Spinach Pesto Pizza
A crispy, bistro-style flatbread topped with a vibrant, emulsified spinach pesto, gooey mozzarella, and roasted cherry tomatoes. Fast enough for a weeknight but sophisticated enough for a dinner party.
Equipment
- Food processor
- Baking Sheet
- Parchment Paper
- Pizza stone
Ingredients
For the Pesto:
- 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
For the Pizzas:
- 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
Instructions
Preheat for real crispness
- Heat the oven to 425 degrees F, allowing several minutes for the temperature to stabilize. To achieve a crispier crust, place your baking sheet or pizza stone inside the oven during the preheating process.
- Line a separate baking sheet with parchment paper to facilitate easy transfer of the thin lavash bread.
Blend the spinach pesto until it emulsifies
- In a food processor, combine the spinach, garlic, walnuts or pine nuts, Parmesan, salt, and pepper. Pulse until the ingredients are finely chopped and show a uniform green color.
- While the food processor is running, pour the extra virgin olive oil in a steady, thin stream. Stop occasionally to scrape the sides of the bowl. Continue until the pesto is thick, glossy, and well-emulsified.
Assemble the pizzas with smart moisture control
- Lay the lavash flat on the parchment-lined baking sheet. Spread a generous layer of the fresh pesto across the bread, reaching nearly to the edges for maximum flavor.
- Scatter the chopped baby spinach over the pesto, then layer the mozzarella cheese on top. Place the cherry tomatoes cut-side up on the cheese and finish with a sprinkle of Parmesan and pine nuts.
Bake, rotate, and finish while it’s sizzling
- Bake for 8 to 9 minutes. If using multiple trays, rotate them halfway through the cooking time to ensure the cheese bubbles and the edges turn a light golden brown.
- Remove the pizza from the oven and, while it is still sizzling hot, top with fresh lemon zest and a light drizzle of garlic-infused hot honey.
Notes
Moisture Control: To maintain a crispy crust, use firm cherry tomatoes and avoid overcrowding with wet toppings. If using frozen spinach for the topping, ensure it is wrung completely dry before use.
Pesto Oxidation: A small squeeze of lemon juice in the pesto can help maintain its vibrant green color and prevent enzymatic browning during the baking process.
Reheating: For the best results, reheat leftover slices in a toaster oven or a dry skillet over medium heat to restore the crunch of the lavash bread.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 415kcalCarbohydrates: 34gProtein: 18gFat: 26gSaturated Fat: 9gCholesterol: 35mgSodium: 740mgPotassium: 380mgFiber: 6gSugar: 4gVitamin A: 2100IUVitamin C: 18mgCalcium: 380mgIron: 4.2mg
Tried this recipe?Let us know how it was!