Description
This Three Cheese Pesto Spinach Flatbread Pizza is loaded with melty mozzarella, creamy ricotta, and nutty Parmesan on top of a crisp flatbread crust with flavorful basil pesto and fresh spinach. It’s an easy, crowd-pleasing recipe that comes together in 20 minutes!
Ingredients
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2 flatbreads or naan (store-bought or homemade)
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1/4 cup basil pesto
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1 cup baby spinach, roughly chopped
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3/4 cup shredded mozzarella cheese
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1/2 cup ricotta cheese
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1/4 cup grated Parmesan cheese
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1 tablespoon olive oil (optional, for brushing crust)
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Salt and pepper, to taste
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Optional toppings: red pepper flakes, crushed walnuts, or a drizzle of balsamic glaze
Instructions
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Preheat oven to 400°F (200°C). Place flatbreads on a baking sheet.
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Spread a layer of pesto evenly over each flatbread.
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Distribute chopped spinach evenly over the pesto.
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Top with mozzarella cheese, dollops of ricotta, and sprinkle with Parmesan.
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Brush the edges of the flatbread with olive oil, if desired, for a golden crust.
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Bake for 10–12 minutes, or until cheese is melted and bubbly and the edges are crispy.
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Remove from oven, season with salt and pepper, and top with optional garnishes like red pepper flakes or balsamic drizzle. Slice and serve warm.
Notes
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Use store-bought pesto or homemade – either works great.
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Add cooked chicken, mushrooms, or sun-dried tomatoes for extra flavor.
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Easily make it vegetarian by checking your pesto ingredients.