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Flatbread Pizza
5 from 12 votes

Flatbread Pizza

This Flatbread Pizza is topped with a creamy artichoke and white bean spread, fresh spinach, artichokes, cheddar cheese, and vibrant herbs like parsley, mint, and microgreens. The combination provides varied textures from creamy to crisp, and a layered flavor from tangy artichokes and bright herbs. A quick bake until bubbling melds the cheese and toppings into the flatbread crust.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 3
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Preheat the oven to 400°F.
  4. 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.
  5. 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.