These Spinach Pesto and Tomato 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!
For the Pesto:
3 cups loosely packed spinach
1 clove garlic
½ cup walnuts or pine nuts
⅓ 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
1½ cups grated mozzarella cheese
8 ounces cherry tomatoes, halved
¼ cup grated Parmesan cheese
2 tablespoons pine nuts
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.
*You can use whole wheat pita bread in place of the lavash.
Serving size: 1 flatbread pizza Calories: 551 Fat: 38 g Saturated fat: 10 g Trans fat: 0 g Carbohydrates: 34 g Sugar: 3 g Sodium: 608 mg Fiber: 5 g Protein: 23 g
Recipe by Kristine's Kitchen at https://kristineskitchenblog.com/spinach-pesto-and-tomato-flatbread-pizzas/