Description
This Three Cheese Pesto Spinach Flatbread Pizza combines creamy cheeses, garlicky spinach, and vibrant pesto on a crispy naan crust. Quick, satisfying, and loaded with flavor, it’s perfect for any meal of the day.
Ingredients
- 5 oz fresh spinach
- 1 TBSP butter
- 1 clove garlic, smashed and minced
- 1/4 cup heavy cream (room temperature)
- 1/4 cup freshly grated parmesan cheese
- 1/8–1/4 tsp salt (or to taste)
- 1 garlic naan flatbread
- 2 oz mozzarella cheese, grated
- 2 TBSP feta cheese, crumbled
- 1–2 tsp pesto
- 1/8 tsp crushed red pepper flakes (for topping)
Instructions
- 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 spinach is wilted.
- Add the heavy cream, parmesan cheese, and salt. Reduce heat to a simmer and stir frequently until mixture thickens slightly (about 5 minutes). Remove from heat and let cool slightly.
- Spread the spinach mixture onto the naan flatbread.
- Top with grated mozzarella and crumbled feta.
- Drizzle the pesto over the top.
- Place flatbread on a foil-lined baking sheet and bake for about 12 minutes.
- Switch oven to broil for 1-2 minutes, until cheese is golden and bubbly.
- Remove from oven, sprinkle with crushed red pepper flakes, slice, and serve.
Notes
- Use gluten-free or whole wheat flatbread if preferred.
- Add cooked chicken, artichoke hearts, mushrooms, or sun-dried tomatoes for variation.
- Try different cheese combos like goat cheese or provolone.
- Store leftovers in the fridge for up to 2 days.
- Reheat in oven or toaster oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/3 flatbread)
- Calories: 220
- Sugar: 1g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 35mg
