Garlic Roasted Tomato and Spinach Flatbread

This Garlic Roasted Tomato and Spinach Flatbread is crispy, smothered in cheese with sweet garlic roasted cherry tomatoes and spinach.

Can I just say this garlic roasted tomato spinach flatbread is my current favorite thing to eat, I could eat it every day! It's so quick and easy to throw together, great for an appetizer or a light meal paired with a crisp salad. If you've never made a flatbread pizza before you are going to be amazed at how delicious it is. Or try my Stuffed Pizza Sticks  for a super cheesy dinner.

Roasted tomatoes are just packed with flavor, and they can be frozen and used in many other recipes.

I just love quick and easy dinner or appetizer ideas, this tomato spinach flatbread is just that. I used the Stonefire Garlic Naan Flatbread but any brand will do just fine.

Can this tomato spinach flatbread be made ahead of time?

Yes, you can prep and assemble this ahead of time. Then just wrap the flatbread in foil and store it in the refrigerator until ready to bake.

Check out these quick and easy pizza recipes

• Cast Iron Skillet Pizza
• Chicken Club Flatbread with Chipotle Sauce
• Hawaiian BBQ Chicken Flatbread

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Garlic Roasted Tomato Flatbread

Wendie

Garlic Roasted Tomato and Spinach Flatbread is crispy, smothered in cheese with sweet roasted cherry tomatoes and spinach.

4.30 from 230 votes

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Prep Time 10 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Appetizer

Cuisine Italian

Servings 6

Calories 540 kcal

Ingredients

  

1x2x3x

• 2 pints cherry tomatoes halved
• 5 garlic cloves minced
• 2 teaspoons dried Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil plus more for storage
• 2 cups spinach
• 2 tablespoon olive oil
• 3-4 cups mozzarella cheese shredded
• 4 Flatbreads I use packaged Naan
• fresh basil for garnish

Instructions

 

• Garlic roasted tomatoes
• Preheat oven to 300 degrees
• In a large mixing bowl add the cherry tomatoes, garlic, Italian seasoning, olive oil, salt and pepper. Mix gently
• Transfer to a baking sheet and spread into an even layer.
• Bake for 1 hour or until tomatoes are soft and smell delicious
• Preheat oven or grill to 425 degrees
• Spray a baking sheet with non-stick cooking spray
• In a skillet on medium heat add olive oil, and spinach, saute for 1-2 minutes or until wilted. Turn heat off and set aside.
• Spread cheese out on flatbreads, add the tomatoes and wilted spinach
• Bake for 9-10 minutes or until cheese is melted and edges are browned and slightly crisp.
• Add basil to garnish...Enjoy!

Video

Notes

Store leftover roasted tomatoes in a sealed container with a little extra olive oil in
refrigerator for a week, or freeze in small freezer bags for up to six
months.

You can use Sundried tomatoes in place of the roasted tomatoes if you prefer.

Nutrition

Serving: 6ServingsCalories: 540kcalCarbohydrates: 48gProtein: 26gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 25gCholesterol: 59mgSodium: 2532mgFiber: 5gSugar: 7g

Keyword Flatbread, roasted tomatoes

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