I have to admit, this Three Cheese Spinach Pesto Flatbread has become one of my favorite, easy to make recipes. It is full of flavor and it is ready to eat in just 20 minutes.
And it all starts with store bought naan flatbread that is topped with a homemade cheesy spinach sauce. Then it is topped with 2 more layers of cheese and dollops of pesto.
With just one bite, your mouth will be bursting with flavor. My husband, who isn’t a spinach lover, swears this is the best ‘pizza’ he has ever had!
And believe me, we have made and eaten a lot of pizzas. In fact, with just the two of us at home flatbreads have become a staple at our house.
With the store bought naan or flatbread already in the pantry, lunch or dinner can be on the table in no time. Simply throw a few ingredients on the bread, and put it in the oven.
Although we typically make Margherita Flatbreads, over the last few weeks I have been experimenting with other ingredients. And once I combined the flavors of cheese, spinach and pesto together, I am convinced that this recipe will be made over and over again in my house!
The Difference Between Naan and Flatbread
When you read the ingredient list below, you will see that I used Garlic Naan Flatbread for this recipe. It is easy to find in most grocery stores near the bakery or bread aisle.
However, on your quest to find the packaged bread, you may also find flatbread labeled as Pita Flatbread. So what is the difference?
Naan bread and pita bread are both known as flatbreads. They each are made with yeast raised dough.
However one difference between the two is that Naan is usually made with yogurt. This gives it a soft pillowy texture when baked in a tandoor (clay oven).
One the contrary, pita flatbread does not contain yogurt and when cooked becomes more crisp than naan flatbread. It is unleavened dough and therefore doesn’t puff up like a traditional pita that is used for filling.
Although you could use either one to make this flatbread recipe, I prefer garlic flavored naan flatbread.
Three Cheese Spinach Pesto Flatbread Recipe
*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.
INGREDIENTS
- 5 oz Fresh Baby Spinach
- 1 TBSP Unsalted Butter
- 1 clove Garlic, minced
- 1/4 cup Heavy Cream or Whole Milk
- 1/4 cup Grated Parmesan Cheese
- Pinch of Salt
- 1 Garlic Naan Flatbread
- 1/4 cup Mozzarella cheese, grated
- 2 tbsp Feta cheese crumbled
- 1-2 tsp Basil Pesto
- 1/8 tsp crushed Red Pepper Flakes
INSTRUCTIONS
Start by preheating the oven to 350°F (177°C). Then place a silicone baking mat on a baking sheet, and set aside.
The silicone baking mat will catch any cheese that may spill off of the spinach pesto flatbread during the baking process. Although you could use parchment paper or foil instead, I prefer the silicone baking mat because it is easy to clean and reusable.
As the oven heats up, roughly chop the baby spinach into smaller pieces. Then heat a large skillet to medium-high and add the unsalted butter.
Make The Spinach Cheese Sauce
Once the butter melts, add the minced garlic and chopped spinach and sauté until the spinach is wilted. This should take approximately 3-4 minutes.
Then add heavy cream, Parmesan cheese, and salt to the skillet. Reduce the heat to a simmer and stir frequently.
Continue to heat until the mixture becomes thickened, approximately 5 minutes. Remove the skillet from the heat and allow the spinach cheese sauce to cool slightly.
Place the garlic naan flatbread on the prepared baking sheet. Then spread the spinach mixture on top of the flatbread.
Top with mozzarella and crumbled feta cheese. Drizzle the pesto on top.
Place the baking sheet in the preheated over for 10-12 minutes, or until the Mozzarella cheese is melted. Then switch the oven to the Broil setting.
Keeping the baking sheet in place, broil for 2-3 minutes until the toppings are bubbling and the flatbread crust starts to turn light golden brown in color.
*Watch carefully as it can become too brown very quickly. Remove the flatbread from the oven and top with red pepper flakes.
Let the 3 Cheese Spinach Pesto Flatbread cool a couple of minutes before slicing and serving.
Frequently Asked Questions
1. Can I add mushrooms to this recipe?
Mushrooms make a great addition to this recipe. Slice or dice the mushrooms and add them to the skillet when you saute the garlic and spinach. Then proceed with the recipe as instructed.
2. What would the cook time be if I used Pita Flatbread?
The cook time will remain the same whether you are using Naan Flatbread or Pita Flatbread.
3. Can I use other types of cheese?
The combination of Parmesan, Mozzarella, and Feta cheese compliment each other perfectly. However, if you prefer, you could substitute other types of good melting cheese as well.
Parmesan Romano, Provolone, Gruyere, Fontina, and Gouda cheese would all be delicious on this flatbread.
4. Can I make this recipe ahead of time?
Although this 3 Cheese Spinach Pesto flatbread recipe would be best when served immediately, you can also eat it as a cold appetizer as well. However, be sure to refrigerate it after it has cooled to room temperature and serve within 8 hours so that the crust doesn’t become soggy.
5. How do I make homemade pesto?
Although there are several ways to make homemade pesto, here is my favorite recipe: Homemade Pesto. Although it isn’t a concern for this flatbread recipe, it also includes a way to make a dairy free pesto.
For other delicious, easy to make recipes, visit the Recipes Index Tab at the top of this article. Here you will find a variety of recipes that will inspire your next meal.
Enjoy! Mary
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Three Cheese Spinach Pesto Flatbread
An easy to make flatbread recipe that has out of this world flavor! Made with 3 different types of cheese, sautéed spinach and topped with pesto. This is one recipe that you will want to make over and over again!
Ingredients
- 5 oz fresh Baby Spinach
- 1 TBSP unsalted Butter
- 1 clove Garlic, minced
- 1/4 cup Heavy Cream or Whole Milk
- 1/4 cup freshly grated Parmesan cheese
- 1/4 tsp Salt
- 1 garlic Naan Flatbread
- 1/4 cup shredded Mozzarella Cheese
- 2 tbsp Feta Cheese, crumbled
- 1-2 tsp Basil Pesto
- 1/8 tsp crushed Red Pepper Flakes
Instructions
- Pre-heat oven to 350°F (177°C). Place foil or a silicone baking mat on a baking sheet, set aside.
- Roughly chop the baby spinach into smaller pieces. Heat a deep skillet to medium-high heat and add the unsalted butter. Once the butter melts add the minced garlic and chopped spinach and sauté until the spinach is wilted
- Add heavy cream, Parmesan cheese, and salt to the skillet. Reduce the heat to a simmer, stirring frequently to thicken, approximately 5 minutes. Remove from the heat and allow to cool slightly.
- Place the flatbread on the prepared baking sheet. Then spread the spinach mixture onto your flatbread. Top with mozzarella and feta cheese. Drizzle pesto on top and place in the preheated over for 10-12 minutes. or until the cheese is melted.
- Switch the oven to the Broil setting. Keeping the baking sheet in place, broil for 2-3 minutes until the toppings are bubbling and starting to turn light golden brown in color. *Watch carefully as it can become too brown very quickly.
- Remove the flatbread from the oven and top with red pepper flakes. Let it cool a couple of minutes before slicing and serving.