Three Cheese Spinach Arugula Pesto Flatbread Pizza

Cheesy Spinach Arugula Pesto Pizza sliced on parchment paper on a baking sheet with basil leaves sprinkled on the tray.

Three Cheese Spinach Arugula Pesto Flatbread Pizza

A delicious and easy flatbread pizza with an amazing spinach-arugula pesto topped with chicken sausage! A family favorite and so easy to assemble and bakes in minutes.

Course Appetizer, lunch, Snack

Cuisine American

Keyword easy lunch or dinner

Prep Time 10

Total Time 10

Servings servings

Calories 506kcal

Author Eileen xo

Ingredients

Spinach-Arugula Pesto

2 cups fresh spinach packed tightly Note 1
1 cup fresh arugula
2 Tablespoons extra-virgin olive oil
3 Tablespoons grated Parmesan Reggiano Cheese
1 Tablespoons fresh lemon juice
1 cloves minced garlic
½ teaspoon black pepper
Kosher salt, to taste

Chicken Sausage

1 pound chicken sausage, removed from casing
1 small shallot, peeled and chopped
2 teaspoons sun-dried tomatoes, diced
non-stick cooking spray

Cheesy Flatbread Pizza

4 pieces Flatbreads Note 2
1 teaspoon olive oil
8 ounces New York State Cheddar Cheese, shredded
4 ounces Smoked Gouda, shredded
4 ounces Colby-Jack Cheese, shredded
1 teaspoon Italian seasoning

US Customary - Metric

Instructions

Spinach-Arugula Pesto

In a food processor, combine spinach, arugula, olive oil, Parmesan Reggiano cheese, lemon juice, garlic, black pepper, and salt. Pulse to combine all ingredients. Check the seasoning. Reseason if needed. Set aside.

Chicken Sausage

Preheat oven to 425 degrees for the flatbread pizzas.
In a medium skillet, over medium heat, spray non-stick cooking spray. Add the chicken sausage and chopped shallots. Saute for about 5 minutes and add in sun-dried tomatoes. Continue sauteeing until chicken sausage is golden brown, about 10 minutes. Set aside.

Assemble and Bake the Cheesy Spinach-Arugula Pesto

Brush Flatbreads with olive oil. Place on the oven rack to get crisp for about 5 minutes. (Note 4)
Place the flatbreads on a baking tray. Spread Spinach-Arugula Pesto on the flatbreads. Sprinkle the crumbled chicken sausage over the pesto. Top with the three different types of cheese. Then sprinkle the Italian Seasoning.
Put the Flatbread Pizzas in the oven on the center rack. Bake for about 10-15 minutes, until cheese is melted. Serve and enjoy.

Notes

Note 1: Tightly pack the measuring cup with the spinach and to measure out two cups. Also, wash and dry spinach and arugula.

Note 2: I use wholegrain flatbreads. For my girls, I use gluten-free flatbread.

Note 3: This makes more than enough Spinach-Arugula Pesto for the pizza. I freeze the excess pesto in ice cube trays and use in pasta, zoodles, and soups.

Note 4: I like my Flatbread crispy so I prefer to heat them in the oven for a few minutes. This is optional.

Note 5: This is an approximation. The Spinach-Arugula Pesto is more than you need for the flatbreads.

any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes. For this recipe, it was quite difficult to calculate the estimated nutritional values because there should be left over pesto. I always make extra pesto to freeze and use later.

Nutrition