Kale & Spinach Pesto on Grilled Flatbread Pizza Recipe
A simple, summertime meal! Baby kale & spinach bring extra green goodness to delicious traditional pesto. And grilled flatbread pizza makes for a quick, easy dinner that doesn't require turning on an oven.
How to Make the Best Kale & Spinach Pesto on Grilled Flatbread Pizza
This kale & spinach pesto grilled flatbread pizza is the perfect summer dinner that brings garden-fresh ingredients together in a creative, delicious way. Traditional pesto gets a nutritious boost from tender baby kale and spinach, adding earthy depth without overwhelming the classic basil flavor. Using a grill instead of an oven means you’re not heating up your kitchen on hot summer days—plus, grilling the flatbread base creates those gorgeous charred spots and a slightly crispy texture that’s simply irresistible.
What makes this recipe special is how quick and simple it is to come together. The pesto can be made in just a few minutes, and once your grill is hot, dinner is ready in under 10 minutes. This is the kind of meal that feels fancy enough to serve guests but easy enough for a casual weeknight dinner. The combination of creamy fresh mozzarella, juicy tomato slices, and vibrant green pesto creates layers of flavor that’ll have you coming back for more.
Whether you’re hosting a summer gathering or looking for an innovative weeknight dinner, this grilled flatbread pizza delivers restaurant-quality results with minimal fuss. The beauty is in the simplicity—just quality ingredients on a wood-fired or grilled base, served fresh off the heat while everything is warm and melty. It’s the kind of meal that celebrates seasonal produce and makes the most of outdoor cooking season.
Kale & Spinach Pesto on Grilled Flatbread Pizza
A simple, summertime meal! Baby kale & spinach bring extra green goodness to delicious traditional pesto. And grilled flatbread pizza makes for a quick, easy dinner that doesn't require turning on an oven.
Ingredients
Kale & Spinach Pesto
Grilled Flatbread Pizza
Instructions
Kale & Spinach Pesto
- Toast the pine nuts in a skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant. Transfer to a food processor.
- Add the kale, spinach, basil, and garlic to the food processor. Pulse until coarsely chopped.
- Add the parmesan cheese and pulse again.
- With the food processor running, slowly drizzle in the olive oil until you reach your desired consistency. Season with salt to taste.
Grilled Flatbread Pizza
- Preheat your grill to medium-high heat.
- Divide the pizza dough in half. On a lightly floured surface, stretch each piece into a flatbread shape about ¼ inch thick.
- Lightly oil the grill grates and carefully place the flatbread directly on the grill. Cook for 2-3 minutes until golden and slightly charred.
- Flip the flatbread and spread a generous layer of pesto on the cooked side.
- Top with sliced tomato, fresh mozzarella, and a bit more pesto if desired.
- Close the grill lid and cook for 2-3 minutes until the cheese melts and the bottom is golden.
- Remove from grill and garnish with fresh basil before serving.
Notes
- For a more herbaceous flavor, add extra basil or swap some for fresh parsley.
- If you don't have a grill, you can use a grill pan over high heat or even bake the pizzas in a preheated 475°F oven for 5-7 minutes.
- The pesto can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.