This spinach pesto flatbread is quick and easy to make, healthy, and tasty! The pesto is creamy and perfectly seasoned, slathered on warm flatbread, and topped with crisp mixed greens, juicy tomatoes, and stretchy, melted mozzarella. It's the perfect combo!
Combine everything for the pesto into a food processor, except for the basil leaves and olive oil. Give the food processor a couple of pulse then slowly stream in the olive oil while blending on low speed. Scrape down the sides of the food processor as needed.*If needed, add half of the olive oil to the spinach mixture before blending to give the food processor some fluidity.*
Once all the olive oil has been incorporated, add the basil leaves and blend on low to medium speed just until the pesto looks creamy. DO NOT blend on high speed or for too long. Over-blending the pesto will brown the mixture.
For the flatbread:
Preheat oven to 450°F.
Divide the pesto amongst the six flatbread and evenly spread the pesto on each flatbread, leaving about ¼ inch space from the edge.
Scatter the cherry tomatoes and mozzarella balls on each flatbread and bake them for 5-7 minutes or until the cheese is melted and the flatbread is kind of crispy. Remove from the oven and let the flatbreads cool for just a couple moments.*It is totally optional to bake the flatbread. The main purpose of baking is to melt the mozzarella and to crispen up the flatbread. If you prefer a fresher pesto and don't mind the flatbread not being super crispy, feel free to skip the baking.*
Sprinkle a generous bunch of mixed greens onto each flatbread and drizzle with some balsamic glaze. Cut the flatbreads into smaller pieces with a knife or pizza cutter.Enjoy!