Go Back
+ servings

Spinach Pesto and Tomato Flatbread Pizzas

from kristineskitchenblog.com
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!
Prep Time20 mins
Cook Time9 mins
Total Time29 mins
Servings: 4
Calories: 551kcal


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
  • 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


  • 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: 1g | Calories: 551kcal | Carbohydrates: 34g | Protein: 23g | Fat: 38g | Saturated Fat: 10g | Sodium: 608mg | Fiber: 5g | Sugar: 3g
Nutrition information is only an estimate.
All Rights Reserved © Kristine's Kitchen https://kristineskitchenblog.com