Garlic Roasted Tomato and Spinach Flatbread
A savory flatbread topped with roasted cherry tomatoes, sautéed spinach, and a blend of mozzarella and parmesan cheese, offering a perfect balance of flavors and textures.
Ingredients
- 1 flatbread store-bought or homemade
- 1 cup cherry tomatoes halved
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes optional
- 2 cups fresh spinach
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss the halved cherry tomatoes with olive oil, minced garlic, oregano, red pepper flakes (if using), salt, and pepper.
- Roast the tomatoes in the oven for 15-20 minutes, or until they are soft and slightly caramelized.
- While the tomatoes are roasting, heat a skillet over medium heat and lightly sauté the spinach until wilted, about 2-3 minutes. Remove from heat and set aside.
- Once the tomatoes are done, remove them from the oven and set aside.
- Place the flatbread on a baking sheet and sprinkle with mozzarella and parmesan cheese.
- Distribute the roasted tomatoes and wilted spinach evenly over the cheese on the flatbread.
- Return the flatbread to the oven and bake for another 5-7 minutes, or until the cheese is fully melted and the edges of the flatbread are crispy.
- Remove from the oven, slice, and serve hot.
Notes
- If you have leftovers, store the flatbread in an airtight container in the refrigerator for up to 2 days. To reheat, place the flatbread back in the oven at 350°F (175°C) for about 5-7 minutes, or until the cheese is melted again and the flatbread is crispy.
- You can substitute pita bread or naan for the flatbread if desired, adjusting the cooking time as needed.
- Feel free to add other vegetables such as bell peppers, zucchini, or mushrooms to enhance the flavor and texture of your flatbread.
- The recipe is vegetarian, making it a great meatless meal option.
- Roast the tomatoes and sauté the spinach ahead of time for quick assembly and baking later.