Basil Pesto and Heirloom Tomato Flatbread

So I was looking for something different for dinner tonight...and it needed to be relatively simple, as well as something that could be reheated since Justin was working pretty late tonight. This is what I came up with and it was also the perfect excuse to make sure I made a big batch of pesto for my "I have nothing to cook and no time" weeknights! Look for my post on Basil and Walnut Pesto.
This dish is also really customizable, I just kept mine very traditional. The following are the ingredients for the traditional flatbread:

• Dough (I used whole wheat and a 16 oz dough fit onto 1 cookie sheet)
• About 1/2 cup of Pesto
• 3-4 Heirloom Tomatoes
• Basil
• Capers (optional)
• Goat cheese (optional)

Preheat your oven to 450 degrees, or according to the directions on the dough. If necessary, set the dough on a lightly floured surface and let rise for twenty minutes. Prep your baking pan by spraying cooking oil or lightly covering the pan with oil. Roll out your dough in a rectangular shape and spread prepared pesto over the dough. Slice heirloom tomatoes thinly and layer over the pesto. Add basil and cheese, if using. Brush the edges of the flatbread with olive oil for crispy, golden edges. Bake until golden brown. Once cooked, add capers, if using.
Enjoy!