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We're LOVING this Garlic Roasted Tomato Flatbread Pizza! These flavorful flatbreads combine garlicky roasted cherry tomatoes with fresh spinach and melty mozzarella for a personal pizza that's finger licking good!
Prep Time : 20 mins
Cook Time : 30 mins
Total Time : 50 mins
Servings : 4
INGREDIENTS
1 cup cherry tomatoes
1 clove garlic (minced)
1/2 TBSP extra virgin olive oil
1-2 tsp fresh chopped parsley
1/4 tsp Italian Seasoning Blend (I use salt-free Mrs. Dash)
1/8 tsp salt
1-2 tsp oil or butter
2 cups fresh spinach (chopped if desired)
2 garlic naan flatbreads
3-4 TBSP pesto
1 cup grated mozzarella (extra if desired) salt and pepper, to taste
INSTRUCTIONS
First, let's roast those tomatoes! Pre-heat oven to 450 degrees F.
Slice cherry tomatoes in half and toss with fresh minced garlic, olive oil, Italian seasoning blend, parsley, and salt.
Spread onto a sheet pan lined with parchment paper or rubbed with oil (to avoid sticking) in one single layer. Set timer for 15 min and roast for 15-20 minutes total.
While your tomatoes roast, prep the remaining ingredients.
Heat a small pan to medium heat and wilt spinach for a minute or so in oil or butter until bright green and soft. Set aside.
Spread naan flatbread with pesto and top with grated mozzarella.
Top with wilted spinach and roasted tomatoes and bake for 10-12 minutes or until your naan is crispy and your cheese is oh-so-melty. Dive in while it's hot!
Recipe from peasandcrayons. com
Prep Time : 20 mins
Cook Time : 30 mins
Total Time : 50 mins
Servings : 4
INGREDIENTS
1 cup cherry tomatoes
1 clove garlic (minced)
1/2 TBSP extra virgin olive oil
1-2 tsp fresh chopped parsley
1/4 tsp Italian Seasoning Blend (I use salt-free Mrs. Dash)
1/8 tsp salt
1-2 tsp oil or butter
2 cups fresh spinach (chopped if desired)
2 garlic naan flatbreads
3-4 TBSP pesto
1 cup grated mozzarella (extra if desired) salt and pepper, to taste
INSTRUCTIONS
First, let's roast those tomatoes! Pre-heat oven to 450 degrees F.
Slice cherry tomatoes in half and toss with fresh minced garlic, olive oil, Italian seasoning blend, parsley, and salt.
Spread onto a sheet pan lined with parchment paper or rubbed with oil (to avoid sticking) in one single layer. Set timer for 15 min and roast for 15-20 minutes total.
While your tomatoes roast, prep the remaining ingredients.
Heat a small pan to medium heat and wilt spinach for a minute or so in oil or butter until bright green and soft. Set aside.
Spread naan flatbread with pesto and top with grated mozzarella.
Top with wilted spinach and roasted tomatoes and bake for 10-12 minutes or until your naan is crispy and your cheese is oh-so-melty. Dive in while it's hot!
Recipe from peasandcrayons. com
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