Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (1)
Spinach Pesto and Tomato Flatbread Pizzas
NUTRITION · PER SERVING29M COOK
CAL 25%·PRO 38%
CARBS 34G27% OF CAL
4G FIBER27G OTHER3G TOTAL SUGAR
FAT 34G62% OF CAL
7G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Flatbread pizzas topped with spinach pesto, cherry tomatoes, mozzarella, and pine nuts. Crispy, pesto-forward, and vegetarian-friendly dinner ready in 30 minutes.
mainamericanpizza⚙️ food processor🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 cups loosely packed spinach
- 1 clove garlic
- ½ cup walnuts or pine nuts
- 1/3 cup freshly grated Parmesan cheese
- ¼ teaspoon Kosher salt
- ⅛ teaspoon black pepper
- ¼ cup extra virgin olive oil
- 4 whole grain lavash or other flatbread (I used two 8x10-inch rectangular lavash*)
- 1 cup fresh baby spinach (coarsely chopped)
- 1 1/2 cups grated mozzarella cheese
- 8 ounces cherry tomatoes (halved)
- ¼ cup grated Parmesan cheese
- 2 tablespoons pine nuts
At a glance
PER SERVING · TIME 29M
CAL 25%·PRO 38%
CARBS 34G27% OF CAL
4G FIBER27G OTHER3G TOTAL SUGAR
FAT 34G62% OF CAL
7G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 9m
- Sodium
- 732mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 561mg
- Calcium
- 240mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 732MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.