Consisting of a flavorful mix of cheddar cheeses, juicy garlic roasted tomatoes, and perfectly cooked spinach, this garlic roasted tomato and spinach flatbread pizza is irresistibly delicious!
This post is sponsored in partnership with Cabot Creamery Co-operative. However, all expressed thoughts and opinions are my own. Thanks for supporting the brands that help make Nourished Endeavors possible.
I have always been a huge fan of making pizzas at home mainly because I can tailor it to my liking. The possibilities are truly endless with the options you can go with from veggies and meats to different selections of cheeses. For this garlic roasted tomato and spinach flatbread pizza, I am working with Cabot Creamery Co-operative to highlight a selection of their amazing cheddar cheeses. Specifically, I used the Seriously Sharp and Alpine cheddar cheeses. I have eaten different varieties of cheddar cheese before but have had nothing that compares to that of Alpine cheddar cheese. The flavor is very similar to parmesan cheese which worked perfectly with seriously sharp cheddar cheese lending a rich, nutty savoriness to the garlic roasted tomato and spinach flatbread pizza. The juicy garlic roasted tomatoes and freshly wilted spinach adds a nice balance to the richness of the cheeses making for an awesomely delicious flatbread pizza!
(NOTE: The full recipe with exact measurements is down at the bottom of this post in the recipe card!)
How to Make Garlic Roasted Tomato and Spinach Flatbread Pizza
Key Ingredients
- Homemade/Store-Bought Pizza Dough
- Grated Cheddar Cheeses – I used a mix of Cabot Creamery Co-operative’s Seriously Sharp Cheddar Cheese and Alpine Cheddar Cheese which has a rich nutty flavor similar to that of parmesan cheese.
- Cherry Tomatoes – I halved the smaller cherry tomatoes and quartered the larger ones.
- Fresh Baby Spinach
- Fresh Garlic Cloves
- Olive Oil
- Salt
- Black Pepper
To Make Garlic Roasted Tomato and Spinach Flatbread Pizza
- Preheat – oven to 450F. Line a medium baking sheet with parchment paper.
- Add – grated cheddar cheeses into a medium mixing bowl. Mix to combine and place in the refrigerator until ready to use.
- Mix – in a medium mixing bowl, add the halved/quartered cherry tomatoes, garlic, olive oil and salt and black pepper to taste.
- Roast – spread tomato mixture out on prepared baking sheet and roast for 14-16 minutes. Garlic roasted tomatoes are ready when they appear blistered and slightly charred. It will look reduced in size from the loss of excess moisture but should still be juicy! Allow garlic roasted tomatoes to cool on baking sheet.
- Wilt – in a medium frying pan under medium-low heat, drizzle some olive oil and add in the spinach. Stirring intermittently, cook the spinach until it takes on a wilted appearance. Remove heat and transfer to a small mixing bowl/dish.
- Line – (2) large baking sheets with parchment paper. Alternatively, flatbread pizzas maybe baked in batches with (1) large baking sheet or on a pizza stone.
- Divide – pizza dough in half and spread out either by hand (my preferred method) or with a rolling pin.
- Drizzle – drizzle some olive oil over the top of flatbread pizza doughs and use a pastry brush to evenly spread oil over the entire surface of doughs.
- Layer – toppings on flatbread pizza doughs starting with 2/3 of the cheese mixture (about 3 Tablespoons per dough) followed by the garlic roasted tomatoes and wilted spinach. Sprinkle the remaining 1/3 of the cheese mixture (about 1 Tablespoon per dough) on top of flatbread pizza and finish with black pepper to taste.
- Bake – garlic roasted tomato and spinach flatbread pizzas for 12-14 minutes. Flatbread pizzas are ready when the edges have puffed up and the cheese is fully melted with a nice golden-brown finish.
- Cool – garlic roasted tomato and spinach flatbread pizzas on baking sheet (s) for 5-6 minutes before cutting into slices. Serve flatbread pizza warm or at room temperature.
How to Store Garlic Roasted Tomato and Spinach Flatbread Pizza
- Garlic roasted tomato and spinach flatbread pizza is best eaten the day it is prepared.
- Sliced flatbread pizza stored in an airtight container will last up 1-2 days in the refrigerator.
- Sliced flatbread pizza individually wrapped in plastic wrap and stored in a freezer safe container will last up 4 weeks in the freezer.
- Unbaked flatbread pizza may be frozen until completely solid. Thoroughly wrap frozen flatbread pizza, transfer to a large freezer safe container i.e. large Ziplock bag and store in the freezer for up 1-3 months.
If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintGarlic Roasted Tomato and Spinach Flatbread Pizza
Consisting of a flavorful mix of cheddar cheeses, juicy garlic roasted tomatoes, and perfectly cooked spinach, this garlic roasted tomato and spinach flatbread pizza is irresistibly delicious!
- Prep Time: 30 Minutes
- Cook Time: 14 Minutes
- Total Time: 44 minutes
- Yield: 2 Flatbread Pizzas 1x
Ingredients
- 1 Standard Homemade/Store-Bought Pizza Dough
- 1 Cup (228 g) Cherry Tomatoes, Halved (Small)/Quartered (Large)
- 1 ½ Cups (45 g) Fresh Baby Spinach, Stems Removed
- ¼ Cup (2 oz) Seriously Sharp Cheddar Cheese, Grated
- ¼ Cup (2 oz) Alpine Cheddar Cheese, Grated
- 1 Large Garlic Clove, Finely Chopped
- Olive Oil
- Salt and Pepper, to Taste
Instructions
- Preheat oven to 450F. Line a medium baking sheet with parchment paper.
- In a medium mixing bowl, add the grated cheddar cheeses. Mix to combine and place in the refrigerator until ready to use.
- In a separate medium mixing bowl, add the halved/quartered cherry tomatoes, finely chopped garlic, 1 Teaspoon olive oil and salt and pepper to taste.
- Spread tomato mixture out on prepared baking sheet and roast for 14-16 minutes. Garlic roasted tomatoes are ready when they appear blistered and slightly charred. It will look reduced in size from the loss of excess moisture but should still be juicy! Allow garlic roasted tomatoes to cool on baking sheet.
- In a medium frying pan under medium-low heat, drizzle some olive oil (about ½ Teaspoon) and add in the spinach. Stirring intermittently, cook the spinach until it takes on a wilted appearance. Remove heat and transfer to a small mixing bowl/dish.
- Line (2) large baking sheets with parchment paper. Alternatively, flatbread pizzas maybe baked in batches with (1) large baking sheet or on a pizza stone.
- Divide pizza dough in half and spread out either by hand (my preferred method) or with a rolling pin.
- Drizzle some olive oil over the top of flatbread pizza doughs and use a pastry brush to evenly spread oil over the entire surface of doughs.
- Layer toppings on flatbread pizza doughs starting with 2/3 of the cheese mixture (about 3 Tablespoons per dough) followed by the garlic roasted tomatoes and wilted spinach.
- Sprinkle the remaining 1/3 of the cheese mixture (about 1 Tablespoon per dough) on top of flatbread pizza and finish with a generous sprinkling of black pepper to taste.
- Bake garlic roasted tomato and spinach flatbread pizzas for 12-14 minutes. Flatbread pizzas are ready when the edges have puffed up and the cheese is fully melted with a nice golden-brown finish.
- Cool garlic roasted tomato and spinach flatbread pizzas on baking sheets for 5-6 minutes before cutting into slices. Serve flatbread pizzas warm or at room temperature.
Notes
- Garlic roasted tomato and spinach flatbread pizza is best eaten the day it is prepared.
- If in a pinch, may use store-bought pre-baked flatbreads like naan in place of making flatbread from the dough stage.
- Garlic roasted tomato and spinach flatbread pizza is completely adaptable. You can change up the toppings to your liking. Caramelized onions and/or mushrooms would pair wonderfully with the rich, nuttiness of the Alpine cheddar cheese.
- Sliced garlic roasted tomato and spinach flatbread pizza stored in an airtight container will last up 1-2 days in the refrigerator.
- Sliced garlic roasted tomato and spinach flatbread pizza individually wrapped in plastic wrap and stored in a freezer safe container will last up 4 weeks in the freezer.
- Unbaked garlic roasted tomato and spinach flatbread pizza may be frozen until completely solid. Thoroughly wrap frozen flatbread pizza, transfer to a large freezer safe container i.e. large Ziplock bag and store in the freezer for up 1-3 months.
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YtheWait
This pizza is so delicious. I love everything about it……….
nourished endeavors
Thanks so much! It sure was delicious and so easy to make!