Pesto and Roasted Red Pepper Flatbreads
Crispy baked lavash flatbreads topped with basil pesto, tender baby spinach, sweet roasted red peppers, and bubbly mozzarella.
- Prep: 10 min
- Cook: 12 min
- Total: 22 min
- Servings: 7
- Cuisine: Italian
- Difficulty: Easy
Dietary
- Vegetarian
- Pescatarian
- Egg-Free
- Low-Sugar
- Low-Cholesterol
- Low-Calorie
Tags
- bake
- fresh
- rich
- crowd-pleaser
- kid-friendly
- quick
- savory
Ingredients
- 4 lavash flatbreads (large rectangular)
- 0.75 cup basil pesto
- 1 jar roasted red peppers (drained, sliced)
- 2 cup baby spinach
- 3 cup mozzarella cheese (shredded)
- 0.5 cup Parmesan cheese (grated)
Instructions
- Preheat oven to 400°F and arrange lavash flatbreads across two large rimmed baking sheets.
- Spread basil pesto evenly over the surface of each flatbread.
- Layer fresh baby spinach and sliced roasted red peppers over the pesto base.
- Sprinkle shredded mozzarella cheese and grated Parmesan cheese over the toppings.
- Bake for 10 to 12 minutes until the flatbread edges are crisp and browned and the cheese is melted and bubbling. Slice into squares and serve warm or at room temperature.
Notes
Bakes crisp and holds its texture remarkably well when packed room temperature or chilled for school and office lunches.
Nutrition (per serving)
- Calories: 380
- Protein: 18 g
- Carbohydrates: 31 g
- Fat: 20 g
- Fiber: 2.5 g
- Sodium: 720 mg
- Saturated Fat: 7.5 g
- Sugar: 2.8 g
- Cholesterol: 38 mg