Irresistibly Creamy Spinach Artichoke Flatbread Recipe
This Spinach Artichoke Flatbread is a creamy and crispy delight, combining rich flavors and vibrant ingredients for a perfect appetizer.
Equipment
- skillet
- Baking sheet
- Oven
Ingredients
For the Flatbread
- 1 package Flatbread Dough Store-bought dough saves time.
For the Toppings
- 2 tablespoons Extra Virgin Olive Oil Opt for high-quality oil.
- 2 cloves Garlic Cloves Fresh garlic is preferred.
- 4 fillets Canned Anchovy Fillets Optional for vegetarian.
- 1 teaspoon Dried Oregano Fresh oregano also works.
- 1 teaspoon Crushed Red Pepper Flakes Adjust to spice preference.
- 3 cups Baby Spinach Kale can be a substitute.
- 1 jar Marinated Artichoke Hearts Fresh artichokes can be used.
- 1 cup Ricotta Cheese Cottage cheese is a lighter substitute.
- 1/2 cup Grated Parmesan Cheese Nutritional yeast suits vegan diets.
Instructions
How to Make Spinach Artichoke Flatbread
- Preheat your oven to 500°F (260°C).
- Sauté olive oil in a medium skillet over medium-low heat. Add minced garlic and anchovies; stir until fragrant, about 2 minutes.
- Stir in dried oregano and crushed red pepper flakes, then remove the skillet from heat and let the mixture cool slightly.
- Wilt the baby spinach in the same skillet for about 1-2 minutes until just softened, then set aside.
- Roll out the flatbread dough on a floured surface until it reaches approximately 12x18 inches.
- Grease a baking sheet with a little olive oil, ensuring your flatbread doesn’t stick. Place the rolled dough on the prepared sheet.
- Spread the cooled garlic mixture evenly over the dough; layer on the wilted spinach and marinated artichokes.
- Dollop ricotta cheese across the top and sprinkle grated Parmesan.
- Bake for about 15 minutes, until the edges turn golden brown.
- Cool the flatbread for 5 minutes before slicing. Garnish with fresh basil if desired.
Notes
Serve with a side of tangy marinara sauce for dipping. Fresh ingredients enhance flavor significantly.