Spinach-Artichoke Flatbread

Name: Spinach-Artichoke Flatbread
Prep time: 15 min
Total time: 30 min
Yield: 4 - 6 serving(s)
Ingredients: 3 tbsp. plus 1/2 tsp. extra-virgin olive oil, divided, plus more for pan; 6 cloves garlic, finely chopped; 1 (2-oz.) can oil-packed anchovy fillets, oil reserved; 1 tbsp. dried oregano; 1/2 tsp. crushed red pepper flakes; 6 oz. baby spinach; All-purpose flour, for surface; 16 oz. store-bought pizza dough, room temperature; 1 c. marinated artichoke hearts; 1 c. ricotta (about 8 oz.); 1/2 c. finely grated Parmesan; Fresh basil leaves, for serving

By Dona GiorgadzeUpdated: Apr 7, 2023

1 Rating

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spinach artichoke flatbread with artichokes, spinach, and ricotta

PHOTO: ANDREW BUI; FOOD STYLING: BROOKE CAISON

Spinach and artichoke is one of our favorite flavor combinations, whether we’re enjoying them as a classic baked dip or paired together in a bite-size app. For this recipe, we’re turning it into an easy yet elegant dinner in the form of a flatbread pizza that’s simple enough for a weeknight dinner but impressive enough to serve to guests.

What makes this spinach-artichoke flatbread stand out is the spicy garlic and anchovy oil. After cooking the oil together with the garlic and anchovies, the garlic turns slightly sweet and the anchovies mellow but still keep their delicious umami flavor. Feel free to use less red pepper flakes if you’re spice-averse. If you’re not a big tinned fish fan, this is the perfect introduction—the anchovies here don’t taste fishy at all and instead add a salty and bright note that makes this simple flatbread unforgettable.

Beyond that, this recipe only has a few simple ingredients that are easy to find: spinach, marinated artichoke hearts, ricotta, Parmesan, basil, and pizza dough. Feel free to make your own dough or use store-bought (hot tip: ask your local pizza restaurant!). Whichever you go with, make sure to leave the pizza dough out for at least 30 minutes to give it some time to warm up and soften, which will make it easier to stretch. We also recommend taking the time to get all your ingredients together (“mise en place”) before assembly—once you’ve done so, this comes together quickly.

Did you make this? Let us know what you thought in the comments below.

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Yields:: 4 - 6 serving(s)
Prep Time:: 15 mins
Total Time:: 30 mins
Cal/Serv:: 701

Ingredients

3 tbsp.
plus 1/2 tsp. extra-virgin olive oil, divided, plus more for pan
6
cloves garlic, finely chopped
1
(2-oz.) can oil-packed anchovy fillets, oil reserved
1 tbsp.
dried oregano
1/2 tsp.
crushed red pepper flakes
6 oz.
baby spinach
All-purpose flour, for surface
16 oz.
store-bought pizza dough, room temperature
1 c.
marinated artichoke hearts
1 c.
ricotta (about 8 oz.)
1/2 c.
finely grated Parmesan
Fresh basil leaves, for serving

Directions

1. Step 1Preheat oven to 500°. In a medium skillet over medium-low heat, heat 3 tablespoons olive oil. Add garlic, 3 anchovies, and anchovy oil and cook, stirring occasionally, until garlic is caramelized, 5 to 6 minutes. Stir in oregano and red pepper, then transfer to a small bowl.
2. Step 2In same skillet over medium heat, heat remaining 1/2 teaspoon olive oil. Cook spinach, stirring occasionally, until just wilted, 2 to 3 minutes. Transfer to a medium bowl.
3. Step 3On a lightly floured surface, gently stretch dough with your fingertips. Lightly grease a baking sheet with oil, then place dough on sheet. Stretch dough to cover entire sheet. If dough doesn’t stretch completely, let rest 15 minutes and stretch again.
4. Step 4Spread top of dough with garlic oil. Top with spinach, artichokes, ricotta, and Parmesan.
5. Step 5Bake flatbread, rotating pan halfway through, until crust is golden brown and crispy, 15 to 17 minutes.
6. Step 6Let cool slightly. Finely chop more anchovies and sprinkle over flatbread. Top with basil.