Our house loves pizza! It is frequently requested, and always a hit! And although we often just order pizza from our favorite pizza place, we sometimes enjoy the process of making it at home ourselves. But having a shortcut for pizza night can be a lifesaver when life gets busy. And this is where this potato, pesto and goat cheese flatbread is a perfect substitute!
This easy, flavorful, and summer forward flatbread has zesty pesto, thinly sliced potato, creamy goat cheese, and crunchy bacon and pine nuts. You get to skip the pizza dough making process and have this flatbread ready in a fraction of the time!
I have to admit that when I was testing this recipe, I changed it quite a bit! It started out as a pizza, but I kept forgetting to make the dough. And I had mozzarella cheese instead of goat cheese originally, but I felt that it was lacking something when I tested it mozzarella. And when I finally created it with the potatoes, pesto, and goat cheese, I knew this flatbread was a winner!
Some recipes take a bit more time to develop, and that is OK! As long as the end product is everything I had envisioned and has everyone coming back for seconds.
Helpful tips for making this potato, pesto and goat cheese flatbread
Before you fire up the oven and slice those potatoes, here are some helpful tips for success!
- Make sure to slice the potatoes really thin. I use a mandoline slicer on the thinnest setting! This will help endure the potatoes are cooked all the way through.
- When cooking the potatoes in the skillet, try to get them a little browned, but be careful not to overdo it and turn them into crispy chips!
- You can save yourself some dishes by using only one skillet! You can toast pine nuts first, then cook the bacon. I wipe out the skillet a little and then add in the sliced potatoes. After the potatoes are done, I quickly toast the flatbread. One skillet and less dishes! Always a win!
- When toasting the flatbread, watch it closely! It often goes quickly, depending how hot your skillet is!
- I use homemade pesto for this recipe, but if you need to save time, you can use your favorite store-bought pesto.
- For the flatbread, you can buy it from the store or make it yourself! You can create one large flatbread with the ingredients provided below (roughly 9″x7″) or two smaller flatbreads. I usually buy my flatbreads to save time but do whatever works best for you!
If you give this potato, pesto and goat cheese flatbread a try, be sure to let me know your thoughts in the comments below and tag me on Instagram so I can see your kitchen creations.
From my kitchen to yours, happy cooking!
Potato, Pesto and Goat Cheese Flatbread
Ingredients
- 2 medium red Potatoes
- 4 Oz. Goat cheese adjust to personal taste
- 1/4-1/2 C. Parmesan cheese grated (adjust to personal taste)
- Pesto recipe below
- 3 Tbsp. Pine nuts
- 3 slices Bacon cooked and crumbled
- 1 flatbread
- 2 Tbsp. Olive Oil divided
- Salt and pepper to taste
- Sprinkle of garlic powder
Pesto:
- 1 C. Fresh basil
- 1/4 C. Pine nuts toasted
- 1/2 of a Lemon juiced
- 1/4 C. Parmesan cheese
- 1/4 C. Olive oil
- Salt and pepper to taste
- 1 garlic clove
Instructions
- Preheat oven to 400 degrees F.
- To make the pesto, combine all the pesto ingredients into a food processor. Blend well. Taste and adjust salt as needed. Set pesto aside.
- Thinly slice the red potatoes. (Use the thinnest setting on mandoline). Heat 1 Tbsp of olive oil a skillet over medium heat. Add sliced potatoes in a single layer and sprinkle a little salt and pepper. Cook for 3-4 minutes each side, until slightly browned. Remove from heat once both sides have been cooked. Repeat as needed until all the potatoes have been cooked.
- Once all the potatoes have been browned, add remaining 1 Tablespoon of oil to the skillet and heat over medium heat. Add the flatbread, and sprinkle with a little salt and garlic powder. Cook for about 2 minutes and flip once staring to brown. Season the other side with a little salt and garlic powder. Cook the other side for about 2 minutes. Remove from heat and place onto a cookie sheet lined with parchment paper.
- To build the flatbread, add a generous layer of pesto onto the flatbread. Lay the sliced potatoes in a single layer over the pesto. Sprinkle on goat cheese and grated Parmesan cheese. Top with bacon pieces and toasted pine nuts. Bake for 10 minutes or until the Parmesan cheese has melted and the flatbread edges are slightly browned. Slice and enjoy immediately!
