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!
Author:Winnie Reeves
Prep Time:30 Minutes
Cook Time:14 Minutes
Total Time:44 minutes
Yield:2 Flatbread Pizzas 1x
Ingredients
Scale
1 Standard Homemade/Store-Bought Pizza Dough
1 Cup (228 g) Cherry Tomatoes, Halved (Small)/Quartered (Large)
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.