🍅 Roasted Tomato & Goat Cheese Flatbread with Pesto & Arugula
⏱ Time
Prep: 10 minutes
Cook: 15–18 minutes
Total: 25–30 minutes
🍽 Servings
2–3 servings
🛒 Ingredients
For the Flatbread
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2 large flatbreads or naan
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1½ cups cherry tomatoes, halved
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1 tbsp olive oil
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Salt & black pepper to taste
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½ tsp dried oregano or Italian seasoning
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100–120g goat cheese, crumbled
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½ cup shredded mozzarella (optional, for extra melt)
Toppings (After Baking)
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⅓ cup basil pesto
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1–2 cups fresh arugula (rocket)
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Balsamic glaze (optional, for drizzle)
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Red chili flakes (optional)
👩🍳 Instructions
1️⃣ Roast the Tomatoes
Preheat oven to 200°C (400°F).
Toss cherry tomatoes with olive oil, salt, pepper, and oregano.
Roast on a tray for 8–10 minutes until soft and slightly blistered.
2️⃣ Assemble Flatbreads
Place flatbreads on a baking tray.
Spread a thin layer of pesto on each.
Add roasted tomatoes, goat cheese, and mozzarella (if using).
3️⃣ Bake
Bake for 10–12 minutes until the base is crispy and cheese is melted.
4️⃣ Finish & Serve
Top with fresh arugula.
Drizzle with balsamic glaze if desired.
Slice and serve hot!
❓ Q & A
Q: Can I use store-bought pesto?
Yes! Store-bought works perfectly. Homemade is even better.
Q: What can I use instead of goat cheese?
You can substitute with:
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Feta
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Ricotta
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Cream cheese
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Fresh mozzarella
Q: Can I make this vegan?
Yes!
Use:
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Vegan pesto
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Vegan cheese
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Skip mozzarella or use dairy-free version
Q: How do I make the base extra crispy?
Bake the flatbread alone for 3–4 minutes first, then add toppings and bake again.
Q: What can I serve this with?
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Tomato soup
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Caesar salad
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Roasted veggies
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Lemon iced tea