Spinach Pesto Pizza with Tomato

These Spinach Pesto Flatbread Pizzas with a crispy flatbread crust are a 30 minute meal from start to finish! You’ll love the flavorful spinach pesto and crunchy pine nuts on these cheesy pizzas!

My family loves homemade pizza, but it’s not typically a 30 minute meal when you factor in the time to make the pizza dough.

To get these pizzas with spinach pesto and tomato on the table quickly, I used whole wheat flatbreads from the grocery store. The ingredient list on the flatbreads was short and contained only recognizable ingredients, so I felt comfortable going the store-bought route this time. Check the labels at your grocery store to make sure they fit your family’s nutritional goals. Whole wheat pita bread is a great substitute.

I mixed up a quick spinach pesto in my food processor to use as the pizza sauce. The pesto adds lots of flavor for minimal effort! A little more chopped fresh spinach, some cheese, cherry tomatoes, and a few pine nuts round out the pizza toppings. I love the pine nuts for the flavor and crunch they add to these pizzas. If you’re not a fan of fresh tomatoes (like my husband), mushrooms also work well with the spinach and pesto flavors.

We made these Spinach Pesto Pizzas two days in a row – first for dinner and then the next day for lunch. They are that good and that easy! Mix up a big veggie-filled salad while the pizzas cook, and dinner is done!

5 from 1 rating

Spinach Pesto and Tomato Flatbread Pizzas

Servings: 4

Prep Time: 20 minutes mins

Cook Time: 9 minutes mins

Total Time: 29 minutes mins

Author: Kristine Roseblatt

Spinach Pesto Pizza with Tomato - an easy dinner that you can have on your table in 30 minutes! These vegetarian pizzas are so good with a crispy whole wheat flatbread crust and crunchy pine nuts!

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Ingredients

For the Pesto:

• ▢ 3 cups loosely packed spinach
• ▢ 1 clove garlic
• ▢ ½ cup walnuts or pine nuts
• ▢ 1/3 cup freshly grated Parmesan cheese
• ▢ ¼ teaspoon Kosher salt
• ▢ ⅛ teaspoon black pepper
• ▢ ¼ cup extra virgin olive oil

For the Pizzas:

• ▢ 4 whole grain lavash or other flatbread, I used two 8x10-inch rectangular lavash*
• ▢ 1 cup fresh baby spinach, coarsely chopped
• ▢ 1 1/2 cups grated mozzarella cheese
• ▢ 8 ounces cherry tomatoes, halved
• ▢ ¼ cup grated Parmesan cheese
• ▢ 2 tablespoons pine nuts

Instructions

 

• Preheat oven to 425 degrees F.

Make the pesto:

• Place all pesto ingredients except olive oil in the bowl of a food processor. Process until finely chopped. With the processor running, add the oil in a steady stream through the feed tube and process until well combined, scraping down the sides of the bowl as necessary.

Make the pizzas:

• Place lavash on parchment-lined baking sheet. Spread with pesto sauce. Sprinkle on chopped spinach and mozzarella cheese. Top with tomatoes, grated Parmesan, and pine nuts.
• Bake pizzas for 8-9 minutes, until cheese and flatbread are lightly golden. If you are using more than one pan, rotate halfway through baking time.

Notes

*You can use whole wheat pita bread in place of the lavash.

Serving: 1g, Calories: 551kcal, Carbohydrates: 34g, Protein: 23g, Fat: 38g, Saturated Fat: 10g, Sodium: 608mg, Fiber: 5g, Sugar: 3g

Nutrition information is an estimate.

Cuisine: American

Course: Main Dish, Pizza

Author: Kristine Roseblatt

Tried this recipe?Mention @kristines_kitchen on Instagram or tag #kristineskitchenblog.

More Homemade Pizza Recipes:

• BBQ Chicken Pizza
• Pear, Feta and Walnut Pizza
• Cheese Pizza Bites

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