TL/DR – Oregano Pesto Flatbread Pizzas. A flavorful alternative to pizza sauce with easy toppings on your choice of store bought or homemade flatbread. –
Oregano Pesto is easy to make and packed with fresh oregano flavor, but Parsley Pesto works just as well if fresh oregano isn’t your thing. It has fresh oregano and spinach with pine nuts, Parmesan, olive oil and garlic, just like regular basil pesto. Salami jives with the flavor of oregano, but this pesto base is friendly for any toppings.
Preheat the oven to 400 degrees F. Make the oregano pesto in a small food processor and spread it over 4 medium sized flatbreads, either store bought or homemade. Add thin slices of fresh mozzarella, salami and mushrooms and bake for about 15 minutes. I recommend placing them on parchment paper and then using a baking sheet to transfer the parchment paper directly onto the oven rack and then off again when it’s time to remove them from the oven.
Oregano Pesto Flatbread Pizzas
Ingredients
- 1/4 c packed fresh oregano leaves
- 1/2 c packed fresh baby spinach leaves
- 1/2 clove garlic, chopped roughly
- 2 T pine nuts
- 1 T grated parmesan
- 3 to 4 T extra virgin olive oil
- 1/8 t kosher salt
- 1/8 t pepper
- 4 store bought or homemade medium flatbreads
- 6 oz thinly sliced salami or other cured meat
- 6 oz thinly sliced fresh mozzarella
- 4 very thinly sliced baby bella mushrooms
Directions
- Step 1 Preheat the oven to 400 degrees F
- Step 2 Place the first 8 ingredients, (oregano through pepper) in a small food processor and process until smooth, stopping to scrape down the sides once or twice, about 1 min.
- Step 3 Spread the pesto in equal amounts on the 4 Flatzza Buddies and place on a baking sheet.
- Step 4 Top with mozzarella, then salami, then mushrooms.
- Step 5 Bake at 400 degrees on the middle rack for about 13 to 15 minutes, keeping an eye on the crust so that it doesn’t get too dark.
- Step 6 Remove from the oven and slice using a pizza slicer.
