Irresistibly Creamy Spinach Artichoke Flatbread Recipe
A flavorful Spinach Artichoke Flatbread with creamy ricotta, tangy artichokes, and fresh spinach on a crispy crust.
Servings: 4 slices
Calories: 320kcal
Equipment
- Skillet
- baking sheet
Ingredients
For the Flatbread
- Flatbread Dough Pre-made dough or store-bought naan can save time.
For the Topping
- 2 tablespoons Extra Virgin Olive Oil Substitute with avocado oil for a lighter taste.
- 2 cloves Garlic Cloves (Finely Chopped) Fresh is ideal, but garlic powder works in a pinch.
- 2 fillets Anchovy Fillets Omit for a vegetarian dish or try capers instead.
- 1 teaspoon Dried Oregano Italian seasoning can be a good substitute.
- 1/2 teaspoon Crushed Red Pepper Flakes Adjust to taste or skip for a milder dish.
- 4 ounces Baby Spinach (Fresh) Feel free to swap with kale or Swiss chard.
- 14 ounces Marinated Artichoke Hearts Canned artichokes can work if drained well.
- 1 cup Ricotta Cheese You can mix in cream cheese for more richness.
- 1/2 cup Parmesan Cheese (Finely Grated) Pecorino Romano is a lovely alternative.
Instructions
How to Make Spinach-Artichoke Flatbread
- Preheat the oven to 500°F (260°C).
- Sauté garlic and anchovy fillets in a skillet with olive oil for about 5 minutes.
- Mix in dried oregano and crushed red pepper flakes into the skillet, then transfer everything into a bowl.
- Wilt the baby spinach in the same skillet for about 2-3 minutes until tender.
- Stretch the flatbread dough on a floured surface to your preferred size.
- Grease a baking sheet and place the stretched dough on it.
- Layer the baked dough starting with the garlic oil, followed by sautéed spinach, marinated artichokes, dollops of ricotta, and a sprinkle of Parmesan.
- Bake in the preheated oven for about 15 minutes or until the edges are golden brown and crispy.
- Cool slightly after taking it out of the oven, then slice and garnish with fresh basil.
Notes
Store in an airtight container for up to 3 days. You can freeze individual slices for up to 3 months.