Spinach and Artichoke Flatbread Pizza

• 1 pre-made flatbread crust
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup marinated artichoke hearts, chopped
• 1 cup fresh spinach, chopped
• 1/4 cup sour cream
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• Salt to taste
• Cracked black pepper to taste
• Olive oil for drizzling

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a bowl, mix ricotta, 1/4 cup mozzarella, Parmesan, artichokes, spinach, sour cream, garlic, oregano, salt, and pepper.
3. 3 Spread the mixture evenly over the flatbread crust.
4. 4 Top with remaining mozzarella.
5. 5 Bake for 12-15 minutes until crust is golden and cheese is bubbly.
6. 6 Drizzle with olive oil before serving.

Equipment

• Baking sheet
• Oven

Variations

• Add grilled chicken for a protein boost.
• Substitute goat cheese for ricotta for a tangy twist.

Substitutions

• Use fresh mozzarella instead of shredded for a richer flavor.
• If you're out of sour cream, Greek yogurt works well too.

Pairings

• A crisp white wine or sparkling water with lemon.
• A side Caesar salad.

Nutrition

Tips

• Use fresh spinach for the best flavor and texture.
• Feel free to add a sprinkle of red pepper flakes for a bit of heat.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a preheated oven for best results.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a preheated oven until warmed through.

Serving Suggestions

• Pair with a fresh arugula salad.
• Serve with a side of warm, crusty bread.

FAQ