Spinach and Artichoke Flatbread

Spinach and Artichoke Flatbread

  • 8 oz. spinach (fresh or frozen)

  • 2 Tbs olive oil

  • 1 onion, thinly sliced

  • 2 Tbs. garlic, minced

  • 3 Tbs. butter

  • 3 Tbs flour

  • 1 cup milk

  • Zest of 1 lemon

  • 1 can artichoke hearts

  • 1 lb store bought pizza dough

  • 1 cup fresh mozzarella

  • 1 cup shredded cheddar cheese

  • 1/2 cup grated Parmesan cheese

  • Garnish with more lemon zest and chopped parsley

Preheat oven to 425F°

In a medium sized saute pan add the spinach and couple tablespoons of water, cover and steam for about 2 to 3 minutes. Remove spinach and squeeze out any liquid (careful it will be hot, or you can wait until it cools slightly).

In the same pan warm the olive oil over medium heat. Add the onion and saute for about 4-6 minutes or until translucent. Add the garlic and cook for another 30 seconds. Remove from the pan and set aside.

To the same pan, add the butter and when it is melted, add flour, nutmeg, and lemon zest and whisk well until it forms a paste. Add the milk and whisk well over medium heat until the mixture is thick and coats the back of a spoon.

Assemble the flatbread by pressing or rolling the flatbread out on a piece of parchment paper into about 12” diameter. Spread the white sauce over the pizza dough. Top with onion mixture, followed by spinach, and then artichoke hearts Top with mozzarella, cheddar, and Parmesan cheese. Brush the edge of the dough with olive oil and then bake for 20 - 22 minutes or until the dough is baked and the edges are golden brown.

Remove, let cool slightly, then serve warm topped with some more lemon zest and chopped parsley.

Serves about 4 to 6 people



Fridge ForagingAmanda Frederickson1 Comment