This Garlic Roasted Tomato Flatbread is a delicious blend of juicy, roasted tomatoes, wilted spinach, and melted mozzarella cheese on top of a crispy flatbread base. It’s an easy, gourmet-style meal you can whip up for lunch, dinner, or even as a party appetizer. With bold garlic and Italian seasoning enhancing every bite, this flatbread is the perfect balance of fresh, savory flavors.
In our house, flatbreads like this have become the go-to when we’re craving something tasty but don’t have much time. My husband is a huge fan of the roasted tomatoes—he says it makes the whole dish taste like we’ve been cooking all day! Whenever I make this, it feels like a mini pizza party at home. Even our little ones love it because the melted cheese and warm, crispy edges make every bite so satisfying. We’ve made it for family gatherings, and now it’s requested at every get-together!
Why This Garlic Roasted Tomato Flatbread is a Must-Try
- Bursting with Flavor: The slow-roasted garlic and cherry tomatoes bring a depth of flavor that makes this flatbread irresistible.
- Quick and Easy: Ready in under 30 minutes, this recipe is perfect for busy weeknights or a quick weekend lunch.
- Customizable: Feel free to add more toppings like olives, mushrooms, or even some sautéed chicken for extra protein.
- Light and Satisfying: The combination of fresh spinach and basil keeps this dish light, while the mozzarella gives you that gooey, cheesy satisfaction.
- Perfect for Sharing: Serve it up as a casual family dinner or slice it up into smaller pieces for a party-friendly appetizer.
Ingredients
- 2 pints (approx. 680g) cherry tomatoes, halved
- 5 garlic cloves, minced
- 2 teaspoons (4g) dried Italian seasoning
- 1 teaspoon (6g) kosher salt
- ½ teaspoon (2g) black pepper
- 2 tablespoons (30ml) olive oil, plus more for storage
- 2 cups (60g) fresh spinach
- 3-4 cups (340-450g) mozzarella cheese, shredded
- 4 flatbreads (about 10-inch each), such as packaged naan
- Fresh basil for garnish
Directions
- Roast the Garlic Tomatoes:
Preheat your oven to 300°F (150°C). In a large mixing bowl, combine the halved cherry tomatoes, minced garlic, Italian seasoning, olive oil, salt, and pepper. Gently toss to coat. Spread the mixture evenly on a baking sheet and roast for 1 hour, or until the tomatoes are soft and aromatic. - Prepare Spinach:
Heat a skillet over medium heat and add 1 tablespoon (15ml) of olive oil. Sauté the spinach for 1-2 minutes until wilted. Set aside. - Assemble the Flatbreads:
Preheat your oven (or grill) to 425°F (220°C). Lightly spray a baking sheet with non-stick spray. Lay the flatbreads on the prepared baking sheet. Sprinkle a generous amount of shredded mozzarella cheese on each flatbread, followed by the roasted garlic tomatoes and wilted spinach. - Bake:
Bake for 9-10 minutes or until the cheese is fully melted and the edges of the flatbread are golden brown and crispy. - Garnish & Serve:
Remove from the oven and garnish with fresh basil leaves. Slice and serve immediately. Enjoy!
Notes:
- Substitutions: Feel free to substitute the spinach with arugula or kale for a different green.
- Make It Heartier: Add sautéed mushrooms, grilled chicken, or even a fried egg on top for a more filling meal.
- Storage Tip: You can store leftover roasted tomatoes in olive oil in the fridge for up to a week.
- Flatbread Options: If you can’t find naan, you can use pita bread or even tortillas for a thinner, crispier base.
