Best Tomato Mozzarella Garlic Spinach Flat Bread Recipes

GARLIC ROASTED TOMATO AND SPINACH FLATBREAD RECIPE

GARLIC ROASTED TOMATO AND SPINACH FLATBREAD Recipe image

Provided by charlotteh371

Number Of Ingredients 7

Ingredients

2 Flatbreads (I use packaged Naan)
2 cups mozzarella cheese shredded
3/4 cup roasted cherry tomatoes
1 cup spinach
1 tablespoon olive oil
2 cloves garlic minced
fresh basil for garnish

Steps:

Preheat oven to 425 degrees Spray a baking sheet with non cooking spray In a skillet on medium heat add olive oil, garlic and spinach, saute for 1-2 minutes or until wilted. Turn heat off and set aside. Spread cheese out on flatbreads, add the tomatoes and wilted spinach Bake for 9-10 minutes or until cheese is melted and edges are browned and slightly crisp. Add basil to garnish

FRESH TOMATO FLATBREAD

Fresh Tomato Flatbread image

Looking for an easy appetizer or side? All you need are a can of refrigerated crescent rolls, fresh tomatoes, a sprinkle of cheese, olive oil and savory seasonings.

Provided by Taste of Home

Time 25m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

2 plum tomatoes
1 tube (8 ounces) refrigerated crescent rolls
1 small onion, thinly sliced
2 tablespoons olive oil
1 teaspoon Italian seasoning
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon grated Parmesan cheese

Steps:

Thinly slice the tomatoes; place on paper towels to drain. Unroll crescent dough; place on an ungreased baking sheet. Roll into a 14x10-in. rectangle; seal seams and perforations., Arrange tomatoes and onion over crust. In a small bowl, combine the oil, Italian seasoning, garlic, salt and pepper; brush over top. Sprinkle with cheese., Bake at 375° for 10-14 minutes or until lightly browned. Cut into squares.

Nutrition Facts : Calories 101 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 205mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.

SPINACH FLATBREADS

Spinach Flatbreads image

Instead of the same old side of garlic bread, serve up wedges of toasty, mouthwatering Spinach Flatbreads from Kristen Westbrook in Pittsburgh, Pennsylvania. "I always seemed to have spinach that would spoil before I could use it all," she explains. "So I started making these delicious and quick flatbreads. They're low-fat, work well with almost any vegetable I have on hand and can double as a light lunch."-Kristen Westbrook, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

2/3 cup sliced onion
4 teaspoons olive oil, divided
4 whole pita breads
2 cups fresh baby spinach
1-1/2 cups shredded part-skim mozzarella cheese
1/4 teaspoon pepper

Steps:

In a small skillet, saute onion in 2 teaspoons oil until tender; set aside., Place pitas on an ungreased baking sheet; brush with remaining oil. Layer with spinach, onion and cheese. Sprinkle with pepper. Bake at 425° for 6-8 minutes or until cheese is melted.

Nutrition Facts : Calories 322 calories, Fat 12g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 528mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

TOMATO MOZZARELLA GARLIC SPINACH FLAT BREAD

Tomato Mozzarella Garlic Spinach Flat Bread image

I Originally set out to make a pizza with a piece of Puff Pastry I decided Not to use it because of the buttery flavor. I bought some refrigerated dough. I came up with this flavorful combo for a Pizza flat bread. It would be awesome sliced and served as an appetizer. It would also be great if you made two and serve it as a main course. . It is full of garlic, roasted tomatoes, roasted Bell Pepper, lots of cheese, and extra virgin olive oil. You May also top it off with some pine nuts for a little crunch. I love this type of dish and I hope you do too.

Provided by Nor Mac @Adashofloverecipepage

Categories Cheese Appetizers

Number Of Ingredients 10

Ingredients

1 - canned refrigerated pizza crust like pillsbury
1 - piece chopped roasted red bell pepper sliced and chopped.
3 cup(s) fresh spinach measured
2 cup(s) mozzarella cheese any style
2 pinch(es) dried basil
1/2 teaspoon(s) salt
2 clove(s) garlic divided
3 tablespoon(s) extra virgin olive oil divided
1 dash(es) black pepper
2 teaspoon(s) pine nuts

Steps:

Place tomatoes chopped in half on sheet pan. Toss in a tablespoon of olive oil. salt and pepper tomatoes. roast in 400° oven until wilted.
While tomatoes are roasting. Place a tablespoon of oil in fry pan. Sauté spinach. Sauté until it begins to wilt. Add in a crushed clove of garlic. Sauté until garlic turns lightly brown. About 1 minute. Remove spinach to dish.
In a small bowl press garlic and add 2 tablespoons of olive oil. Add a pinch of salt. Blend well together and set aside. Heat oven to 425 degree's.
grease 10x15 sheet pan lightly with some olive oil. Note: before using spinach and peppers. Make sure not to use excess liquid from them.
Place dough on sheet pan. make a 10 x12 rectangle on pan. Spread garlic olive oil mixture over crust Sprinkle mozzarella cheese mixed with parmesan over crust.
Sprinkle roasted tomatoes with salt and pepper. Top cheese with spinach , tomatoes , bell pepper and pine nuts. Sprinkle with some basil and a little salt-and-pepper. Bake for approximately 20 minutes or until cheese is melted and crust is browned. Cut and serve.