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sliced cheesy flatbread pizza with salami and honey goat cheese almond pesto topped with micro arugula salad on a brown cutting board on brown and white wooden surface

Cheesy Flatbread Pizza with Salami and Honey Goat Cheese Almond Pesto.

  • Author: Jenna
  • Total Time: 36 minutes
  • Yield: 2 flatbread pizzas 1x


Honey goat cheese is blended with homemade almond pesto for a twist on the traditional sauce. It’s then spread on flatbread pizza dough and topped with salami and a blend of cheeses, then baked until crispy. A fresh salad of arugula and lemon completes this quick and easy brunch, dinner, or appetizer recipe!


Units Scale

Honey Goat Cheese Almond Pesto:

  • 2 ounces fresh basil leaves, stems and tiny leaves removed
  • 1/4 cup almonds
  • 3 garlic cloves
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon lemon juice (about 1/2 lemon – save the other half for later)
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 cup Pecorino Romano cheese
  • 4 ounces honey goat cheese

Flatbread Pizza Dough and Additional Toppings:


  1. PREPARE YOUR FLATBREAD PIZZA AND PIZZA STONE. Remove your dough from the fridge at least 20 minutes before handling. Place your pizza stone(s) in the oven and set it to 500 degrees Fahrenheit for 20 minutes. Sprinkle flour on a clean surface and your hands/rolling pin. Stretch or roll the dough into a thin oval shape and set it aside.

    prepared flatbread pizza dough drizzled with oil and sprinkled with salt and pepper on pizza stone

  2. HONEY GOAT CHEESE ALMOND PESTO. In a small food processor; combine basil, garlic, and almonds and pulse until coarsely chopped. Slowly stream in extra-virgin olive oil and blend until well combined. Add Pecorino Romano cheese, salt, pepper, and lemon juice; pulse a few times. Lastly, drop in your honey goat cheese and process until smooth and creamy yet still a little crunchy (from the almonds).

    honey goat cheese almond pesto ingredients in a food processor

  3. PREPARE CHEESES AND SALAMI. Depending on the size of your salami, you can halve it or just leave it whole. I suggest freshly grating the cheddar and provolone from a block; however, if you already have slices or pre-shredded on hand, which will do!

    honey goat cheese almond pesto in a wooden bowl in center of plate surrounded by salami slices, shredded cheddar and provolone cheese

  4. PREBAKE FLATBREAD PIZZA DOUGH, ASSEMBLE, THEN BAKE AGAIN.  Once your pizza stone is preheated; transfer your prepared dough to the stone and drizzle with a thin stream of olive oil, and a pinch of salt and freshly cracked pepper. Bake in the 500-degree oven for three minutes. Remove the prepared dough from the oven then spread an equal amount of honey goat cheese almond pesto on each flatbread and top with half of the cheddar, salami, and provolone. Bake in the preheated oven for 8-10 more minutes, or until the edges are golden-brown and to your desired crispiness.

    cheesy flatbread pizza with salami and honey goat cheese almond pesto on a brown cutting board on brown and white wooden surface

  5. ARUGULA SALAD TOPPING. When your flatbread pizzas are almost done baking, prepare your simple arugula salad. Squeeze about a tablespoon or so of lemon juice and a good pinch of salt + pepper. Don’t make this in advance as the arugula will become wilted and soggy.

    hand squeezing lemon juice onto micro arugula salad in a while bowl on brown and white wooden surface

  6. REMOVE, COOL, TOP, AND SERVE. Remove the flatbreads from the oven and allow them to cool on the pizza stone for a couple of minutes. Top with arugula salad, slice, and serve! 🍽️

    sliced cheesy flatbread pizza with salami and honey goat cheese almond pesto topped with micro arugula salad on a brown cutting board on brown and white wooden surface


  • Remove dough from fridge and allow to come to room temperature approximately 20 minutes to an hour before handling.
  • Makes two flatbread pizzas. If you are planning to eat one the next day and want to make it fresh, just store the other half of the dough in an airtight container in the fridge! Learn more here.
  • Prep Time: 15 minutes
  • Cook Time: 21 minutes
  • Category: Main Dishes, Appetizers
  • Method: Oven or Pizza Oven
  • Cuisine: Bar Food

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