There’s several reasons why you can make pizza at home, and truthfully it’s just because this pesto flatbread exists.
Triple Cheese Spinach and Pesto Flatbread Pizza
A learning experience
Truthfully, I never knew how to make my own flatbread but once I figured it out, I made four and created two variations of flatbread pizzas. THE HOMEMADE PIZZA GAME HAS CHANGED.
But yes, to save time you can buy naan or flatbread of your choosing and work from there. I recommend making your own flatbread so you can control the size of the pizza and if you are a thin crust vs a thick rolled crust person.
Also, you can get crazy with it and try to make a cheese-filled crust (… brb trying this now).
Pesto flatbreads are ideally the best pizza in my books because depending on how fresh your pesto is, you can kick it up a notch.
Truthfully once you master one flatbread dish you can go to the moon with it! The flatbread itself can be made, frozen, and used for a later time when you just have some sauce, cheeses, and toppings and call it a day!
Tips for this dish!
- The only thing I would possibly advise on this dish, as it got mentioned during a family tasting party, is that the pesto’s olive oil can make this dish a bit oiler than one’s cholesterol warrants. So if this is a worry, make sure you drain your olive oil a bit or make your pesto with less olive oil. I love olive oil so this wasn’t an issue for me, but update based on your wants and needs!!
- There are also many ways you can switch up this pesto flatbread buy just tweaking ingredients to what you like. Granted this is three cheese, you can pick any three kinds of cheese you’d like. I did feta, mozzarella, and parmesan cheese and you can definitely switch it up based on what’s available or your personal favorite cheeses.
- You see that little Florida looking bump in mine? Turns out that I ONLY had a rectangular baking sheet which kind of made me have to squeeze my dough together, so I definitely recommend a circular baking sheet.
Three Cheese Spinach & Pesto Flatbread Pizza Recipe
- V
Nutrition per portion
Ingredients
- FOR THE FLATBREAD:
- 1/3 cup warm water
- ½ tsp table salt
- 1 tsp oil (canola or olive oil)
- 1 tsp active dry yeast
- ½ tsp granulated sugar
- 3/4 cup all-purpose flour
- FOR THE TOPPINGS
- 5 oz fresh spinach
- 1 tbsp lemon juice
- 1 tbsp butter
- 1 clove garlic minced
- 1/4 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1/4 tsp salt for taste
- 2 oz mozzarella cheese
- 2 tbsp feta cheese crumbled
- 1-2 tsp pesto
Method
Preparing the Dough
- Combine the warm water, oil, salt, sugar, and yeast in a bowl. Whisk to combine and allow the yeast to activate.
- Add the flour and mix until well incorporated.
- Cover the dough and allow to rise for one hour.
- Prepare a baking pan with parchment paper.
- Roll out the dough to about 8"x12” in size, and if desired, you can roll it out thinner.
- With a fork, poke holes in the dough and bake at 375°F for 12 minutes.
- Melt 2 Tbsp butter and mix with garlic powder and parsley. Brush over flatbread.
- Pre-heat oven to 350 degrees F.
- Chop spinach and mince the garlic.
- Heat a deep pot to medium-high heat with 1 TBSP butter and add the minced garlic, and spinach until wilted.
- Add heavy cream, lemon juice, parmesan, and salt and reduce heat to simmer, stirring frequently to thicken for about 5 minutes. Remove from heat and allow to cool slightly.
- Spread spinach mixture onto your flatbread and top with mozzarella and feta cheese.
- Drizzle with pesto and bake on a foil-lined baking sheet at 350 degrees for 12 min.
- Let it cool for 5-10 minutes and enjoy!
Some items I recommend to make this recipe easier:
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