![\"\"](\"https:\/\/elisalou.com\/blog\/wp-content\/uploads\/2019\/07\/easy-cheesy-pesto-spinach-flatbread-pizza-recipe-peasandcrayons-0569-e1562791136440-1024x696.jpg\")
<\/p>\nI found some yummy looking flatbread at Trader Joes today and decided to make a few different flatbbread pizzas for dinner. Including this one as I already had all the ingredients on hand. Win win for a mid-week mid-move-in dinner. \ud83d\ude42<\/p>\n
<\/p>\n
Ingredients<\/p>\n
5 oz fresh spinach
\n1 TBSP butter
\n1 clove garlic smashed and minced
\n1\/4 cup heavy cream (room temperature)
\n1\/4 cup freshly grated parmesan cheese
\n1\/8-1\/4 tsp salt or to taste
\n1 garlic naan flatbread
\n2 oz mozzarella cheese grated
\n2 tbsp feta cheese crumbled
\n1-2 tsp pesto
\n1\/8 tsp crushed red pepper flakes for topping
\nInstructions
\nPre-heat oven to 350 degrees F.
\nChop spinach and mince garlic.
\nHeat a deep pan to medium-high heat with 1 TBSP butter.
\nAdd garlic and spinach and saut\u00e9 until wilted.
\nAdd heavy cream, parmesan, and salt and reduce heat to simmer, stirring frequently to thicken for about 5 minutes. Remove from heat and allow to cool slightly.
\nSpread spinach mixture onto your flatbread and top with mozzarella and feta cheese.
\nDrizzle with pesto and bake on a foil lined baking sheet at 350 for 12 min.
\nChange oven setting to broil for an additional minute or two, until golden and bubbly.<\/p>\n
Top with red pepper flakes and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
I found some yummy looking flatbread at Trader Joes today and decided to make a few different flatbbread pizzas for dinner. Including this one as I already had all the ingredients on hand. Win win for a mid-week mid-move-in dinner. \ud83d\ude42 Ingredients 5 oz fresh spinach 1 TBSP butter 1 clove garlic smashed and minced 1\/4 cup heavy cream (room temperature) 1\/4 cup freshly grated parmesan cheese 1\/8-1\/4 tsp salt or to taste 1 garlic naan flatbread 2 oz mozzarella cheese grated 2 tbsp feta cheese crumbled 1-2 tsp pesto 1\/8 tsp crushed red pepper flakes for topping Instructions Pre-heat oven to 350 degrees F. Chop spinach and mince garlic. Heat a deep pan to medium-high heat with 1 TBSP butter. Add garlic and spinach and saut\u00e9 until wilted. Add heavy cream, parmesan, and salt and reduce heat to simmer, stirring frequently to thicken for about 5 minutes. Remove from heat and allow to cool slightly. Spread spinach mixture onto your flatbread and top with mozzarella and feta cheese. Drizzle with pesto and bake on a foil lined baking sheet at 350 for 12 min. Change oven setting to broil for an additional minute or two, until golden and bubbly. Top with red pepper flakes and enjoy!<\/p>\n","protected":false},"author":4,"featured_media":16307,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[],"class_list":["post-16306","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"jetpack_featured_media_url":"https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2019\/07\/easy-cheesy-pesto-spinach-flatbread-pizza-recipe-peasandcrayons-0569-e1562791136440.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts\/16306","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/comments?post=16306"}],"version-history":[{"count":1,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts\/16306\/revisions"}],"predecessor-version":[{"id":16308,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts\/16306\/revisions\/16308"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/media\/16307"}],"wp:attachment":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/media?parent=16306"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/categories?post=16306"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/tags?post=16306"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}