Garlic Roasted Tomato and Spinach Flatbread
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This Garlic Roasted Tomato Spinach Flatbread is loaded with juicy roasted tomatoes, fresh spinach, plenty of garlic, and melty cheese on a crispy flatbread crust. It’s an easy recipe that comes together quickly and makes a delicious lunch, light dinner, or appetizer. If you love easy, flavor-packed meals like this, my Ciabatta Chicken Sandwich is another simple recipe worth trying.
Can I just say this Garlic Roasted Tomato Spinach Flatbread is my current favorite thing to eat—I could seriously eat it every day! Juicy roasted tomatoes, fresh spinach, garlic, and melty cheese come together on a crispy flatbread for a quick and easy appetizer or light meal. Pair it with a crisp salad for an easy dinner, or try my Stuffed Pizza Sticks Recipe or Cheesy Beef Pockets when you’re craving something extra cheesy.
Quick Look: Cowboy Baked Beans Recipe
- ⏱️ Prep Time: 10 minutes
- 🕒 Total Time: 1 hour 12 minutes
- 👨👩👧👦 Servings: 6
- 📊 Calories: ~361 kcal per serving
- 🥣 Ingredients: cherry tomatoes, garlic, olive oil, spinach, Naan bread, mozarella cheese.
- ⭐ Difficulty: Easy, great for quick weeknight dinners!
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Why this Recipe Works
Quick and easy – Comes together fast with simple ingredients.
Loaded with flavor – Garlicky roasted tomatoes, spinach, and melty cheese in every bite.
Perfect anytime – Great for an appetizer, lunch, or light dinner.
For even more flatbread recipes try my Chicken Club Flatbread Recipe or my Hawaiian BBQ Chicken Flatbread!
Ingredients Needed
- Flatbread: I like to use the Stonefire brand.
- Tomatoes: Cherry tomatoes, grap or even regular tomatoes cut into bite sized pieces works fine.
- Spinach: You can use frozen spinach just make sure its thawed and squeeze any extra water out.
How To Make Garlic Roasted Tomato Spinach Flatbread
- Step 1: Cut your cherry tomatoes in half and place them in a bowl.
- Step 2: Add olive oil, Italian seasoning and salt and pepper and to
- Step 3: Add the spinach to a hot skillet and cook just until wilted.
- Step 4: Place the flatbread onto a prepared baking sheet.
- Step 5: Add the shredded cheese along with the roasted tomatoes.
- Step 6: Add the spinach on top and bake until golden brown.
Recipe Tips
- You can use store bought sun dried tomatoes in a pinch.
- Sauté the spinach first. This removes excess moisture and gives the spinach a softer texture. Be sure to squeeze out any extra liquid before adding it to the flatbread.
- Shred your own cheese. Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- Easy to customize – Add your favorite cheese, vegetables, or protein to make it your own.
Garlic Roasted Tomato Spinach Flatbread FAQ's
A store-bought naan or pre-baked flatbread works best for this recipe. It gives you a sturdy, slightly crispy crust that holds up well to the juicy roasted tomatoes, spinach, and cheese without getting soggy.
Yes, you can prep this spinach flatbread ahead of time. Roast the tomatoes and prepare the other toppings in advance, then store them separately in the refrigerator. When you’re ready to eat, assemble the flatbread and bake it fresh for the best crispy crust.
In the microwave or ou can also use an air fryer at 350°F for 2-3 minutes.
No, you don’t need to cook the spinach first. But cooking it ahead of time removes any extra mopisture.
More Roasted Tomato Recipes
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Garlic Roasted Tomato Flatbread
Ingredients
For The Tomatoes
- 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
For the Spinach
- 2 cups spinach
- 2 tablespoon olive oil
- 3-4 cups mozzarella cheese shredded
- 4 Flatbreads I use packaged Naan
- 1/2 teaspoon red pepper flakes
- fresh basil for garnish
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Instructions
For The Tomatoes
- Preheat oven to 300 degrees, line a baking sheet with parchment paper.
- 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
For The Spinach
- 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, wilted spinach, and red pepper flakes.
- 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.
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!!!!
Yay Renee! I'm so glad you loved it, its a fav in our house too 🙂
Very good we really enjoyed your recipe!
Oh Fantastic Linda...So glad you loved it. Thank you for the great rating and coming back here to let me know 🙂
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!
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 🙂
How many slices is a serving? Also what is the calorie per serving? Thanks in advance.
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 🙂
Delicious and beautiful to look at. Wondering if these can be frozen before baking.
Yay Jan! So glad you loved it. 🙂