Description
This Spinach Artichoke Flatbread Pizza is a delicious and easy dinner option featuring a crisp flatbread crust layered with a creamy artichoke spread, fresh spinach, melted white cheddar cheese, and vibrant spinach pesto. Topped with fresh herbs and microgreens, it offers a perfect balance of creamy, savory, and fresh flavors in every bite.
Ingredients
Creamy Artichoke Spread
- 1 cup cooked white beans, drained and rinsed
- 3 canned artichokes, halved
- 1 tablespoon lemon juice
- ¼ teaspoon sea salt
- ½ garlic clove
- 3 tablespoons extra-virgin olive oil
Spinach Pesto
- ½ cup pepitas
- ½ garlic clove
- ¼ teaspoon sea salt
- 2 tablespoons lemon juice
- 2 cups loose-packed spinach
- ¼ cup extra-virgin olive oil
For the Pizza
- 1 Angelic Bakehouse Flatzza™ Crust
- Several handfuls of fresh spinach
- 1 cup white cheddar cheese (divided as ¾ cup and ¼ cup)
- 4 canned artichokes, quartered
- ½ cup finely chopped parsley
- Handful of mint leaves
- Handful of microgreens
- Red pepper flakes, optional
Instructions
- Make the Creamy Artichoke Spread: In a food processor, combine the cooked white beans, halved canned artichokes, lemon juice, sea salt, garlic, and extra-virgin olive oil. Puree the mixture until it is smooth and creamy. Scoop the spread out and set it aside for assembling the pizza.
- Make the Spinach Pesto: In the same food processor, add the pepitas, garlic, sea salt, lemon juice, and loose-packed spinach. Pulse the ingredients until the pepitas are finely chopped. While pulsing, slowly drizzle in the extra-virgin olive oil until the pesto is well combined and has a slightly coarse but spreadable texture.
- Preheat the Oven: Set your oven to 400°F (204°C) to prepare for baking the flatbread pizza.
- Assemble the Pizza: Place the Angelic Bakehouse Flatzza™ crust on a baking sheet. Spread a generous layer of the creamy artichoke spread over the crust, leaving some leftover for other uses, if desired. Layer several handfuls of fresh spinach evenly on top of the spread. Sprinkle ¾ cup of white cheddar cheese over the spinach, then evenly distribute the quartered artichokes. Top the pizza with the remaining ¼ cup of white cheddar cheese.
- Bake the Pizza: Place the assembled crust in the preheated oven and bake for 10 to 14 minutes, or until the cheese is melted, bubbly, and golden on the edges, and the crust is crisp.
- Add the Finishing Touches: Remove the pizza from the oven. Dollop the fresh spinach pesto over the top in small spoonfuls. Sprinkle the finely chopped parsley, fresh mint leaves, and microgreens evenly over the pizza. Add red pepper flakes if you like a bit of heat. Slice and serve immediately.
Notes
- You can use any flatbread crust if Angelic Bakehouse Flatzza™ is unavailable.
- The creamy artichoke spread can be made ahead and stored in the refrigerator for up to 3 days.
- Adjust the amount of garlic and lemon juice in the pesto and spread to suit your taste preferences.
- For a vegan version, substitute the white cheddar cheese with a plant-based cheese alternative.
- Adding microgreens and fresh herbs at the end adds freshness and enhances the flavor profile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch/Dinner
- Method: Baking
- Cuisine: American
