp crushed red pepper flakes

Step 1: Prepare the Oven and Baking Sheet

Preheat your oven to 400°F (200°C).

While the oven heats, line a baking sheet with parchment paper to prevent the flatbread from sticking and to make cleanup easier.

Step 2: Assemble the Flatbreads

• 2 naan breads or pre-made flatbreads
• 1/2 cup basil pesto sauce
• 1 cup mozzarella cheese, shredded
• 1/3 cup sun-dried tomatoes, sliced

Place the naan breads or pre-made flatbreads on the prepared baking sheet.

Evenly spread a generous layer of basil pesto sauce over the entire surface of each flatbread.

Sprinkle the shredded mozzarella cheese on top of the pesto, making sure to cover the surface well.

Finish by scattering the sliced sun-dried tomatoes evenly over the mozzarella cheese.

Step 3: Bake the Flatbreads

• assembled flatbreads from Step 2

Transfer the baking sheet with the assembled flatbreads to the preheated oven.

Bake for 12-15 minutes, or until the cheese is melted and bubbly, and the crust is golden and crispy.

If you like a crispier bottom, I sometimes move the flatbreads to the lower rack for the last few minutes.

Step 4: Garnish and Serve

• 1/3 cup chipotle crema drizzle
• 1/3 cup parsley, chopped
• 1 tsp crushed red pepper flakes

Remove the flatbreads from the oven and let them cool slightly for a few minutes.

Drizzle chipotle crema over the top, sprinkle with chopped fresh parsley and finish with a touch of crushed red pepper flakes.

Slice the flatbreads into wedges or squares and serve immediately for the best ooey-gooey texture.

I like to be generous with the chipotle crema for that extra burst of flavor.

Quick Sun Dried Tomato Flatbread

Delicious Quick Sun Dried Tomato Flatbread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 18 minutes mins

Total Time 26 minutes mins

Servings 4

Calories 1325 kcal

Ingredients

  

For the flatbread base:

• 2 naan breads or pre-made flatbreads

For the topping:

• 1/2 cup basil pesto sauce
• 1 cup mozzarella cheese, shredded
• 1/3 cup sun-dried tomatoes, sliced

For the garnish:

• 1/3 cup chipotle crema drizzle
• 1/3 cup parsley, chopped
• 1 tsp crushed red pepper flakes

Instructions

 

• Preheat your oven to 400°F (200°C). While the oven heats, line a baking sheet with parchment paper to prevent the flatbread from sticking and to make cleanup easier.
• Place the naan breads or pre-made flatbreads on the prepared baking sheet. Evenly spread a generous layer of basil pesto sauce over the entire surface of each flatbread. Sprinkle the shredded mozzarella cheese on top of the pesto, making sure to cover the surface well. Finish by scattering the sliced sun-dried tomatoes evenly over the mozzarella cheese.
• Transfer the baking sheet with the assembled flatbreads to the preheated oven. Bake for 12-15 minutes, or until the cheese is melted and bubbly, and the crust is golden and crispy. If you like a crispier bottom, I sometimes move the flatbreads to the lower rack for the last few minutes.
• Remove the flatbreads from the oven and let them cool slightly for a few minutes. Drizzle chipotle crema over the top, sprinkle with chopped fresh parsley and finish with a touch of crushed red pepper flakes. Slice the flatbreads into wedges or squares and serve immediately for the best ooey-gooey texture. I like to be generous with the chipotle crema for that extra burst of flavor.