Ingredients: ⁠
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-1 package of frozen puff pastry⁠⠀
– 2 tomatoes thinly sliced⁠⠀
-1 quarter red onion thinly sliced⁠⠀
-Ricotta cheese per tase⁠⠀
– 2 cups fresh spinach⁠⠀
-1/2 cup fresh parsley⁠⠀
-1/4 cup parmesan cheese⁠⠀
-2 garlic cloves⁠⠀
-1/4 tsp salt + 1tsp for roasting tomatoes ⁠⠀
-1/8 tsp pepper +1 tsp for roasting tomatoes ⁠⠀
-2 tbsp extra virgin olive oil⁠⠀
– 2 tbsp water⁠⠀
-1/4 cup walnuts ⁠⠀
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For the spinach pesto:⁠

1. Combine the spinach, parsley, garlic, walnuts, parmesan cheese, 1/4 tsp salt, and 1/8 tsp black pepper into a blender and pulse while streaming in olive oil. ⁠⠀

2. Once fully blended, mix in water to thin the consistency. You want to be able to drizzle it on the pizza. ⁠⠀
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Prepping the pizza:⁠⠀

1. Thaw the flatbread and set your oven 400 degrees.⁠⠀

2. Use a fork and create holes in the dough- every few inches- so that it doesn’t rise in the oven when cooking.
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3. Prepare the tomatoes starting with laying a paper towel down on a baking sheet.
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4. Create a single layer of tomatoes on top.
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5. Combine 1 tsp of salt and pepper each, and use it to coat both sides of the tomatoes.
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6. Cover and let sit for 10 minutes. ⁠⠀
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Assemble: ⁠
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1. Layer the tomatoes and onions onto the puff pastry. Overlap slightly if you needed. ⁠⠀

2. Brush some milk and garlic powder onto the crust. ⁠⠀

3. Bake on a greased sheet pan for 30 minutes or until the puff pastry is golden brown and slightly puffed. ⁠⠀
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Final touches:⁠
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1. Once cooked, drizzle with pesto and dollops of fresh ricotta. ⁠⠀
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Serve warm and enjoy!