Flatbread with Pesto, Bocconcini and Cherry Tomatoes

Yield: 4 flatbreads

Recipe & Photo by Renee Kohlman


2 cups all purpose flour

½ cup wholewheat flour

1 tsp salt

1 cup (240 mL) warm water

1 package dry active yeast

1 Tbs (15 mL) maple syrup

¼ cup (60 mL) olive oil

8 Tbs pesto (see link below)

1 cup bocconcini, sliced

handfuls of arugula, cherry tomatoes, black olives, crumbled feta


  1. In the bowl of a stand mixer, combine flours and salt. In a separate bowl, combine the warm water, yeast, and maple syrup. Let stand 5-10 minutes until frothy then pour this into the mixer along with olive oil.
  2. Using the dough hook, beat the mixture until a smooth dough forms, adding a few tablespoons of flour if it’s too sticky - you want a smooth dough. Scoop into a large greased bowl, cover with plastic and let rise in a warm place until doubled in size, about one hour.
  3. Preheat oven to 400º F. Line two baking sheets with parchment and cut dough into 4 equal portions. Roll each portion out on a lightly floured surface - aiming for ½ cm thickness and an oblong shape. Place each piece onto parchment - two per tray.
  4. Let rise for 10 minutes then spread each with 2 Tbs (30 mL) pesto, and slices of bocconcini cheese.
  5. Bake for 15 minutes, rotating pans halfway through.
  6. When out of oven, top with chopped cherry tomatoes, handfuls of arugula, crumbled feta and black olives.

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