Spinach and Artichoke Flatbread

This Spinach & Artichoke Flatbread made with baby spinach, artichoke hearts and a lemony, cheese sauce is perfect for pizza night or game day snacking.

With the next several weekends being glued to the TV between the Super Bowl and the Winter Olympics, I wanted to create another flatbread recipe since my family really enjoyed the Copycat Olive Garden Caprese Flatbread I made over the summer.

It’s kind of a Winter ritual in our house anyway to make a few appetizers and stay home on a Sunday as a family.

It’s our “family connection day” and we try not to make plans outside of the home. We generally either entertain family or just relax and watch movies while unwinding from the previous week.

I decided to make a new experiment and created this Spinach & Artichoke Flatbread; which has a little lemony twist.

How do I make Spinach and Artichoke Flatbread?

First, drizzle some oil on an 11×17 baking sheet, spread the oil around the pan and flatten the pizza dough, making sure it reaches the edges. I use this roller from Pampered Chef which works great!

Next, drizzle some more oil on top of the dough and brush on top. Bake the dough in a preheated 350 degree F oven for 5-7 minutes; then remove the dough from the oven and allow to cool; then turn the oven up to 425 degrees F.

While the dough is in the oven, melt the butter in a small saucepan over low heat; then whisk in the flour forming a roux. Add the half and half, cheese and lemon zest and stir until the sauce has thickened; approximately 2-3 minutes.

Spread the sauce on top of the cooked dough, then spread your spinach leaves and chopped artichokes on top of the sauce. Top with the mozzarella cheese, place the flatbread back in the oven and bake for an additional 5-7 minutes until golden and bubbly.

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Spinach & Artichoke Flatbread

This Spinach & Artichoke Flatbread made with baby spinach, artichoke hearts and a lemony, cheese sauce is perfect for pizza night or game day snacking.

Course Appetizer, Main Entree

Cuisine Italian

Keyword pizza

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 20

Author Carrie's Experimental Kitchen

Ingredients

• 1- 11(ounce) Container Refrigerated Pizza Crust Dough1- 11(ounce) Container Refrigerated Pizza Crust Dough
• 2 tablespoon Extra Virgin Olive Oil2 tablespoon Extra Virgin Olive Oil
• 1 tablespoon Butter1 tablespoon Butter
• 1 tablespoon All-Purpose Flour1 tablespoon All-Purpose Flour
• 1/3 cup Fat Free Half and Half1/3 cup Fat Free Half and Half
• 2 tablespoon Pecorino Romano Cheese, grated2 tablespoon Pecorino Romano Cheese, grated
• 1 Lemon, zest only1 Lemon, zest only
• 1 1/2 cup Packed Baby Spinach1 1/2 cup Packed Baby Spinach
• 6 ounce Marinated Artichoke Hearts, drained and chopped6 ounce Marinated Artichoke Hearts, drained and chopped
• 2 cup Shredded Part Skim Mozzarella Cheese2 cup Shredded Part Skim Mozzarella Cheese

Instructions

• Preheat oven to 350 degrees F.
• Drizzle 1 tbsp. olive oil on a baking sheet (mine was 11"x17"), spread the oil around the pan and flatten the pizza dough, making sure it reaches the edges.
• Drizzle the remaining 1 tbsp. oil on top of the dough and brush it over the dough,
• Bake for 5-7 minutes. Remove the dough from the oven and allow to cool. Then preheat the oven to 425 degrees F.
• While the dough is in the oven, melt the butter in a small saucepan over low heat; then whisk in the flour forming a roux.
• Whisk in the half and half, cheese and lemon zest and stir until the sauce has thickened; approximately 2-3 minutes.
• Spread the sauce on top of the cooked dough, then spread your spinach leaves and chopped artichokes on top of the sauce.
• Top with the mozzarella cheese, place the bread back in the oven and bake for an additional 5-7 minutes until golden and bubbly.
• Cut into fourths lengthwise, then into fifths horizontally giving you twenty squares.

Notes

*I opted to use lower fat ingredients, but you can use the regular versions of these ingredients also. 

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*Originally shared January 2014/Updated June 2020