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How to Make Crispy Spinach and Artichoke Flatbread

Elevate your dinner or appetizer game with this Crispy Spinach and Artichoke Flatbread. It combines the beloved flavors of spinach artichoke dip with a perfectly crispy crust, creating a satisfying meal that's both comforting and elegant. Easy to make and sure to impress, this flatbread is perfect for casual dinners or entertaining guests.

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Recipe Details

Prep Time

15 minutes

Cook Time

15 minutes

Servings

4

Difficulty

Beginner

Simple Summary

This flavorful Spinach and Artichoke Flatbread combines the classic dip flavors with a crispy crust for a delicious and easy meal or appetizer.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Servings: 4
  • Difficulty: Beginner

Ingredients

  • 1 pre-made flatbread or pizza crust (about 12 inches)
  • 2 cups fresh spinach, roughly chopped
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 4 oz cream cheese, softened
  • 2 cloves garlic, minced
  • 1/4 cup sour cream
  • 1/4 tsp red pepper flakes
  • Salt and black pepper to taste
  • 1 tbsp olive oil
  • Optional: 1/4 cup chopped fresh basil for garnish

Instructions

  1. Preheat your oven to 425°F (220°C).

  2. In a medium bowl, mix together the softened cream cheese, sour cream, minced garlic, red pepper flakes, salt, and black pepper until smooth.

  3. Fold in the chopped spinach and artichoke hearts into the cream cheese mixture.

  4. Place the flatbread or pizza crust on a baking sheet and brush it lightly with olive oil.

  5. Spread the spinach and artichoke mixture evenly over the flatbread, leaving a small border around the edges.

  6. Sprinkle the shredded mozzarella and grated Parmesan cheese over the top.

  7. Bake in the preheated oven for 12-15 minutes, or until the crust is crispy and the cheese is melted and bubbly.

  8. Remove from the oven and let it cool for 2-3 minutes.

  9. Optional: Garnish with fresh chopped basil.

  10. Slice and serve warm.

Chef's Notes

  • For a crispier crust, pre-bake the flatbread for 5 minutes before adding toppings.
  • You can use frozen spinach instead of fresh; just make sure to thaw and squeeze out excess water.
  • Experiment with different cheeses like fontina or goat cheese for variety.
  • Leftover flatbread can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore crispiness.
  • For a gluten-free option, use a cauliflower crust or gluten-free flatbread.

Nutritional Info

Per serving (1/4 of flatbread): Approximately 380 calories, 22g protein, 30g carbohydrates, 22g fat. This dish is a good source of calcium from the cheeses, and vitamins A and C from the spinach. The artichokes provide fiber and antioxidants.

Serving Suggestions

Serve this Spinach and Artichoke Flatbread as a main course with a side salad for a light dinner. For appetizers, cut into smaller pieces and serve on a platter. It pairs well with a crisp white wine like Sauvignon Blanc or a light beer. For a complete meal, consider serving with a tomato soup or a side of roasted vegetables. This flatbread is perfect for casual gatherings, game nights, or as a fun Friday night dinner option.