Spinach Pesto and Tomato Flatbread Pizzas

• Vegetarian

• Produce

  • 1 cup Baby spinach, fresh
  • 8 oz Cherry tomatoes
  • 1 clove Garlic
  • 3 cups Spinach, loosely-packed

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1/4 tsp Kosher salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 tbsp Pine nuts
  • 1/2 cup Walnuts or pine nuts

• Bread & Baked Goods

  • 4 Lavash or other flatbread, whole grain

• Dairy

  • 1 1/2 cups Mozzarella cheese, grated
  • 1/3 cup Parmesan cheese
  • 1/4 cup Parmesan cheese, grated

Found on kristineskitchenblog.com

Description

Ingredients

• 3 cups loosely packed spinach
• 1 clove garlic
• ½ cup walnuts or pine nuts
• ⅓ cup freshly grated Parmesan cheese
• ¼ teaspoon Kosher salt
• ⅛ teaspoon black pepper
• ¼ cup extra virgin olive oil
• 4 whole grain lavash or other flatbread (I used two 8x10-inch rectangular lavash)*
• 1 cup fresh baby spinach, coarsely chopped
• 1½ cups grated mozzarella cheese
• 8 ounces cherry tomatoes, halved
• ¼ cup grated Parmesan cheese
• 2 tablespoons pine nuts

Directions

• Preheat oven to 425 degrees F.
• Place all pesto ingredients except olive oil in the bowl of a food processor. Process until finely chopped. With the processor running, add the oil in a steady stream through the feed tube and process until well combined, scraping down the sides of the bowl as necessary.
• Place lavash on parchment-lined baking sheet. Spread with pesto sauce. Sprinkle on chopped spinach and mozzarella cheese. Top with tomatoes, grated Parmesan, and pine nuts.
• Bake pizzas for 8-9 minutes, until cheese and flatbread are lightly golden. If you are using more than one pan, rotate halfway through baking time.

Nutrition