Indulge in the delectable fusion of flavors with our Spinach-Artichoke Flatbread. This recipe combines the freshness of spinach, the richness of artichokes, and the savory goodness of garlic-infused olive oil, all atop a crispy pizza crust. Perfect for a cozy night in or as a crowd-pleasing appetizer at your next gathering, this flatbread promises to elevate your culinary experience to new heights.
In our household, the Spinach-Artichoke Flatbread has become a cherished tradition, especially on lazy Sundays or when we have guests over. It all started when my husband, a self-proclaimed pizza aficionado, decided to experiment with our usual pizza night routine. After a few tweaks and additions, he presented us with this mouthwatering creation, and it was love at first bite! Since then, it has become our go-to recipe for impromptu gatherings and family dinners. The aroma of garlic sizzling in olive oil fills the kitchen, signaling the start of a culinary adventure that never fails to bring smiles to our faces and compliments from our guests.
Why This Spinach-Artichoke Flatbread:
- Elevate your pizza night with a gourmet twist featuring spinach, artichokes, and a flavorful garlic-infused olive oil.
- Perfect for both cozy nights in and entertaining guests, this flatbread is versatile and always a crowd-pleaser.
- Experience a harmonious blend of textures and flavors, from the crispy crust to the creamy ricotta and tangy Parmesan.
- Impress your loved ones with a homemade flatbread that rivals the offerings of your favorite pizzeria.
Ingredients:
- 3 tbsp. plus 1/2 tsp. extra-virgin olive oil (about 45g plus 2.5g), divided, plus more for pan
- 6 cloves garlic, finely chopped
- 1 (2-oz.) can oil-packed anchovy fillets, oil reserved
- 1 tbsp. dried oregano
- 1/2 tsp. crushed red pepper flakes
- 6 oz. baby spinach (about 170g)
- All-purpose flour, for surface
- 16 oz. store-bought pizza dough (about 450g), room temperature
- 1 c. marinated artichoke hearts (about 225g)
- 1 c. ricotta (about 8 oz. or 225g)
- 1/2 c. finely grated Parmesan (about 50g)
- Fresh basil leaves, for serving
Directions:
Step 1: Preheat oven to 500°F (260°C). In a medium skillet over medium-low heat, heat 3 tablespoons olive oil. Add garlic, 3 anchovies, and anchovy oil, and cook, stirring occasionally, until garlic is caramelized, 5 to 6 minutes. Stir in oregano and red pepper, then transfer to a small bowl.
Step 2: In the same skillet over medium heat, heat the remaining 1/2 teaspoon olive oil. Cook spinach, stirring occasionally, until just wilted, 2 to 3 minutes. Transfer to a medium bowl.
Step 3: On a lightly floured surface, gently stretch dough with your fingertips. Lightly grease a baking sheet with oil, then place dough on sheet. Stretch dough to cover the entire sheet. If dough doesn’t stretch completely, let rest for 15 minutes and stretch again.
Step 4: Spread the top of the dough with garlic oil. Top with spinach, artichokes, ricotta, and Parmesan.
Step 5: Bake flatbread, rotating pan halfway through, until crust is golden brown and crispy, 15 to 17 minutes. Step 6: Let cool slightly. Finely chop more anchovies and sprinkle over flatbread. Top with basil.
Notes:
- For a vegetarian option, omit the anchovies or replace them with capers for a salty kick.
- Experiment with different cheeses such as mozzarella or fontina for a variation in flavor.
- Serve with a side of marinara sauce or balsamic glaze for dipping.
