Spinach Pesto Flatbread

This Spinach Pesto Flatbread recipe has become an absolute sensation in our household. The first time I made it, I was simply looking for a quick and relatively healthy weeknight meal that wouldn’t involve too much fuss. Little did I know it would become a regular on our menu rotation! The aroma alone, as the garlicky, vibrant green pesto melds with the warm, slightly charred flatbread in the oven, is enough to make everyone gather in the kitchen. My kids, who can sometimes be picky about greens, devour this without a second thought – they love the “green pizza” aspect. My husband appreciates the fresh, sophisticated flavors, and I love how incredibly versatile and easy it is to whip up. It’s a perfect canvas for creativity, whether you stick to the simple perfection of spinach pesto and mozzarella or decide to load it up with extra veggies or a sprinkle of chili flakes for a kick. It’s one of those rare recipes that’s equally fitting for a casual family dinner, a chic appetizer for guests, or even a satisfying lunch. The vibrant green is visually appealing, and the taste is a delightful explosion of fresh, herby, cheesy goodness. Trust me, once you try this, you’ll be looking for excuses to make it again and again.

Ingredients

Here’s what you’ll need to create this delightful Spinach Pesto Flatbread:

For the Spinach Pesto:

• Fresh Baby Spinach (5 oz / 140g, tightly packed): The star of our pesto, providing vibrant color and a wealth of nutrients. Ensure it’s washed and thoroughly dried.
• Fresh Basil Leaves (1 cup, packed): Adds that classic, aromatic pesto fragrance and peppery notes that complement the spinach beautifully.
• Pine Nuts (1/3 cup / 45g): Toasted lightly, these offer a creamy texture and delicate, buttery flavor. You can also use walnuts or almonds.
• Garlic Cloves (2-3 medium, roughly chopped): Adjust to your preference for garlic intensity. Fresh garlic is key for the best flavor.
• Grated Parmesan Cheese (1/2 cup / 50g): Provides a salty, umami depth that is essential to any good pesto. Use freshly grated for optimal melt and taste.
• Extra Virgin Olive Oil (1/2 cup / 120ml, plus more if needed): The emulsifier that brings the pesto together, adding richness and fruity notes. Choose a good quality oil.
• Lemon Juice (1 tablespoon, freshly squeezed): Brightens the pesto and helps preserve its vibrant green color.
• Salt (1/2 teaspoon, or to taste): Enhances all the flavors.
• Black Pepper (1/4 teaspoon, freshly ground, or to taste): Adds a subtle touch of warmth.

For the Flatbread & Toppings:

• Pre-made Flatbreads or Naan Bread (4 large or 6-8 small): Store-bought flatbreads, naan, or even large pita breads work wonderfully as a quick and easy base. Choose your favorite!
• Fresh Mozzarella Cheese (8 oz / 225g, sliced or torn): The creamy, melty goodness that pairs perfectly with pesto. Low-moisture mozzarella can also be used for a less watery result.
• Cherry Tomatoes (1 cup, halved or quartered, optional): Add a burst of sweetness, acidity, and color.
• Red Pepper Flakes (optional, for garnish): For those who like a little kick of heat.
• Extra Parmesan Cheese (for grating over, optional): A final flourish of salty, cheesy goodness.
• Fresh Basil or Spinach Leaves (for garnish, optional): Adds a touch of freshness and visual appeal before serving.
• Olive Oil (1-2 tablespoons, for brushing): Helps the flatbreads crisp up and achieve a golden color.

Instructions

Follow these simple steps to create your delicious Spinach Pesto Flatbread:

Step 1: Prepare the Spinach Pesto

1. Toast the Pine Nuts (Optional but Recommended): If using, place the pine nuts in a dry skillet over medium-low heat. Toast for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Be careful as they can burn quickly. Remove from heat and let them cool slightly.
2. Combine Ingredients: In the bowl of a food processor, combine the fresh baby spinach, fresh basil leaves, toasted pine nuts (if using), chopped garlic cloves, and grated Parmesan cheese.
3. Pulse Initially: Pulse the mixture a few times to roughly chop and combine the ingredients. This helps to break everything down before adding the oil.
4. Stream in Olive Oil: With the food processor running on low, slowly drizzle in the extra virgin olive oil until the pesto is smooth and well-emulsified. You may need to stop and scrape down the sides of the bowl a couple of times to ensure everything is incorporated. Add a little more olive oil if the pesto seems too thick for your liking.
5. Add Lemon Juice and Seasoning: Stir in the freshly squeezed lemon juice. Season with salt and freshly ground black pepper to taste. Pulse a few more times to combine. Taste and adjust seasonings if necessary – you might want more salt, pepper, or a touch more lemon juice. Set the pesto aside. You will likely have more pesto than you need for the flatbreads; store any extra in an airtight container in the refrigerator.

Step 2: Assemble the Flatbreads

1. Preheat Oven: Preheat your oven to 400°F (200°C). If you have a pizza stone or baking steel, place it in the oven while it preheats for an extra crispy crust. Otherwise, a regular baking sheet will work perfectly fine.
2. Prepare Flatbreads: Lightly brush one side of each flatbread or naan with a little olive oil. Place them, oil-side down, on a baking sheet (or directly onto the hot pizza stone if using). If not using a stone, you can line the baking sheet with parchment paper for easy cleanup.
3. Spread Pesto: Generously spread a layer of the prepared spinach pesto over the top surface of each flatbread, leaving a small border around the edges. The amount will depend on your preference and the size of your flatbreads – usually 2-3 tablespoons per flatbread is a good starting point.
4. Add Toppings: Distribute the sliced or torn fresh mozzarella cheese evenly over the pesto. If using, scatter the halved or quartered cherry tomatoes on top.

Step 3: Bake the Flatbreads

1. Bake: Place the baking sheet with the assembled flatbreads into the preheated oven. Bake for 10-15 minutes, or until the flatbread edges are golden brown and crispy, and the mozzarella cheese is melted, bubbly, and slightly golden. Cooking time may vary depending on the thickness of your flatbread and your oven’s specific characteristics. Keep an eye on them to prevent burning.
2. Broil (Optional): For extra browning and bubbling on the cheese, you can switch the oven to the broil setting for the last 1-2 minutes. Watch very carefully, as the flatbreads can go from perfectly broiled to burnt very quickly under the broiler.

Step 4: Garnish and Serve

1. Rest Briefly: Once baked, carefully remove the flatbreads from the oven and let them rest for a minute or two. This allows the cheese to set slightly, making them easier to slice.
2. Garnish: If desired, sprinkle the hot flatbreads with red pepper flakes for a bit of spice, a little extra grated Parmesan cheese, or some fresh basil or baby spinach leaves for a pop of color and freshness.
3. Slice and Serve: Slice the flatbreads into wedges or strips and serve immediately while warm and anjoy!

Nutrition Facts

• Servings: This recipe typically makes 4 large flatbreads, serving 4-8 people depending on whether it’s a main course or an appetizer.
• Calories per serving (approximate, based on 1/4 of the recipe using large naan): 450-550 kcal. (This can vary significantly based on the type and size of flatbread used and the exact amount of cheese and pesto.)

Here are up to 5 key nutrition facts per serving:

1. Protein (approx. 18-22g): Primarily from the cheese and nuts in the pesto, protein is essential for muscle repair, immune function, and satiety, helping you feel fuller for longer.
2. Fat (approx. 25-30g): A significant portion comes from the olive oil and pine nuts (healthy unsaturated fats) and cheese (saturated fats). Healthy fats are crucial for hormone production and nutrient absorption.
3. Fiber (approx. 4-6g): Contributed by the spinach, whole grain flatbread (if used), and nuts. Fiber aids in digestion, helps regulate blood sugar levels, and promotes a healthy gut.
4. Vitamin K (High): Spinach is an excellent source of Vitamin K, which plays a vital role in blood clotting and bone health.
5. Calcium (Good Source): Derived mainly from the Parmesan and mozzarella cheeses, calcium is critical for strong bones and teeth, as well as muscle function and nerve transmission.

Disclaimer: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes used.

Preparation Time

• Pesto Preparation Time: Approximately 10-15 minutes (includes toasting nuts, chopping, and processing).
• Flatbread Assembly Time: Approximately 5-10 minutes.
• Cooking Time: Approximately 10-15 minutes.
• Total Time: Approximately 25-40 minutes.

This Spinach Pesto Flatbread is a relatively quick meal to put together, especially if you have pre-made pesto on hand. The active preparation is minimal, making it an excellent choice for busy weeknights or when you need a speedy yet impressive dish.

How to Serve

This Spinach Pesto Flatbread is wonderfully versatile. Here are some serving suggestions:

• As a Main Course:
  • Serve one large flatbread per person for a satisfying vegetarian meal.
  • Pair with a fresh green salad tossed with a light vinaigrette to balance the richness. A simple arugula salad with lemon dressing works beautifully.
  • Accompany with a bowl of hearty tomato soup or a vegetable minestrone for a complete and comforting dinner.
• As an Appetizer or Light Lunch:
  • Slice the flatbreads into smaller, bite-sized pieces or strips.
  • Arrange them attractively on a platter, perfect for sharing at parties or gatherings.
  • Serve alongside other mezze or antipasto items like olives, cured meats (for non-vegetarians), and marinated vegetables.
• With Dips and Sauces (Optional):
  • While flavorful on its own, you can offer a side of marinara sauce for dipping.
  • A dollop of creamy ricotta or a drizzle of balsamic glaze can add an extra layer of flavor.
• Garnish Gracefully:
  • Always consider a final flourish before serving.
  • A sprinkle of freshly cracked black pepper.
  • A drizzle of high-quality extra virgin olive oil.
  • A scattering of fresh basil leaves, torn baby spinach, or microgreens.
  • A pinch of red pepper flakes for those who enjoy a touch of heat.
  • A final grating of Parmesan or Pecorino Romano cheese.
• Wine Pairing:
  • For white wine lovers, a crisp Sauvignon Blanc or Pinot Grigio complements the herbaceous pesto.
  • For red wine enthusiasts, a light-bodied Chianti or Barbera can be a good match.

Additional Tips

Enhance your Spinach Pesto Flatbread experience with these eight helpful tips:

1. Pesto Perfection – Taste and Adjust: Don’t be afraid to taste your pesto as you make it. You might prefer more garlic, less lemon, or a different texture. Add a splash of water or more oil for a thinner consistency, or more nuts/cheese for a thicker one. Remember, raw garlic can be quite potent, so start with less and add more if needed.
2. Get Creative with Pesto Nuts: While pine nuts are traditional, they can be pricey. Walnuts offer a slightly more robust, earthy flavor, while almonds provide a milder taste. Even sunflower seeds or pepitas can be used for a nut-free alternative (though technically seeds). Always toast your nuts or seeds for enhanced flavor.
3. Flatbread Freedom – Dough Choices: For a truly homemade experience, make your own flatbread dough! It’s easier than you think. Alternatively, besides store-bought naan or flatbreads, consider using pita bread, lavash, or even pre-baked pizza crusts as your base. Gluten-free flatbread options are also widely available.
4. Cheese Variations: While fresh mozzarella is fantastic for its meltiness, feel free to experiment. Smoked mozzarella adds a lovely depth, provolone offers a bit more sharpness, or a sprinkle of feta or goat cheese after baking can provide a tangy counterpoint. A blend of cheeses often works well too!
5. Boost the Veggies (and Protein!): This flatbread is a great canvas. Consider adding thinly sliced mushrooms, bell peppers, red onions, artichoke hearts, or sun-dried tomatoes before baking. For a protein boost, add cooked shredded chicken, crumbled Italian sausage (pre-cooked), or prosciutto after baking.
6. Make-Ahead Magic: The spinach pesto can be made up to 3-4 days in advance. Store it in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent browning. This makes assembly on a busy night super quick.
7. Freezing for Later: You can freeze leftover pesto in ice cube trays for perfectly portioned amounts later on. Once frozen, transfer the pesto cubes to a freezer bag. Baked flatbreads can also be frozen; wrap them tightly in plastic wrap and then foil. Reheat in the oven until warmed through and crispy.
8. Kid-Friendly Customization: If making for kids who are wary of “too much green,” you can go lighter on the pesto. Let them help assemble their own flatbreads with their preferred amount of cheese and maybe some familiar toppings like plain tomatoes. Cutting them into fun shapes after baking can also increase appeal.

FAQ Section

Here are answers to some frequently asked questions about Spinach Pesto Flatbread:

1. Q: Can I use frozen spinach for the pesto?
   A: Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out as much excess water as possible before adding it to the food processor. You might need to adjust the amount of olive oil slightly, as frozen spinach can retain more moisture. About 10 oz of frozen spinach (before squeezing) is roughly equivalent to 5 oz fresh.
2. Q: How can I make this recipe nut-free?
   A: Absolutely! For a nut-free spinach pesto, you can substitute the pine nuts with sunflower seeds or pepitas (pumpkin seeds). Toast them just like you would the pine nuts for enhanced flavor. Alternatively, you can omit the nuts/seeds altogether; the pesto will be less creamy but still delicious.
3. Q: What are some good gluten-free options for the flatbread base?
   A: There are many excellent gluten-free flatbreads, naan breads, and pizza crusts available in most supermarkets. You can also find recipes online for homemade gluten-free flatbread using flours like almond flour, coconut flour, or a gluten-free all-purpose blend.
4. Q: Can I use store-bought pesto if I’m short on time?
   A: Of course! While homemade spinach pesto is highly recommended for its fresh flavor and vibrant color, good quality store-bought basil pesto or even a spinach-based pesto will work perfectly fine in a pinch. Just be mindful of the salt content, as store-bought versions can vary.
5. Q: How can I make this Spinach Pesto Flatbread vegan?
   A: To make it vegan, use a vegan Parmesan cheese alternative in the pesto (nutritional yeast with a pinch of salt is a good substitute for cheesy flavor). For the flatbread topping, use your favorite vegan mozzarella shreds or a cashew-based cream. Ensure your flatbread base is also vegan (many naan breads contain dairy, so check labels).
6. Q: How long does the homemade spinach pesto last in the refrigerator?
   A: Homemade spinach pesto can be stored in an airtight container in the refrigerator for up to 5-7 days. To help preserve its color and freshness, pour a thin layer of olive oil over the surface of the pesto before sealing the container. This creates a barrier against oxidation.
7. Q: What’s the best way to store and reheat leftover flatbread?
   A: Store leftover flatbread wrapped tightly in plastic wrap or foil, or in an airtight container in the refrigerator for up to 3 days. To reheat, place it on a baking sheet in an oven preheated to 350°F (175°C) for 5-10 minutes, or until warmed through and the crust is re-crisped. You can also use an air fryer for a few minutes. Avoid microwaving, as it can make the crust soggy.
8. Q: Can I grill these flatbreads instead of baking them?
   A: Yes, grilling adds a wonderful smoky flavor! Preheat your grill to medium heat. Brush the flatbreads lightly with oil. Place them directly on the grill grates (or on a grill-safe pan/pizza stone) for a few minutes per side if using raw dough, or just until toppings are heated and cheese is melted if using pre-cooked flatbreads. If using pre-cooked flatbread, you might want to grill one side first, then flip, add toppings, and close the lid to melt the cheese. Keep a close eye as they can cook quickly.