Grilled Flatbread with Mozzarella, Basil Pesto, Arugula, Tomatoes, and Avocado

Grilled Flatbread with Mozzarella, Basil Pesto, Arugula, Tomatoes, and Avocado

During the summer months, when things are fun and exciting and completely exhausting, I find it hard to figure out weeknight meals that don't just consist of veggie burgers on the grill or giant salads. Don't get me wrong, I love eating those things, but at this stage in the game with Sebastian, it's so important to be offering him diversity in his food choices so that we don't get stuck with a picky eater later on.

I try not to turn the stove on during the hottest days. We don't have AC, and in our creaky old house, the heat rises up to the second floor where the bedrooms are located. We don't have screens on the windows, and you know how I feel about spiders, so I don't open the windows, essentially creating a sauna on the second floor. We are currently in the process of getting screens, but until then, any extra heat accumulation in the house is just rude. As a result, I end up making mostly cold foods, or turning on the grill for meals. And avocado toast. We eat a lot of that.

We usually order pizza once a week, and have leftovers for a few days. As a collective until, our family lives for pizza. If we were all stuck on a dessert island and had to choose one item of food, we would all choose pizza, and I know Sebastian can't quite speak for himself yet, but as his mother I think it's safe to say that he would choose it as well.

But lately I've been getting taste fatigue from our local pizza place, so I thought it would be fun to make it from home. I wasn't really in the mood to make dough from scratch, so I bought these pre-cooked naan from the store. I made a batch of pesto that will probably last us a few weeks. We'll use it in pasta and eggs and other delicious things. Aside from the pesto, these flat breads took roughly 5 minutes to make. They were incredibly quick and easy. I loved the addition of crispy arugula and fresh tomatoes. And bonus, I got to use up most of my basil plant that had started to flower. To finish it all off, the avocado was like the icing on the cake. I'll definitely be making these again.

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makes 2 flatbreads

prep time: 20 minutes

cooking time: 5 minutes


  • 2 cups packed fresh basil, stems removed
  • 2 garlic cloves
  • 1/4 cup almonds, walnuts, pine nuts, or pepitas
  • 1 cup olive oil
  • 1/4 cup shaved Parmesan
  • 2 store-bought naan bread or flatbread
  • 1 cup shredded mozzarella
  • 2 cups arugula
  • 1/2 cup cherry tomatoes
  • 6 pitted olives, halved
  • 1/4 avocado, chopped
Read the whole recipe on The Flourishing Foodie