So what do get when you combine Homemade Pesto-Bruschetta and a BBQ’d Flatbread Crust!? Only the most amazing food invention to take place on my BBQ, like, ever!

Pesto Base with Bruschetta topping!

In my opinion, pesto on anything is always a good idea – especially if you pick the basil right from the garden, like I did for this recipe!

Recipe (for the Pesto):


  • 1 cup fresh basil leaves
  • 1/3 cup olive oil
  • 3 cloves garlic, peeled
  • 3 tbsp pine nuts
  • 1/3 cup freshly grated Parmesan or Romano
  • Salt and freshly ground black pepper, to taste
  • Makes 1 cup of Pesto


  1. In a food processor, combine the basil, garlic, pine nuts and parmesan and season with salt and pepper. Add the olive oil in a slow stream until emulsified.
  2. Store any extra in the fridge for up to a week.

Recipe (for the flatbread):


Makes 1 flatbread, 8-10 small slices
  • 1 package of pizza dough
  • 2 Roma tomatoes, diced
  • 3 tbsp fresh pesto (recipe above)
  • 1 cup freshly grated Mozzarella cheese
  • Additional basil leaves for garnish
Flatbread is grilled twice for perfection!
Topped here with homemade pesto!


  1. Preheat a grill to high heat.
  2. Roll out the pizza dough into a rectangle and spray both sides with a non-stick cooking oil to keep from sticking to the grill.
  3. Place the dough directly on the heat source, cooking for about 5 minutes each side; or just until grill marks are achieved.
  4. Remove the dough from the grill and top with 3 tbsp of pesto, cheese and chopped tomatoes.
  5. Return the flatbread to the grill and cook until cheese melts and bubbles, about 5-10 minutes.
  6. Garnish with basil leaves and serve with a healthy side of pesto for dipping!
Showing Bruschetta Flatbread and Peach & Prosciutto Flatbread!