Best Spinach Artichoke Flatbread Pizzas Recipes

SPINACH-ARTICHOKE GARLIC NAAN PIZZA

Spinach-Artichoke Garlic Naan Pizza image

A quick and easy naan pizza topped with fresh spinach, red onions, and marinated artichokes.

Provided by lutzflcat

Time 25m

Number Of Ingredients 11

Ingredients

1 (9 inch) garlic naan bread
2.5 tablespoons olive oil, divided
0.5 teaspoon minced garlic
2 teaspoons minced fresh parsley
0.5 cup shredded mozzarella cheese
3 tablespoons shredded Parmesan cheese, divided
1 cup baby spinach, roughly chopped
0.75 cup marinated artichoke hearts, drained and chopped
0.5 cup halved and thinly sliced red onions
2 tablespoons chopped sun-dried tomatoes
salt to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Combine 1 1/2 tablespoons olive oil, garlic, and minced parsley in a small bowl; brush onto the naan.
Sprinkle naan with mozzarella cheese, followed by 1 1/2 tablespoons Parmesan cheese.
Toss spinach, artichoke hearts, onion, sun-dried tomatoes, and salt with remaining 1 tablespoon olive oil. Spread evenly over the flatbread. Sprinkle with remaining Parmesan cheese. Transfer naan flatbread to the prepared baking sheet.
Bake in the preheated oven until the bottom and edges start to turn golden brown, 10 to 12 minutes. Slice and serve warm.

Nutrition Facts : Calories 301 kcal, Carbohydrate 23 g, Cholesterol 20 mg, Fiber 5 g, Protein 12 g, SaturatedFat 4 g, Sodium 493 mg, Fat 19 g, UnsaturatedFat 0 g

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.