Tarragon and Walnut Pesto Flatbread
Earthy walnuts and fragrant tarragon make this flatbread feel fancy—but it’s actually super easy. This recipe is great for an appetizer or easy weeknight meal!
Servings 4
Ingredients
- 2 tablespoons fresh parsley leaves chopped
- 2 tablespoons fresh tarragon leaves chopped
- 4 tablespoons chopped walnuts
- 1/2 cup Parmesan cheese
- 2 tablespoons roasted garlic store-bought or homemade
- 1/3 cup olive oil
- Kosher salt
- Freshly ground black pepper
- Flatbread refrigerator pizza dough
- 1 cup cheddar cheese grated
Instructions
- Preheat the oven according to the directions on the flatbread refrigerator pizza dough package.Flatbread refrigerator pizza dough
- Combine the herbs, walnuts, Parmesan cheese and roasted garlic in a food processor. Pulse while drizzling in the olive oil.2 tablespoons fresh parsley leaves, 2 tablespoons fresh tarragon leaves, 4 tablespoons chopped walnuts, 1/2 cup Parmesan cheese, 2 tablespoons roasted garlic, 1/3 cup olive oil
- Season with salt and pepper to taste.Kosher salt, Freshly ground black pepper
- Line a baking sheet with parchment paper. Roll out the flatbread refrigerator pizza dough on the baking sheet.
- Spread the tarragon walnut pesto mixture over the dough. Top with the grated cheddar cheese and bake according to the directions on the package until the dough is crisp and the pesto and cheese are hot and bubbly.1 cup cheddar cheese
- Remove from the oven and let cool 5 minutes before cutting and serving.
