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
MAKE SURE TO FOLLOW ME ON FACEBOOK, INSTAGRAM, AND PINTEREST FOR ALL MY LATEST RECIPES.
Â
Garlic Roasted Tomato Flatbread
Ingredients
- 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
refrigerator for a week, or freeze in small freezer bags for up to six
months.
Rita Braddock
We just loved this recipe!!!!! Flavors were terrific!!!
Better than going out to eat. I ended up throwing fresh baby spinach on top and it baked down just fine. I had no mozzarella, so I subbed provolone slices in top. Will be making again for sure!!!! Thank you for this awesome recipe!!!!
Wendie
Yay Renee! I'm so glad you loved it, its a fav in our house too 🙂
Renee
Very good we really enjoyed your recipe!
Wendie
Oh Fantastic Linda...So glad you loved it. Thank you for the great rating and coming back here to let me know 🙂
Linda McM
Made this for our neighbourhood Canada day get-together and i impressed them all with this appi! Truly delicious and followed recipe exactly. Made too much spinach and tomato so we cooked spaghetti for supper the next day and added this to it! Mmmmmmm!
Wendie
This serves 4-6 depending on if its served as an entree or appetizer. The estimated calories per serving is included in the recipe card. Hope this helps Marie 🙂
Marie
How many slices is a serving? Also what is the calorie per serving? Thanks in advance.
Wendie
Oh so glad you like it Belinda. Although I have never done it when they are all put together. I always freeze my roasted tomatoes and my flatbread, so I don't see why not. For baking I would put it in the oven frozen, treat it just like a frozen pizza. Hope this helps 🙂
Belinda
Delicious and beautiful to look at. Wondering if these can be frozen before baking.
Wendie
Yay Jan! So glad you loved it. 🙂