Name: Spinach u0026 Artichoke Flatbread
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 stonefire artisan flatbread; 8 garlic cloves, minced; ¼ cup olive oil; ¼ cup fresh minced basil, divided; 4 oz. garlic u0026 herb boursin cheese; ½ cup shredded mozzarella cheese; ½ cup fresh ricotta cheese; ½ cup shredded parmesan cheese; ¼ cup tbsp mayo; 1 cup marinated artichokes, drained u0026 quartered; 1.5 cups fresh baby spinach, roughly chopped; 1 tbsp red crushed pepper; 1 tsp garlic powder; ¼ cup calabrese pepper relish; salt and black pepper to taste

Spinach & Artichoke Flatbread

Jump to Recipe Print Recipe

After giving recipes for Mexican, Mediterranean and Indian style flatbread, the only right thing to do is to give you a recipe for Italian style flatbread.

This crispy flatbread is smothered in garlic-herb oil, sprinkle of cheese and topped with spinach & marinated artichoke hearts mixed with ricotta & creamy Boursin cheese. The touch of calabrese pepper relish for an extra kick will seal the deal.

Every last bite of this pizza is delicious and will leave you wanting more. It comes together in about 20 minutes so you can whip up this easy appetizer recipe any time.

Spinach & Artichoke Flatbread

Recipe by Aditi ShahCourse: Appetizers/TapasCuisine: Italian

Servings

servings

Prep time

minutes

Cooking time

minutes

INGREDIENTS

2 stonefire artisan flatbread
8 garlic cloves, minced
¼ cup olive oil
¼ cup fresh minced basil, divided
4 oz. garlic & herb boursin cheese
½ cup shredded mozzarella cheese
½ cup fresh ricotta cheese
½ cup shredded parmesan cheese
¼ cup tbsp mayo
1 cup marinated artichokes, drained & quartered
1.5 cups fresh baby spinach, roughly chopped
1 tbsp red crushed pepper
1 tsp garlic powder
¼ cup calabrese pepper relish
salt and black pepper to taste

INSTRUCTIONS

Preheat the oven to 350 degrees F.
Make Garlic/Herb oil: Combine olive oil, garlic, ½ tablespoon of crushed red pepper flakes in a small saucepan and simmer for 3-4 minutes. Turn-off the stove and once cooled add 2 tbsp basil and keep it aside.
Place flatbreads on a baking sheet and spread prepared garlic-herb oil over each flatbread(front & back). Bake for 5 minutes to lightly crisp.
While your flatbreads crips, prep the spinach artichoke dip.
Add boursin cheese to a medium-sized microwave safe bowl and heat for about 20-30 seconds to soften the cheese. Add mayo, ricotta cheese, mozzarella, chopped spinach, artichokes hearts and garlic powder. Season with salt, pepper, red pepper flakes and remaining fresh basil and mix well.
Spread spinach/cheese mixture on crisped flatbread all over and sprinkle some Parmesan cheese on top. Bake for 8-10 minutes at 350F, or until the bottom and edges are golden crisp. For an extra crisp base you can also brush/spray bottom of the flatbreads with olive oil.
Slice and drizzle them with calabrese pepper and serve warm. Enjoy!!