Flatbread Pizza
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
3
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Course
Main Course
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Cuisine
American
Flatbread Pizza
Description
Flatbread Pizza begins with a creamy spread made by pureeing white beans, canned artichokes, lemon juice, garlic, salt, and olive oil, creating a smooth base that adds moisture and tang. A fresh spinach pesto made with pepitas, garlic, lemon juice, and olive oil is added at the end as a bright, crunchy contrast.
The pizza is assembled on an Angelic Bakehouse Flatzza™ crust layered with the artichoke spread, fresh spinach leaves, white cheddar cheese, quartered artichokes, and additional cheese. Baking at 400°F melts the cheese and crisps the edges of the flatbread. After baking, dollops of spinach pesto and fresh herbs including parsley, mint, and microgreens finish the pizza with fresh herbal notes and a touch of heat if red pepper flakes are added.
This pizza works well as a light vegetarian meal, showcasing artichokes and spinach flavors balanced with the richness of cheese and crunch of pepitas. It is best served sliced warm to maintain the crust's crispness and the fresh herbs' brightness.
Ingredients
Creamy Artichoke Spread (makes a little extra)
- 1 cup White beans drained and rinsed, cooked
- 3 artichokes halved, canned
- 1 tablespoon lemon juice
- ¼ teaspoon salt sea salt
- ½ garlic clove
- 3 tablespoons extra-virgin olive oil
Spinach Pesto
- ½ cup Pepitas
- ½ garlic clove
- ¼ teaspoon salt sea salt
- 2 tablespoons lemon juice
- 2 cups spinach loose-packed
- ¼ cup extra-virgin olive oil
For the pizza
- 1 flatbread crust Angelic Bakehouse Flatzza™ Crust
- spinach several handfuls, fresh
- 1 cup White Cheddar Cheese
- 4 artichokes quartered, canned
- ½ cup parsley finely chopped
- mint handful of leaves
- microgreens handful
- red pepper flakes optional
Instructions
- Make the Creamy Artichoke Spread: In a food processor, combine the beans, artichokes, lemon juice, salt, garlic, and olive oil and puree until creamy. Scoop the mixture out of the food processor and set aside.
- Make the Spinach Pesto: In the food processor, combine the pepitas, garlic, salt, lemon juice, and spinach. Pulse until the pepitas are well chopped. Drizzle in the olive oil and pulse until combined.
- Preheat the oven to 400°F.
- Place the Flatzza™ crust on a baking sheet. Spread a layer of the artichoke spread over the crust (you likely won’t use it all). Lay the spinach leaves on top (see video), then top with ¾ cup of the cheese, the artichokes, and the remaining ¼ cup cheese. Bake for 10 to 14 minutes or until the cheese is bubbling.
- Remove from the oven and top with dollops of pesto and sprinkle with the parsley, mint leaves, microgreens, and red pepper flakes, if desired. Slice and serve.
User Reviews
Overall Rating
5
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