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Pesto Spinach Flatbread Pizza

Dreamy Pesto Spinach Flatbread Pizza – Quick & Cheesy Goodness

This Pesto Spinach Flatbread Pizza is a quick vegetarian dish combining sautéed spinach and three cheeses, perfect for any meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 slices
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spinach Mixture
  • 2 cups Fresh Spinach Or well-drained frozen spinach
  • 1 tbsp Butter Margarine works for dairy-free
  • 1 clove Garlic, minced
For the Creamy Base
  • 1/4 cup Heavy Cream Coconut cream for dairy-free
  • 1/4 cup Parmesan Cheese, grated Use nutritional yeast for dairy-free
For the Flatbread Pizza
  • 1 piece Garlic Naan Flatbread Any flatbread or pizza crust works
  • 2 oz Mozzarella Cheese, grated Use dairy-free mozzarella for vegan option
  • 2 tbsp Feta Cheese, crumbled Can be replaced with goat cheese or omitted
For the Flavor Boost
  • 1-2 tsp Pesto Homemade or store-bought
  • 1/8 tsp Crushed Red Pepper Flakes Adjust to taste or omit

Equipment

  • pan
  • Oven
  • baking sheet

Method
 

Cooking Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Melt 1 tablespoon of butter in a pan over medium-high heat. Add minced garlic and cook until fragrant, about 30 seconds.
  3. Add spinach and sauté until wilted, about 2-3 minutes.
  4. Reduce heat to low, stir in heavy cream and parmesan cheese, and simmer for 5 minutes.
  5. Spread the creamed spinach mixture over the naan flatbread. Top with mozzarella and feta.
  6. Drizzle pesto over the toppings, then bake for about 12 minutes until cheese is bubbling.
  7. Broil for 1-2 minutes for extra crispiness, watching closely.
  8. Garnish with crushed red pepper flakes and let cool briefly before slicing.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 36gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 560mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 2500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days in the fridge or freeze for up to 2 months. Reheat in the oven at 350°F for 10-12 minutes.

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