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!