Garlic Roasted Tomato and Spinach Flatbread

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Garlic Roasted Tomato and Spinach Flatbread

Crispy, cheesy, and bursting with roasted garlic and tomato flavor — this flatbread is the ultimate light meal or shareable appetizer. Ready in just over an hour, this dish is perfect when you want something that feels gourmet without much effort.

Why You’ll Love This Recipe

This flatbread is a beautiful balance of texture and flavor. Sweet and juicy roasted cherry tomatoes, sautéed spinach, and gooey mozzarella all come together on a crisp naan crust. It’s an easy way to elevate weeknight dinner or impress guests with a vibrant vegetarian option.

Pair it with a crisp side salad or a warm bowl of soup for a well-rounded meal.

 Ingredients

For the Garlic Roasted Tomatoes:

  • 2 pints cherry tomatoes, halved
  • 5 garlic cloves, minced
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil

For the Flatbread:

  • 2 tablespoons olive oil (for sautéing spinach)
  • 2 cups fresh spinach
  • 3–4 cups shredded mozzarella cheese (depending on how cheesy you like it)
  • 4 pieces naan flatbread (or your preferred flatbread)
  • Fresh basil leaves, chopped (for garnish)

 Instructions

1. Roast the Tomatoes

  • Preheat the oven to 300°F (150°C).
  • In a large bowl, gently toss the cherry tomatoes with minced garlic, Italian seasoning, olive oil, salt, and pepper.
  • Spread the tomatoes out in a single layer on a baking sheet.
  • Roast for 1 hour, or until soft, wrinkled, and fragrant.

Tip: These roasted tomatoes can be made ahead and stored in the fridge or freezer (details below).

2. Prepare the Spinach

  • While the tomatoes are roasting, heat 2 tablespoons of olive oil in a skillet over medium heat.
  • Add spinach and sauté for 1–2 minutes, just until wilted. Set aside.

3. Assemble the Flatbread

  • Preheat your oven (or grill) to 425°F (220°C).
  • Lightly grease a baking sheet with non-stick spray.
  • Lay out the naan flatbreads and evenly spread mozzarella cheese across each one.
  • Top with roasted tomatoes and sautéed spinach.

4. Bake

  • Bake the flatbreads for 9–10 minutes, or until the cheese is melted and bubbly, and the edges are golden and crisp.

5. Garnish and Serve

  • Remove from the oven and sprinkle with freshly chopped basil.
  • Slice and enjoy warm!

Make-Ahead & Storage Tips

  • Make Ahead: You can roast the tomatoes and sauté the spinach in advance. Store the assembled flatbreads (unbaked) wrapped in foil in the refrigerator for up to 1 day.
  • Leftovers: Store leftover roasted tomatoes in a sealed container with a bit of olive oil in the fridge for up to 1 week, or freeze them in small portions for up to 6 months.
  • Reheat Flatbread: Warm in a 350°F oven for 5–7 minutes or until heated through and crisp again.

Variations

  • Add sliced olives, marinated artichokes, or red onion for Mediterranean flair.
  • Swap mozzarella with goat cheese or feta for a tangy twist.
  • Add red pepper flakes if you like a bit of heat.

 Perfect For

  • Quick weeknight dinners
  • Meatless Mondays
  • Party appetizers
  • Light summer meals

 

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