Crispy, cheesy, and loaded with fresh flavor, this Three Cheese Pesto Spinach Flatbread Pizza is my go-to for a quick, satisfying meal. With a trio of cheeses—mozzarella, feta, and ricotta—paired with vibrant pesto and fresh spinach, it brings gourmet flavor to my table in under 20 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 flatbreads or naan
1/4 cup basil pesto (store-bought or homemade)
1 cup fresh baby spinach
1/2 cup shredded mozzarella cheese
1/4 cup crumbled feta cheese
1/4 cup ricotta cheese
1 teaspoon olive oil
Salt and black pepper to taste
Optional: crushed red pepper flakes or Italian seasoning for garnish
Directions
I preheat the oven to 400°F (200°C).
I place the flatbreads on a baking sheet lined with parchment paper.
Then I lightly brush each flatbread with olive oil.
I spread a generous layer of pesto over the surface, leaving a small border around the edges.
I layer the baby spinach evenly over the pesto.
Next I sprinkle mozzarella across the spinach.
I add spoonfuls of ricotta across the surface.
I top it all with crumbled feta.
After that I season everything with a pinch of salt, black pepper, and sometimes red pepper flakes or Italian seasoning for extra flavor.
I bake the pizzas for 10–12 minutes until the cheese is bubbling and the edges are golden and crisp.
I slice and serve immediately while everything is hot and melty.
Servings and timing
Servings: 2
Prep time: 5 minutes
Cook time: 12 minutes
Total time: 17 minutes
Calories per serving: 310 kcal
Variations
I sometimes swap the spinach for arugula or kale for a peppery or earthier twist.
For extra protein, I add shredded rotisserie chicken or chickpeas before baking.
A drizzle of balsamic glaze after baking gives it a sweet-tangy finish.
If I’m craving extra heat, I go heavier with the red pepper flakes.
I also like to mix up the cheeses—goat cheese or parmesan are great alternatives.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I pop them back in the oven at 375°F (190°C) for about 5–7 minutes so the crust gets crispy again. The microwave works in a pinch, but it softens the crust more than I like.
FAQs
What kind of flatbread works best for this recipe?
I prefer using naan or store-bought flatbreads because they hold up well and get crispy. Thin crusts work better than thicker ones to avoid sogginess.
Can I use a different type of pesto?
Absolutely. I’ve tried this with sun-dried tomato pesto and even arugula pesto—it always turns out great.
Is this flatbread pizza freezer-friendly?
It’s best fresh, but I can freeze the assembled (unbaked) pizzas and bake straight from frozen, adding 3–5 extra minutes to the bake time.
Can I make this dairy-free?
Yes! I swap in dairy-free cheeses and make sure the pesto doesn’t contain parmesan or other dairy ingredients.
How can I make this more filling?
Adding grilled chicken, chickpeas, or even a fried egg on top after baking makes it heartier without much extra effort.
Conclusion
This Three Cheese Pesto Spinach Flatbread Pizza is a staple in my kitchen for a reason—it’s quick, customizable, and packed with flavor. Whether I’m feeding myself or sharing with friends, it always hits the spot without any hassle.
📖 Recipe:
Print
Three Cheese Pesto Spinach Flatbread Pizza
- Total Time: 17 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
This Three Cheese Pesto Spinach Flatbread Pizza is a quick and flavorful meal made with crispy flatbread, basil pesto, fresh spinach, and a trio of cheeses—mozzarella, feta, and ricotta. It’s vegetarian, customizable, and ready in under 20 minutes.
Ingredients
2 flatbreads or naan
1/4 cup basil pesto (store-bought or homemade)
1 cup fresh baby spinach
1/2 cup shredded mozzarella cheese
1/4 cup crumbled feta cheese
1/4 cup ricotta cheese
1 teaspoon olive oil
Salt and black pepper to taste
Optional: crushed red pepper flakes or Italian seasoning for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place the flatbreads on a baking sheet lined with parchment paper.
- Lightly brush each flatbread with olive oil.
- Spread a generous layer of pesto over each flatbread, leaving a small border around the edges.
- Layer the baby spinach evenly over the pesto.
- Sprinkle shredded mozzarella over the spinach.
- Add small spoonfuls of ricotta across the surface.
- Top with crumbled feta cheese.
- Season with salt, black pepper, and optional red pepper flakes or Italian seasoning.
- Bake for 10–12 minutes, until the cheese is bubbling and the edges are golden and crisp.
- Slice and serve hot.
Notes
Swap spinach for arugula or kale for a different flavor.
Add shredded chicken or chickpeas for extra protein.
Drizzle with balsamic glaze after baking for added sweetness and tang.
Use goat cheese or parmesan instead of feta or ricotta if preferred.
Store leftovers in the fridge for up to 2 days and reheat in the oven for best texture.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 flatbread
- Calories: 310
- Sugar: 1g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 35mg
