Flatbread Pesto Portobello Pizza (Meatless Monday)

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Flatbread Pesto Portobello Pizza

This Flatbread Pesto Portobello Pizza is not only delicious, it is a fabulous solution to that Monday-return-to-the-weekly-grind dinner dilemma because it takes just minutes to throw together. It’s also a great appetizer idea, cut into bite-sized pieces. It is a marvelous Meatless Monday meal option too!  

Flatbread is really simple to make at home; so is pesto. But for this Flatbread Pizza, you can use store-bought everything for the sake of simplicity and speed. Honestly, you can have these pizzas ready in about 20 minutes, or less!

Most grocery stores now carry some type of flatbread and they make an excellent “crust” layer for individual pizzas. In this case, I’ve used Naan bread that I purchased at my local market. Any flatbread of your choice would work beautifully for this recipe.

The first layer is, rather than a tomato sauce, a thin spread of pesto. I’ve been making my own pesto for years now, but the store-bought jars of pesto are actually delicious and keep very well in the refrigerator, once opened.

The second layer is portobello mushrooms, onion and a bit of thyme sautéed in a tiny amount of olive oil just until softened. Once you spread the mushrooms and onion over the pesto layer, that is topped with some grated mozzarella cheese and a titch of Parmesan cheese. All that remains to do is to put the pizzas under the broiler until the cheese melts.

Voilà! You’ve just made dinner! Or, you’ve thrown together an incredible appetizer that would work beautifully with a nice glass of wine. Oh, sure…it’s Monday…but a little glass of wine would certainly help with the Monday whines.

Try these little pizzas…they are sure to please!


5.0 from 1 reviews
Flatbread Pesto Portobello Pizza (Meatless Monday)
Flatbreads, spread with pesto, topped with mushrooms and onions then covered with mozzarella and Parmesan cheese, make for an effortless Meatless Monday meal, or a fabulous appetizer.
Recipe type: Entree, Appetizer
  • 2 Naan breads
  • 1 teaspoon olive oil
  • 6 Baby Bella mushrooms, sliced
  • ½ onion, sliced thin
  • big pinch of salt, ground black pepper, dried thyme leaves
  • 2 tablespoons pesto
  • 2 ounces mozzarella cheese, shredded
  • 1 tablespoon Parmesan cheese, shaved
  1. Preheat the oven to 400° F.
  2. Place the naan directly on the rack of the oven and heat both sides for about 2 minutes each side. Remove from the oven and place on a cutting board to finish with the preparation of the pizzas.
  3. Spread a tablespoon of pesto on each piece of naan.
  4. In a small skillet, over medium-heat, add the olive oil, mushroom slices, onion, thyme, salt and pepper.
  5. Cover and saute for until the mushrooms and onions soften (covering the skillet speeds this up).
  6. Divide the mushroom mixture over each of the pieces of naan.
  7. Divide and sprinkle the mozzarella and Parmesan cheeses over the top of each piece of naan.
  8. Place back in the oven, directly on the rack, turning the oven setting to broil.
  9. Continue to cook until the cheese melts.
  10. Remove from the oven to a cutting board to serve.
You can use your grill to heat the naan and to melt the cheeses, if you don't want to heat up your house with the oven.

You could also use a baking stone, rather than cooking these directly on the rack of your oven.


About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Appetizers, Entrée, Meatless Monday, Snacks, Vegetables. Bookmark the permalink.

6 Responses to Flatbread Pesto Portobello Pizza (Meatless Monday)

  1. I am a huge fan of pizza, mushrooms, pesto AND cheese so this is right up my alley. I’ve never made pizza with naan but I’ve seen it done more and more. Gonna have to try that! 🙂

  2. Wow, P, this looks amazing! I’m not a big mushroom fan, but I love playing around with different sauces on pizzas and pesto is so good! And I agree…I am head-over-heels in love with naan!

    • P~ says:

      Of course you could use any topping. I used the mushrooms as a meat substitute. The naan made a great crust.

      Thanks, Becky.

  3. Emily says:

    I haven’t tried this recipe yet but I love everything about it–the mushrooms, the naan and the fact that it’s meatless. You cannot go wrong with using naan in any recipe.

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