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Easy Homemade Spinach And Artichoke Flatbread Recipe

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This Spinach And Artichoke Flatbread transforms a beloved dip into a delicious, satisfying dish served on a crispy base. Perfect for any occasion, it’s simple to make yet packed with flavor!

Ingredients

  • Pre-made Flatbread or Naan
  • Pita Bread (optional substitution)
  • Pre-made Pizza Crust (thin) (optional substitution)
  • Homemade Flatbread (optional substitution)
  • Fresh Spinach
  • Frozen Chopped Spinach (optional substitution)
  • Kale (optional substitution)
  • Canned or Jarred Artichoke Hearts
  • Marinated Artichoke Hearts (optional substitution)
  • Hearts of Palm (optional substitution)
  • Low-Moisture Part-Skim Mozzarella
  • Freshly Grated Parmesan Cheese
  • Cream Cheese
  • Provolone or Monterey Jack (optional substitution)
  • Ricotta Cheese (optional substitution)
  • Goat Cheese (optional substitution)
  • Vegan Cream Cheese/Shredded Vegan Mozzarella (optional substitution)
  • Garlic
  • Olive Oil
  • Red Pepper Flakes
  • Salt
  • Black Pepper

Instructions

  1. Preheat your oven to 400°F (200°C). If using a baking stone or heavy baking sheet, place it in the oven while it preheats.
  2. Lightly brush both sides of your flatbreads or naan with olive oil.
  3. If using fresh spinach, heat a large skillet over medium heat with a drizzle of olive oil. Add the spinach and cook until just wilted, about 2-3 minutes. Transfer the wilted spinach to a colander and squeeze out as much liquid as possible. Coarsely chop the squeezed spinach. If using canned or jarred artichoke hearts, drain them thoroughly and give them a rough chop.
  4. In the same skillet, add another drizzle of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Reduce the heat to low, then add the softened cream cheese. Stir constantly until the cream cheese is melted and smooth. Remove from heat.
  5. To the cream cheese mixture, add the chopped spinach, chopped artichoke hearts, half of the shredded mozzarella, half of the grated Parmesan, red pepper flakes (if using), salt, and black pepper. Stir everything together until well combined.
  6. Carefully remove the hot baking sheet or stone from the oven. Place the olive-oiled flatbreads onto the hot surface. Spread an even layer of the creamy spinach and artichoke mixture over each flatbread, leaving a small border for the crust. Sprinkle the remaining shredded mozzarella and Parmesan cheese evenly over the top of the filling.
  7. Return the flatbreads to the oven. Bake for 8-12 minutes, or until the cheese is melted and bubbly, and the crust is golden brown and slightly crispy.
  8. Once baked, carefully remove the flatbreads from the oven. Let them cool for a minute or two before slicing into wedges. Garnish with fresh parsley or a pinch of red pepper flakes if desired. Serve warm and enjoy!

Nutrition

Keywords: To achieve a crispier crust, preheat your baking sheet or pizza stone. Ensure to squeeze out excess moisture from the spinach to prevent sogginess. For added flavor, consider mixing in lemon zest, nutmeg, or sun-dried tomatoes.

Find it online: https://crumella.com/easy-homemade-spinach-and-artichoke-flatbread-recipe/