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Fresh Foraged Dandelion Pesto Flatbread with Easy Homemade Goat Cheese Topping

dandelion pesto flatbread - featured image
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A quick and easy flatbread recipe featuring fresh foraged dandelion pesto topped with creamy goat cheese, perfect for spring and summer meals.

Ingredients

Scale
  • 2 cups fresh dandelion greens, washed and roughly chopped (young leaves preferred)
  • 2 cloves garlic, peeled
  • 1/4 cup toasted walnuts or pine nuts
  • 1/4 cup grated Parmesan cheese (preferably Parmigiano-Reggiano)
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste
  • 1 ball store-bought or homemade pizza/flatbread dough (about 10–12 inches in diameter)
  • 4 ounces crumbled goat cheese
  • Optional: red pepper flakes for heat
  • Optional: drizzle of honey to finish

Instructions

  1. Toast walnuts or pine nuts in a dry skillet over medium heat for 3-5 minutes, stirring often, until fragrant and lightly golden. Let cool slightly.
  2. In a food processor, combine dandelion greens, garlic cloves, toasted nuts, grated Parmesan, lemon juice, salt, and pepper. Pulse a few times to break down ingredients.
  3. With the processor running, slowly drizzle in olive oil until the mixture forms a smooth, spreadable pesto. Scrape down sides as needed. Taste and adjust seasoning.
  4. Roll or stretch dough on a floured surface into a 10-12 inch circle or rectangle. If homemade, let dough come to room temperature first.
  5. Preheat oven to 450°F (230°C). Place pizza stone in oven if using.
  6. Place rolled dough onto a parchment-lined baking sheet or pizza peel. Spread an even layer of dandelion pesto over dough, leaving a small border.
  7. Crumble goat cheese evenly over pesto. Sprinkle red pepper flakes if desired.
  8. Bake flatbread in oven for 10-15 minutes until crust is golden and crisp and cheese is slightly melted.
  9. Remove from oven and drizzle honey over top if desired. Let cool a few minutes, slice, and serve.

Notes

Use young dandelion leaves for less bitterness. Toast nuts lightly for enhanced flavor. Stretch dough instead of rolling for a chewier texture. Bake at high heat for a crispy crust without drying out pesto. Store leftovers in airtight container up to 2 days; reheat in toaster oven or oven to keep crust crisp.

Nutrition

Keywords: dandelion pesto, flatbread, goat cheese, foraged greens, easy recipe, spring recipe, homemade pesto, wild food

Find it online: https://emmayum.com/fresh-foraged-dandelion-pesto-flatbread-recipe-easy-homemade-goat-cheese-topping/