Three Cheese Pesto Spinach Flatbread Pizza
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
3 slices
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Calories
366 kcal
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Course
Main Course
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Cuisine
Vegetarian
Three Cheese Pesto Spinach Flatbread Pizza
Description
Begin by sautéing fresh chopped spinach and minced garlic in butter until wilted. Adding heavy cream, freshly grated Parmesan cheese, and salt over low heat creates a creamy spinach mixture thickened by simmering. This mixture forms the flavorful base spread on a garlic naan flatbread.
Topped with shredded mozzarella and crumbled feta cheeses, the flatbread is baked at 350°F until the cheese melts and bubbles. A brief broil finish adds golden color and slight crispness. Red pepper flakes sprinkled on top provide a subtle heat contrast.
This flatbread pizza combines the freshness of spinach and garlic with the richness of three cheeses and the herbal brightness of pesto. It makes a quick, flavorful meal or appetizer that showcases a creamy vegetable layer rather than sauce. It can be served alongside salads or enjoyed on its own for a satisfying bite.
If fresh spinach is unavailable, frozen creamed spinach or squeezed frozen chopped spinach mixed with cream and Parmesan can substitute. Scaling the recipe allows for sharing with guests or having a flatbread pizza party.
Ingredients
- 5 oz spinach fresh
- 1 TBSP butter
- 1 clove garlic smashed and minced
- ¼ cup heavy cream (room temperature)
- ¼ cup Parmesan Cheese freshly grated
- 1/8-1/4 tsp salt or to taste
- 1 Naan flatbread garlic
- 2 oz mozzarella cheese grated
- 2 tbsp feta cheese crumbled
- 1-2 tsp pesto
- ⅛ tsp red pepper flakes for topping, crushed
Instructions
- Pre-heat oven to 350 degrees F.
- Chop spinach and mince garlic.
- Heat a deep pan to medium-high heat with 1 TBSP butter.
- Add garlic and spinach and sauté until wilted.
- Add heavy cream, parmesan, and salt and reduce heat to simmer, stirring frequently to thicken for about 5 minutes. Remove from heat and allow to cool slightly.
- Spread spinach mixture onto your flatbread and top with mozzarella and feta cheese.
- Drizzle with pesto and bake on a foil lined baking sheet at 350 for 12 min.
- Change oven setting to broil for an additional minute or two, until golden and bubbly.
- Top with red pepper flakes and enjoy!
Notes
- If fresh spinach is unavailable, frozen creamed spinach or thawed and squeezed frozen chopped spinach mixed with cream and Parmesan can be used.
- This recipe scales easily to serve more people by increasing ingredient quantities.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3slices
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 24g | 8% |
| Protein | 14g | 28% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 71mg | 24% |
| Sodium | 853mg | 36% |
| Potassium | 293mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 5139IU | 103% |
| Vitamin C | 14mg | 16% |
| Calcium | 336mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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