Why You’ll Love Three Cheese Pesto Spinach Flatbread Pizza Recipe

It sneaks in a full box of spinach in a fun, flavorful way.
The combo of garlic‑buttered spinach, heavy cream, parmesan, mozzarella and feta creates a rich, satisfying topping.
Using a flatbread (naan) crust makes this fast and easy—no dough‑rising required.
The pesto drizzle gives it fresh, herby punch, and the red pepper flakes add just the right kick.
It’s versatile—serve it solo, slice it for sharing, or scale up for a crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

5 oz fresh spinach
1 TBSP butter
1 clove garlic, smashed and minced
¼ cup heavy cream (room temperature)
¼ cup freshly grated parmesan cheese
⅛‑¼ tsp salt (or to taste)
1 garlic naan flatbread
2 oz mozzarella cheese, grated
2 TBSP feta cheese, crumbled
1‑2 tsp pesto
⅛ tsp crushed red pepper flakes (for topping)

Directions

Preheat oven to 350 °F (≈175 °C).
Chop the spinach and mince the garlic.
Heat a deep pan over medium‑high heat, add the butter, then garlic, then spinach, and sauté until the spinach is wilted.
Add the heavy cream, parmesan cheese and salt. Reduce heat to simmer and stir frequently until the mixture thickens slightly (about 5 minutes). Remove from heat and allow to cool slightly.
Spread the spinach mixture onto the naan flatbread. Top with the grated mozzarella and crumbled feta.
Drizzle the pesto over the top. Place on a foil‑lined baking sheet and bake at 350 °F for about 12 minutes.
Switch the oven setting to broil for 1‑2 additional minutes, or until the cheese is golden and bubbly.
Remove from oven, sprinkle with crushed red pepper flakes, slice and enjoy.

Servings and timing

Servings: 3 slices (one flatbread cut into three) — you can eat one slice as a lighter meal or the whole flatbread for a fuller one.
Prep Time: ~10 minutes
Cook Time: ~20 minutes (including broil)
Total Time: ~30 minutes

Variations

Use whole wheat or gluten‑free flatbread if you prefer.
Swap out the heavy cream for a lighter option (e.g., half‑and‑half) or skip entirely for a lighter base.
Add cooked chicken breast, artichoke hearts, mushrooms or sun‑dried tomatoes for extra protein or flavor.
Use a different cheese combo: replace feta with goat cheese, or mozzarella with provolone for variation.
Make it spicier by increasing the crushed red pepper flakes or adding a drizzle of hot honey.
Use store‑bought or homemade pesto; try basil pesto, sun‑dried tomato pesto or arugula pesto for different tastes.

Storage/Reheating

Storage: Cover leftovers in the fridge for up to 2 days.
Reheating: Reheat in a 350 °F oven for about 8‑10 minutes until warmed through and cheese is melty again; alternatively use a toaster oven for quicker reheating to maintain crispness.
For best texture, reheat on a baking sheet rather than in the microwave to avoid soggy crust.

FAQs

What kind of flatbread should I use?

You can use a garlic naan or any thin flatbread of your choice. The recipe uses one garlic naan as the crust.

Can I use frozen spinach instead of fresh?

Yes — you can substitute frozen chopped spinach (thawed and squeezed dry) and mix it with a dash of cream and parmesan.

Can I make this vegetarian or dairy‑free?

The recipe is vegetarian (includes dairy). For dairy‑free, you could try vegan cheeses and a non‑dairy cream substitute (e.g., cashew cream) though texture and flavor will differ.

Can I double the recipe for more people?

Yes — it easily doubles, triples or quadruples for a crowd.

What if I don’t have heavy cream?

You could skip the cream entirely for a lighter base or use a lighter milk/cream alternative; just be aware texture will be different.

How spicy is this?

It has a mild kick from the crushed red pepper flakes; you can reduce or omit them if you prefer mild, or increase for more heat.

Can I add other toppings?

Absolutely — cooked chicken, mushrooms, artichoke hearts, sun‑dried tomatoes, or even a drizzle of balsamic glaze after baking are all good options.

How thick should the spinach mixture be before spreading on the flatbread?

It should be creamy and slightly thickened after simmering ~5 minutes so it holds on the bread rather than being watery.

Can this be made ahead of time?

You could prepare the spinach mixture ahead, then assemble and bake when ready. For best crust texture, bake right before serving.

How do I know when the pizza is done?

The cheese should be melted and bubbly, and the broil step should produce some golden spots. The flatbread should be heated through.

Conclusion

This Three Cheese Pesto Spinach Flatbread Pizza offers a brilliant blend of creamy cheeses, garlicky spinach and fresh pesto all on a convenient flatbread crust. It’s easy enough for a simple weeknight meal yet flavorful enough to impress. Whether served for lunch, dinner or even brunch, it checks the boxes for speed, taste and satisfying veggie‑power. Give it a go — you’ll likely find it becomes a go‑to in your rotation.