Dreamy Triple Cheese Pesto Spinach Flatbread Pizza Recipe

Melted cheese and vibrant greens dance together on a crisp, golden flatbread with this three cheese pesto spinach flatbread pizza that promises a flavor explosion.

The combination of creamy, sharp cheeses creates a luxurious base for fresh, verdant spinach.

Pesto adds a robust herbal punch to every delectable bite.

You’ll love how each layer builds incredible depth and complexity.

Each ingredient plays a harmonious role in this gourmet masterpiece.

The flatbread transforms from simple to spectacular with minimal effort.

This mouthwatering pizza delivers restaurant-quality taste right from your own kitchen, beckoning you to savor every incredible slice.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Calories: 250 kcal

Servings: 5

Ingredients That Build Three Cheese Pesto Spinach Flatbread Pizza

• Flatbread: Provides a crispy, sturdy foundation for pizza toppings, choose whole wheat or plain based on preference.
• Olive Oil: Helps create a golden, crispy crust and adds rich flavor.

• Pesto: Delivers vibrant herbal notes, use fresh or store-bought with bright green color and aromatic basil.
• Spinach: Adds nutritious green element, select fresh or pre-washed leaves for easy preparation.

• Mozzarella Cheese: Creates classic stretchy, melty texture, select low-moisture variety for best melting.
• Ricotta Cheese: Introduces creamy, soft contrast, choose whole milk ricotta for richer taste.
• Parmesan Cheese: Provides sharp, salty finish, use freshly grated for maximum flavor intensity.

• Salt: Enhances overall flavor profile.
• Black Pepper: Adds subtle heat and complexity.
• Red Pepper Flakes: Introduces optional spicy kick.
• Balsamic Drizzle: Offers tangy, sweet finishing element.

Tools for Assembling and Baking This Flatbread Just Right

• Baking sheet: sturdy metal tray to hold and cook flatbreads evenly.
• Cheese grater: helpful for freshly grating Parmesan cheese.
• Knife: sharp blade for chopping spinach and slicing finished flatbread.
• Pastry brush: perfect for applying olive oil to flatbread edges.
• Cutting board: clean surface for chopping spinach and preparing ingredients.
• Measuring spoons: useful for portioning salt, pepper, and optional seasonings.

How to Make Spinach Flatbread Pizza with Cheese and Sauce

• Warm Up The Kitchen Oven

Crank your oven to a toasty 400°F and grab a baking sheet to prepare for delicious pizza magic.

• Paint The Flatbread Canvas

Spread a generous layer of vibrant pesto across each flatbread, creating a flavorful green foundation.

• Sprinkle Green Goodness

Scatter fresh, chopped spinach evenly over the pesto, adding a nutritious pop of color.

• Cheese Lover's Dream

Layer mozzarella cheese generously, add creamy dollops of ricotta, and dust the surface with a sprinkle of Parmesan for ultimate cheesy decadence.

• Optional Golden Touch

Brush the flatbread edges with olive oil to create a gorgeous, crispy golden crust.

• Bake To Perfection

Slide the baking sheet into the oven and let the flatbreads transform for 10-12 minutes until the cheese melts into bubbly deliciousness and edges turn crisp.

• Final Flavor Flourish

Pull out your masterpiece, season with a pinch of salt and pepper, and add optional zesty toppings like red pepper flakes or a balsamic drizzle. Slice and serve while warm for maximum enjoyment.

Tips for Crisp Crust and Melty Cheese Layers

• Choose high-quality cheeses like fresh mozzarella or artisan Parmesan for maximum flavor depth.
• Add extra vegetables like roasted red peppers, caramelized onions, or sun-dried tomatoes for nutritional variety.
• Swap traditional flatbread with gluten-free cauliflower crust or zucchini-based flatbread for celiac-friendly option.
• Prepare pesto and chop spinach in advance to streamline assembly and reduce cooking time during busy weeknights.
• Sprinkle cooked chicken, crumbled bacon, or chickpeas for added protein and making the flatbread more substantial for heartier appetites.

Serve This Flatbread at Lunch, Dinner, or Snacktime

• Gourmet Game Night: Slice these flatbread pizzas into bite-sized triangles perfect for sharing during movie marathons or casual gatherings with friends.
• Salad Companion: Pair with a crisp mixed green salad dressed in light vinaigrette to balance the rich cheese and create a complete meal with fresh contrast.
• Wine Pairing Delight: Complement the herbal pesto and creamy cheeses with a chilled glass of crisp white wine like Pinot Grigio or a light Sauvignon Blanc for an elevated dining experience.
• Fresh Herb Finish: Sprinkle some fresh basil leaves or chopped chives just before serving to add a burst of color and bright, aromatic flavor that enhances the pesto's herbal notes.

Store It and Reheat Without Losing That Crust

• Keep leftover flatbread pizza wrapped tightly in aluminum foil or sealed container for up to 3 days. Cold slices taste delicious when reheated in a toaster oven or skillet for crispy texture.
• Prepare pesto and chop spinach in advance, storing separately in airtight containers. This reduces cooking time and helps you assemble pizza faster during busy weeknights.
• Wrap individual unbaked flatbread pizzas in plastic wrap, then place in freezer bags. Freeze up to 2 months. Thaw in refrigerator overnight and bake directly from cold state, adding 2-3 minutes to cooking time.
• Cut flatbread pizza into smaller triangles for appetizers or lunch portions. Smaller slices work great for kids' meals or casual gatherings, making serving and sharing super easy.

Gourmet Three Cheese Pesto Spinach Flatbread Pizza Recipe

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4.9 from 9 reviews

• Total Time: 20 minutes
• Yield: 5 1x

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Description

Culinary magic unfolds with this three cheese pesto spinach flatbread pizza, blending creamy cheeses and fresh greens into a Mediterranean-inspired delight. Crisp edges and rich flavors invite pizza enthusiasts to savor each perfectly balanced bite.

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Ingredients

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• 1 tbsp olive oil (optional, for brushing crust)
• 2 flatbreads or naan (store-bought or homemade)
• ¾ cup mozzarella cheese, shredded
• ½ cup ricotta cheese
• ¼ cup Parmesan cheese, grated
• ¼ cup basil pesto
• 1 cup baby spinach, roughly chopped
• Salt and pepper, to taste
• Optional toppings: red pepper flakes, crushed walnuts, or balsamic glaze, drizzle

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Instructions

1. Preparation: Position oven rack in center and preheat to 400F (200C). Arrange flatbreads on a rimmed baking sheet lined with parchment paper.
2. Base Layer: Spread a uniform layer of pesto across entire surface of each flatbread, ensuring complete and even coverage.
3. Green Element: Scatter chopped spinach leaves generously over pesto, creating a vibrant green foundation.
4. Cheese Layering: Create a luxurious cheese blend by strategically placing mozzarella across the flatbread, adding dollops of creamy ricotta, and finishing with a light sprinkle of grated Parmesan.
5. Optional Enhancement: Lightly brush flatbread edges with olive oil to promote a golden, crisp perimeter.
6. Baking Process: Transfer baking sheet to preheated oven and cook for 10-12 minutes until cheese becomes molten, bubbly, and edges transform into a crisp, golden brown.
7. Finishing Touches: Remove from oven, season with salt and pepper, and optionally garnish with red pepper flakes or a delicate balsamic drizzle. Slice into wedges and serve immediately while warm and aromatic.

Notes

• Gently pat spinach dry to prevent soggy flatbread and ensure crispy texture.
• Crumble ricotta in small dollops for even melting and balanced flavor in each bite.
• Brush olive oil on edges and use preheated baking sheet to achieve golden, crunchy base.
• Swap flatbreads for gluten-free options, use vegan cheese alternatives, or add protein like grilled chicken for more nutrition.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 5
• Calories: 250
• Sugar: 2 g
• Sodium: 350 mg
• Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 10 g
• Cholesterol: 25 mg