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
