Spinach Pesto & Sun-Dried Tomato Flatbread Pizza (Budget-Friendly!)

Recently, I have been making pesto. It started with me trying to make good use of "on its last leg spinach." Instead of basil, I used spinach in the pesto. I didn't have pine nuts, so I used cashews. Basically, I used what I had in my kitchen— and it WORKED!

You don't have to make your own pesto for this recipe. You can purchase pesto at your favorite grocery store. But if you do, try using spinach. This recipe is not only delicious but also a great way to sneak in some extra greens.

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Spinach Pesto & Sun-Dried Tomato Flatbread Pizza

Spinach Pesto Ingredients

• 2 cups fresh spinach leaves, packed
  1/2 cup grated Parmesan cheese
  1/2 cup pine nuts or cashews
  3 garlic cloves, minced
  1/2 cup extra-virgin olive oil
  Salt and pepper to taste

• Pesto and Sun-Dried Tomato Flatbread Pizza Ingredients
  ‌
  1 pre-made flatbread or pizza crust
  1/4 cup basil or spinach pesto
  1/2 cup shredded mozzarella cheese
  1/4 cup chopped sun-dried tomatoes
  2 tablespoons pine nuts
  Fresh basil leaves for garnish (optional)

Pesto Steps:

1. In a food processor, combine spinach, Parmesan cheese, pine nuts (or cashews), and garlic.

2. Pulse until the ingredients are finely chopped.

3. While the food processor is running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency.

4. Season with salt and pepper to taste, and pulse to combine. Taste and adjust seasoning if needed.

5. Transfer the pesto to a jar or airtight container and store it in the refrigerator.

Pizza Steps

1. Preheat your oven to 400°F (200°C).

2. Place the flatbread on a baking sheet lined with parchment paper.

3. Spread the pesto evenly over the flatbread.

4. Sprinkle the shredded mozzarella cheese over the pesto.

5. Scatter the chopped sun-dried tomatoes and pine nuts over the cheese.

6. Bake the flatbread pizza in the preheated oven for about 10-12 minutes, or until the cheese is melted and bubbly.

7. Remove the pizza from the oven and let it cool slightly.

8. Garnish with fresh basil leaves, if desired, before slicing and serving.

Wine Pairings for an Extra Touch:

For an extra special touch, consider pairing your Pesto and Sun-Dried Tomato Flatbread Pizza with one of the following recommended wines.

• NV Rosemont Virginia Red, Southern Appalachia, Virginia 
• 2018 Sussurri Chianti Riserva D.O.C.G, Italy 
• 2021 Bindi, IL Colli Achille, IGT Toscana Rosso, Italy 
• 2018 LEGIT Tolaini Toscana IGT Cabernet Sauvignon 
• NV Poggio Prosecco Brut DOC, Veneto, Italy 
• 2021 Sussurri Pinot Grigio D.O.C.,Toscano, Italy 

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