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!
For the Pesto:
3cupsloosely packed spinach
½cupwalnuts or pine nuts
1/3cupfreshly grated Parmesan cheese
¼cupextra virgin olive oil
For the Pizzas:
4whole grain lavash or other flatbreadI used two 8x10-inch rectangular lavash*
1cupfresh baby spinachcoarsely chopped
1 1/2cupsgrated mozzarella cheese
¼cupgrated Parmesan cheese
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.