Carrie’s Experimental Kitchen

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.

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.

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

 

How do I make Spinach and Artichoke Flatbread?

For this recipe you’ll need refrigerated pizza crust, EVOO, butter, flour, half and half, Pecorino Romano cheese, lemon, spinach, marinated artichokes and shredded Mozzarella cheese. 

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.

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

Spinach & Artichoke Flatbread made with baby spinach, artichoke hearts and a lemony, cheese sauce. Click to Tweet

Cut into fourths lengthwise, then into fifths horizontally giving you twenty squares. This Spinach & Artichoke Flatbread made with fresh baby spinach, marinated artichokes and a lemony alfredo sauce was INCREDIBLE!
It makes 20 pieces, but it was very difficult to eat just one piece of this. The tangy lemon sauce combined with the tart flavor of the marinated artichokes really gave this flatbread a nice flavor. The family really liked this version and said I could definitely make this one again. ~Enjoy!

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0 from 0 votes
Spinach Artichoke Flatbread
Spinach & Artichoke Flatbread
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

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
Servings: 20
Author: Carrie's Experimental Kitchen
Ingredients
  • 1- 11(ounce) Container Refrigerated Pizza Crust Dough
  • 2 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon Butter
  • 1 tablespoon All-Purpose Flour
  • 1/3 cup Fat Free Half and Half
  • 2 tablespoon Pecorino Romano Cheese, grated
  • 1 Lemon, zest only
  • 1 1/2 cup Packed Baby Spinach
  • 6 ounce Marinated Artichoke Hearts, drained and chopped
  • 2 cup Shredded Part Skim Mozzarella Cheese
Instructions
  1. Preheat oven to 350 degrees F.

  2. 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.
  3. Drizzle the remaining 1 tbsp. oil on top of the dough and brush it over the dough,
  4. Bake for 5-7 minutes. Remove the dough from the oven and allow to cool. Then preheat the oven to 425 degrees F.

  5. 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.
  6. Whisk in the half and half, cheese and lemon zest and stir until the sauce has thickened; approximately 2-3 minutes.
  7. Spread the sauce on top of the cooked dough, then spread your spinach leaves and chopped artichokes on top of the sauce.
  8. Top with the mozzarella cheese, place the bread back in the oven and bake for an additional 5-7 minutes until golden and bubbly.
  9. Cut into fourths lengthwise, then into fifths horizontally giving you twenty squares.
Recipe Notes

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

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

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This post includes links to my affiliate account at Amazon.com where Carrie’s Experimental Kitchen earns a few cents on the dollar when readers like yourself purchase the items I recommend.


11 Comments

  1. Lauren Kelly Nutrition
    January 27, 2014 at 12:32 pm - Reply

    This looks amazing and perfect for the Superbowl!

    • Carrie Farias
      January 27, 2014 at 6:36 pm - Reply

      Thanks Lauren!

  2. Ljilja
    January 28, 2014 at 5:18 am - Reply

    Thank you for great spinach recipes. I love them 🙂

    • Carrie Farias
      January 29, 2014 at 1:50 pm - Reply

      You’re welcome Ljilja and thanks for stopping by! 🙂

  3. Kirsten
    January 30, 2014 at 4:02 pm - Reply

    Carrie,
    What a terrific sauce combo. I picked up a container of blended cheese yesterday and I think you’ve inspired me to incorporate that on a pizza.
    Pinning to my Friday Night Pizza Night board so I can find this again.
    Thanks!

    • Carrie Farias
      January 31, 2014 at 12:15 pm - Reply

      Thanks Kirsten, the sauce combined with the marinated artichokes really gave it a nice flavor. ~Enjoy!

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  6. Crissy
    November 30, 2017 at 9:19 pm - Reply

    I love anything spinach artichoke, this was so good! Loved the sauce! May add garlic next time, great recipe!

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