Why You’ll Love Roasted Vegetable Pesto Flatbread Recipe

The smoked‑almond pesto adds deep, nutty, umami flavor that elevates this flatbread beyond the ordinary.
Roasting the vegetables brings out their natural sweetness and charred edges, giving great texture and visual appeal.
The dough is homemade and baked at high heat for a crisp yet tender crust — a satisfying base for the toppings.
Versatile and vegetarian friendly — you can skip or swap ingredients easily, making it excellent for sharing or customizing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the smoked‑almond pesto:

Whole almonds (skin on)
Liquid smoke
Olive oil
Salt
Flour
Fresh basil
Fresh parsley
Garlic clove
Grated Parmesan
Extra virgin olive oil
Salt and pepper

For the flatbread dough:

Warm water (100‑110 °F / ~37‑43 °C)
Granulated sugar
Active dry yeast
All‑purpose flour
Olive oil
Salt

For the roasted vegetable toppings:

Bell peppers, sliced
Zucchini, sliced
Summer squash, sliced
Shallots, thinly sliced
Olive oil
Balsamic vinegar
Lemon juice
Fresh oregano (plus extra for topping)
Minced garlic
Red chili flakes
Salt and pepper
Cherry tomatoes
Reduced balsamic vinegar (for drizzling)
Sea salt for sprinkling

Directions

Preheat oven to 275 °F. Line a baking sheet with parchment paper.
Toss almonds with liquid smoke, let sit 10 minutes, drizzle with olive oil, coat with flour and salt. Spread on the prepared sheet and bake for 40–45 minutes, stirring every 15 minutes, until deeply browned. Let cool.
In a blender or food processor, combine ½ cup of the cooled almonds with basil, parsley, garlic, and Parmesan. While blending, stream in extra virgin olive oil. Season with salt and pepper to taste. Set aside.
Make the flatbread dough: Combine warm water, sugar, and yeast. Let sit 10 minutes until foamy. Add flour, olive oil, and salt. Mix until a rough dough forms, then knead for 6–7 minutes until smooth. Cover and let rise in a warm place until doubled, about 1 hour.
While the dough rises, marinate the vegetables. Combine bell peppers, zucchini, squash, and shallots with olive oil, balsamic vinegar, lemon juice, fresh oregano, garlic, red chili flakes, salt, and pepper. Let sit for 20 minutes.
In a pan over medium-high heat, blister the cherry tomatoes for about 5 minutes until softened. Season and set aside.
In the same pan, sauté the marinated vegetables until charred and tender.
Preheat oven to 500 °F. Punch down the dough and roll it out to about ¼‑inch thickness. Transfer to a baking sheet. Spread pesto evenly over the dough and bake for 8–10 minutes or until golden.
Remove from oven and top with cooked vegetables and cherry tomatoes. Drizzle with reduced balsamic vinegar, sprinkle with oregano and sea salt. Serve immediately.

Servings and timing

Yield: 4 servings
Total time: Approximately 2 hours 45 minutes

Variations

Use store-bought dough or crust to save time.
Swap vegetables based on seasonality — mushrooms, eggplant, or asparagus work beautifully.
Make it nut-free by using sunflower seeds or pumpkin seeds in the pesto.
Add cheese like goat cheese or feta on top before serving.
Vegan option: Use nutritional yeast or vegan Parmesan in the pesto and ensure the dough is vegan.
Change the pesto: Try a roasted red pepper pesto or walnut-basil pesto for different flavors.

Storage/Reheating

Best enjoyed fresh for crisp texture.
If storing, keep flatbread (preferably untopped) in an airtight container in the fridge for up to 1 day.
Reheat in a 375 °F oven for 5–7 minutes until warm and slightly crisp. Add fresh toppings after reheating.
The crust may soften with time, so it’s best eaten shortly after baking.

FAQs

What kind of pesto is used in this recipe?

This flatbread features a smoked-almond pesto made from oven-roasted almonds tossed with liquid smoke and blended with herbs, garlic, Parmesan, and olive oil.

Can I use a store-bought pesto instead?

Yes. A good-quality store-bought pesto can be used in place of homemade. The smoky almond flavor will be different, but it will still taste great.

Do I have to make the dough from scratch?

No — you can use premade flatbread, pizza dough, or even naan to save time. Just adjust baking time as needed.

How can I make this vegan?

Skip the Parmesan in the pesto or use a vegan cheese alternative or nutritional yeast. Make sure your dough is also vegan.

Are there gluten-free options?

Yes. Use a gluten-free flour blend to make the dough or purchase a gluten-free flatbread crust. Always check labels on store-bought items.

Can I prepare parts of this recipe in advance?

Yes — the pesto and roasted vegetables can be made ahead and stored in the refrigerator. This makes assembling the flatbread quick and easy.

What oven temperature is best for baking the flatbread?

A hot oven (500 °F) helps crisp the crust quickly without drying it out. Bake for 8–10 minutes or until golden.

How thin should I roll the dough?

Roll the dough to about ¼-inch thickness for the best balance of crispness and chew.

What’s the best way to serve this flatbread?

Serve immediately after topping for best texture. Garnish with fresh herbs and a drizzle of balsamic reduction for a finishing touch.

Conclusion

Roasted Vegetable Pesto Flatbread is a deliciously bold and colorful vegetarian recipe that delivers big on flavor and texture. From the smoky almond pesto to the vibrant roasted vegetables and crisp homemade crust, every bite is satisfying and fresh. Whether served as a light main or shared appetizer, it’s a dish worth making again and again.