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Crispy spinach pesto pizza topped with melted mozzarella, pine nuts, and a hint of nutmeg and lemon zest.

Spinach Pesto Pizza

Linda Ekin
A bright, bistro-style pizza featuring a zesty spinach and walnut pesto on a cracker-crisp lavash crust. This light yet satisfying meal comes together in under 30 minutes.
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Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 385 kcal

Equipment

  • Food Processor
  • Baking sheet
  • Parchment paper
  • Pizza Stone (optional)

Ingredients
  

For the Pesto

  • 3 cups loosely packed spinach
  • 1 clove garlic
  • ½ cup walnuts or pine nuts
  • 1/3 cup freshly grated Parmesan cheese
  • ¼ teaspoon Kosher salt
  • ⅛ teaspoon black pepper
  • ¼ cup extra virgin olive oil

For the Pizzas

  • 4 whole grain lavash or other flatbread I used two 8x10-inch rectangular lavash*
  • 1 cup fresh baby spinach coarsely chopped
  • 1 1/2 cups grated mozzarella cheese
  • 8 ounces cherry tomatoes halved
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons pine nuts

Instructions
 

Heat the oven and set yourself up

  • Preheat your oven to 425 degrees F. If you have a pizza stone, place it in the oven now so it can reach the full temperature for a crispier bottom crust.

Blend a bright spinach pesto

  • Place the spinach, garlic, nuts, Parmesan, salt, and pepper into a food processor. Pulse the mixture until it is finely minced and fluffy.
  • While the food processor is running, slowly stream in the extra virgin olive oil. Continue blending until you have a thick, glossy green sauce, scraping down the sides as needed.

Assemble and bake until bubbly and golden

  • Arrange the lavash on a baking sheet lined with parchment paper. Spread the spinach pesto evenly across the entire surface of the bread.
  • Layer on the chopped baby spinach and mozzarella cheese. Top with the halved cherry tomatoes, extra Parmesan, and pine nuts, keeping the toppings light to ensure a crisp crust.
  • Bake for 8 to 9 minutes until the cheese is bubbling and the edges are golden brown. Rotate the pans halfway through the baking time for even results.

Notes

Pro Tip for Crispness: For an ultra-crisp base, pre-bake the bare lavash bread for 3 minutes before adding the pesto and toppings.
Kitchen Note on Moisture: To prevent a soggy crust, ensure your cherry tomatoes are well-drained after cutting and avoid overloading the pizza with fresh spinach, which releases water as it wilts.
Storage and Reheating: Store leftovers in the fridge for up to 3 days. Reheat in a 350°F oven or a dry skillet over medium heat to restore the crunch; avoid the microwave as it will make the lavash rubbery.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 385kcalCarbohydrates: 29gProtein: 18gFat: 24gSaturated Fat: 8gCholesterol: 35mgSodium: 640mgPotassium: 315mgFiber: 5gSugar: 3gVitamin A: 85IUVitamin C: 18mgCalcium: 410mgIron: 4mg
Keyword spinach pesto pizza
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