Spinach Pesto and Tomato Flatbread Pizzas
from kristineskitchenblog.comSpinach 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!
Servings: 4
Calories: 551kcal
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.
Nutrition
Serving: 1g | Calories: 551kcal | Carbohydrates: 34g | Protein: 23g | Fat: 38g | Saturated Fat: 10g | Sodium: 608mg | Fiber: 5g | Sugar: 3g
