Easy Flatbread with Pesto – JOI
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Easy Flatbread with Pesto

Looking for a semi-homemade appetizer to bring to your next get together? Or maybe you are crunched for time and you need an easy and delicious dinner? This pesto flatbread recipe is just the answer. It’s savory and satisfying with a creamy quick pesto. Use it as a starting point for all your flatbread creations! 

Vegan Cashew Pesto Flatbread with White Beans & Kale

What is a Flatbread?

Good question. It's basically a rectangular pizza. Or a pizza on Naan. Or a pizza without the crust. We think. But does it really matter? It's a delicious dough topped with whatever your heart desires...and you don't have to say you're eating "pizza" for dinner! So classy.

The Foundation

We're going for a "cheat's" recipe and using store-bought flatbread (or naan). Or if you have a little extra time, why not buy some pre-made pizza dough and use that? we try to keep some in the freezer and bring it to room temperature while we're at work. Just roll it out thinly on a sheat pan and ta-dah! Flatbread un-pizza.

Have time for more of a project? Homemade flatbread dough uses a few simple ingredients, like all purpose flour, salt and water. Find a recipe you like and keep it on repeat. Crunchy, chewy and the perfect blank canvas for the toppings of your choice.

The "Cement": Pesto

Now what are you going to use to glue together the toppings on your flatbread? Why not make pesto and "presto"...the perfect "cement"!

By stirring together a couple of tablespoons of water and JOI Cashew, you can create a thick and creamy sauce very quickly! Add in a couple of scoops of your favorite jarred pesto and you’ve got yourself one of the best darn sauces you’ve ever had!.

If you have more time, skip the jarred pesto and make it yourself (recipe below!). This pesto sauce adds flavor to your creation, bringing together all the components of your flatbread. Just add basil, pine nuts, garlic and a squeeze of lemon and you're on your way in no time flat.

 

Vegan Cashew Pesto Flatbread with White Beans & Kale

Toppings

To add some extra flavor we are topping this flatbread with chopped kale and creamy white northern beans. The beans and pesto give the flatbread an incredible creamy quality that pairs nicely with the earthy kale. Top with a bit of red pepper flakes and you are done.

It’s a nice way to serve something that takes no time to make but looks very impressive. Slice it up and serve to guests, your family, or a treat to yourself!

Swaps and Substitutions

But don't stop there!  The possibilities are endless.  Swap out goat's cheese for the pesto and top with sundried tomatoes. Scatter fresh basil over the top once it's out of the oven.

If you have some leftover caramelized onions in your fridge, use those as your "sauce" instead and dot with figs and your cheese of choice.

Feeling more like a thin red sauce? A little mozzarella, olives and red pepper flakes sound delicious.

Mushrooms!  Always room for mushrooms on a flatbread!  With some thyme and garlic - voila!

Whatever your mood (or what's in your pantry), we like to say, "there's a flatbread for that".

Vegan Cashew Pesto Flatbread with White Beans & Kale

The Recipe

Ingredients:

  • 1 Pre-made flatbread (or several store-bought naans)
  • 2 tablespoons of your favorite pesto (see our quick version below!)
  • 2 tablespoons JOI Cashew base 
  • 2 tablespoons of water 
  • ¼ cup White Northern Beans
  • ½ cup chopped kale 
  • Pinch of salt, pepper, and red pepper flakes 

Instructions:

To Make:  Quick Basil Pesto

1 cup packed basil

1/4 cup pine nuts (lightly toasted)

1/4 cup olive oil

Juice of 1 lemon

Pinch of salt and pepper 

Pinch of red pepper flakes

1 clove garlic 

Combine all above ingredients in a food process and process until smooth.

To Assemble the Flatbread:
  1. Preheat your oven to broil (or use a hot grill).
  2. In a small bowl, whisk together water and JOI Cashew base until mixture is thick and creamy.
  3. Stir in pesto and whisk until combined.
  4. Spread creamy pesto over the flatbread. 
  5. Top with chopped kale, white beans, and a sprinkle of salt, pepper, and red pepper flakes.
  6. Broil (or grill) for 4-5 minutes until the kale starts to crisp up and the edges of your crust are golden brown.
  7. EnJOI!

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