Bocaditos Exclusive:
Arugula Pesto Flatbread


September 16, 2016

Arugula Pesto Flatbread by Shelby Thompson.

Arugula Pesto Flatbread by Shelby Thompson.


Welcome to Bocaditos’ Exclusive Content area. As promised we’ve included Shelby Thompson’s recipe for Arugula Pesto Flatbread, available only to Bocaditos subscribers. If you arrived here from our newsletter, we’ve also automatically entered you to win a pair of tickets to The Loft Cinema and a $25 gift certificate to one of many excellent local restaurants, including Kingfisher, Feast, Boca Tacos, Charro, The Carriage House, Dante’s Fire, and Downtown Kitchen.

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Arugula Pesto Flatbread
Print Recipe
2 flatbreads
2 flatbreads
Arugula Pesto Flatbread
Print Recipe
2 flatbreads
2 flatbreads
Dough (from NYT Cooking)
Arugula Basil Pesto
Additional Toppings
Servings: flatbreads
  1. Whisk flour and sea salt together in a large mixing bowl.
  2. In a glass measuring cup, stir together the lukewarm water, yeast, and olive oil.
  3. Pour the wet mixture into the bowl of flour and use your hands to combine the ingredients.
  4. Once the ingredients are combined, form the dough into a bowl and place it in the mixing bowl.
  5. Cover the bowl and allow the dough to rest for 15 minutes.
  6. Knead the dough with your hands for a few minutes and shape it into a ball once again.
  7. Cut the dough evenly in half, shaping each half into a ball.
  8. Place the balls of dough on a well-floured surface and cover them with a clean, damp cloth.
  9. Allow the dough to rise for four hours.
  10. While the dough is rising, make the pesto.
  11. Add arugula, basil, parmesan, pine nuts, garlic, sea salt, and pepper to the bowl of a food processor.
  12. Pulse the ingredients a few times until they are finely chopped.
  13. Slowly add the olive oil until everything is evenly combined.
  14. After four hours, preheat a baking stone in the oven to 500 degrees.
  15. Once the dough has risen, use your fingers to form a crust on the outer edges of each piece.
  16. Gently pick the dough up and turn it a few times, allowing gravity to stretch it into a thin, oval-like shape.
  17. Place the dough on a well-floured surface.
  18. Top each flatbread with pesto, a few slices of tomato, and a few slices of mozzarella.
  19. Bake for eight minutes, turning the flatbread halfway through to ensure even cooking.
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shelbyShelby Thompson is a recent graduate of the University of Arizona. When she isn’t working her day job, Shelby can be found practicing in the yoga studio, playing ball with her black lab Cola, and cooking in the kitchen. Her blog, The Sun and The Spoon, aims to provide nutritious, plant-based recipes for fellow food lovers. She greatly enjoys the wide array of local food and talent in Tucson.

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