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Meatless Monday: Spinach pesto flatbread is as easy as it is delicious


Flatbread is one of the easiest dinners known to man. It’s a lot like a pizza, but without the red sauce. In this case it’s spinach pesto, which is a fantastic use for spinach, if you ask me.

If you have never made flatbread before, you’re in for a treat. This version is so easy you’ll be saying, “Ummmm, why haven’t I been making this my whole life?” Plus it’s vegetarian, so you can pile on those veggies.

In this version, I used marinated artichokes, spinach, sun-dried tomatoes, cheese and just a sprinkling of fresh, cut green onions. So simple and so delicious.

spinach and artichoke with sundried tomato flatbread

Spinach pesto and artichoke flatbread recipe

Layer up fresh dough with flavorful spinach pesto, artichoke hearts, sun-dried tomato and stringy cheese.

Yields 2

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes


  • 1 pound fresh pizza dough, divided in half
  • 1/2 cup spinach pesto
  • 1 (7 ounce) jar marinated artichoke hearts, chopped
  • 1/4 cup sliced sun-dried tomatoes
  • 1 cup shredded cheese (cheddar, mozzarella or Italian blend would work great)
  • 4 green onions, green part sliced


  1. Heat the oven to 425 degrees F, and line a baking sheet with parchment paper or a Silpat liner.
  2. Press out both pieces of the dough onto the prepared baking sheet to make 2 small thin-crust flatbreads.
  3. Top each dough crust with spinach pesto, artichoke hearts, sun-dried tomatoes and cheese.
  4. Bake for about 15 to 18 minutes, until the cheese has melted and the dough is browned and cooked through.
  5. Remove from the oven, and sprinkle with fresh green onion.

meatless monday

More flatbread recipes

Hawaiian chicken barbecue flatbread pizza
Sausage flatbread bites
Asparagus and bacon-topped flatbread

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