Best 2 Spinach Artichoke Flatbread Pizzas Recipes

Indulge in the delectable Spinach Artichoke Flatbread Pizzas, a symphony of flavors that will tantalize your taste buds. These individual flatbreads are topped with a creamy spinach and artichoke dip, a blend of mozzarella and Parmesan cheeses, and juicy cherry tomatoes. With three variations to choose from, there's a perfect pizza for every palate: the classic, the sun-dried tomato pesto, and the bacon ranch. Each recipe features step-by-step instructions, detailed ingredient lists, and captivating images that will guide you through the culinary journey. Whether you're a seasoned pizzaiolo or a home cook seeking a gourmet treat, these flatbread pizzas are sure to become a favorite. So, gather your ingredients, preheat your oven, and let's embark on a delectable adventure.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH AND ARTICHOKE PIZZA

Spinach and Artichoke Pizza image

My from-scratch pizza has a whole wheat crust flavored with beer. Top it with spinach, artichoke hearts and tomatoes, then add chicken or ham and fresh basil if you want to include meat. -Raymonde Bourgeois, Swastika, Ontario

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 slices.

Number Of Ingredients 13

Ingredients

1-1/2 to 1-3/4 cups white whole wheat flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon each dried basil, oregano and parsley flakes
3/4 cup beer or nonalcoholic beer
TOPPINGS:
1-1/2 teaspoons olive oil
1 garlic clove, minced
2 cups shredded Italian cheese blend
2 cups fresh baby spinach
1 can (14 ounces) water-packed quartered artichoke hearts, drained and coarsely chopped
2 medium tomatoes, seeded and coarsely chopped
2 tablespoons thinly sliced fresh basil

Steps:

Preheat oven to 425°. In a large bowl, whisk 1-1/2 cups flour, baking powder, salt and dried herbs until blended. Add beer, stirring just until moistened., Turn dough onto a well-floured surface; knead gently 6-8 times, adding more flour if needed. Press dough to fit a greased 12-in. pizza pan. Pinch edge to form a rim. Bake until edge is lightly browned, about 8 minutes., Mix oil and garlic; spread over crust. Sprinkle with 1/2 cup cheese; layer with spinach, artichoke hearts and tomatoes. Sprinkle with remaining cheese. Bake until crust is golden and cheese is melted, 8-10 minutes. Sprinkle with fresh basil.

Nutrition Facts : Calories 290 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 654mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

SPINACH-ARTICHOKE FLATBREAD PIZZAS

Spinach-Artichoke Flatbread Pizzas image

Using flatbread as the foundation for these pizzas ensures a crispy crust that you can feel good about devouring. In this recipe, I finish the pizzas with a balsamic reduction: Balsamic vinegar cooked down to a sweet, gooey glaze to drizzle over your flatbread toppings. It's like the "icing on the pizza"!

Provided by Brooke Griffin

Categories HarperCollins Dinner Pizza Spinach Artichoke Tomato Cheese Quick & Easy Flat Bread Vegetarian

Yield Serves 6

Number Of Ingredients 7

Ingredients

1 cup balsamic vinegar
6 Flatout Light Italian Herb flatbreads
3/4 cup Prego Light Homestyle Alfredo sauce
6 cups baby spinach
3 cups grape tomatoes, halved
1 (15-ounce) can quartered artichoke hearts, drained and chopped
3/4 cup shredded reduced-fat mozzarella cheese (I like Sargento)

Steps:

Preheat the oven to 350˚F. Line 2 baking sheets with foil.
In a small saucepan, bring the balsamic vinegar to a boil over medium heat. Reduce the heat to medium-low and simmer until the balsamic vinegar starts to thicken and has reduced by half, 20 to 25 minutes.
Meanwhile, lay out the flatbreads on the prepared baking sheets and coat with cooking spray. Bake for 5 to 6 minutes. Remove from the oven but leave the oven on.
Spread 2 tablespoons Alfredo sauce evenly onto each flatbread. Top each with 1 cup spinach, 1/2 cup grape tomatoes, 1/4 cup artichokes, and 2 tablespoons mozzarella.
Return to the oven and bake until the cheese is melted, 7 to 9 minutes. Remove from the oven and drizzle the balsamic reduction evenly over each pizza.

Tips:

Use fresh spinach for the best flavor and texture.
If you don't have fresh spinach, you can use frozen spinach that has been thawed and squeezed dry.
Use a good quality artichoke hearts that are not too salty.
If you don't have artichoke hearts, you can use canned artichoke hearts that have been drained and rinsed.
Use a store-bought flatbread or naan bread for a quick and easy meal.
If you want to make your own flatbread, you can follow the recipe in the article.
Be careful not to overcook the flatbread, or it will become dry and crispy.
Serve the flatbread warm with your favorite dipping sauce.

Conclusion:

Spinach artichoke flatbread pizzas are a delicious and easy appetizer or meal that can be enjoyed by people of all ages. They are perfect for parties or potlucks, and they can also be made ahead of time and reheated when you're ready to serve. With a variety of toppings to choose from, there's sure to be a spinach artichoke flatbread pizza that everyone will love.