Easy Spinach Pesto Flatbread With Toppings
This Easy Basil Pesto Flatbread is very easy to make and has all the best ingredients - cherry tomatoes, onion, corn, olives, garlic oil, spinach leaves, mozzarella. This flavorful flatbread with roasted tomatoes will be the highlight of your dinner and will be gone from the table in seconds!
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INGREDIENTS
- 2 tablespoon basil pesto
- 6 cherry tomatoes, cut in half
- 6-8 black or green olives, cut into circles
- ¼ cup corn, fresh or canned
- ½ onion, sliced into thin circles
- ⅔ cup semi-hard cheese, shredded
- 4 ½ ounces fresh mozzarella, cut into thin slices
- 1 tablespoon olive oil, for brushing
- fresh spinach leaves for garnish
- fresh greens for garnish
Garlic Oil
- 3 garlic cloves, minced
- 2 tablespoon olive oil
INSTRUCTIONS
- Start by roasting the tomatoes. Pre-heat oven to 450 F.
- Slice cherry tomatoes in half and toss with olive oil, Italian seasoning blend, salt and pepper.
- Transfer to a baking sheet lined with parchment paper and bake for 15-20 minutes.
- While your tomatoes roast, prep the remaining ingredients and the garlic oil. To make garlic oil add 2 tablespoon of olive oil to a small bowl or dish, top with 3 minced garlic cloves, and set aside.
- Spread the flatbread with pesto and top with mozzarella first, then add the grated cheese. Leave a bit aside to sprinkle later on top of the ingredients. Next, add the remaining ingredients.
- Top with garlic oil over your flatbread ingredients and transfer back to the oven for 10-12 minutes or until cheese is melted and edges golden brown.
- Garnish with fresh spinach or basil leaves, parsley, or any greens of your choice.
- Serve while it's hot!
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 214kcal
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