Flatbread Pizza

This easy flatbread pizza recipe is an ode to classic spinach artichoke dip. Creamy artichoke spread and spinach pesto make it bright and flavorful.

Flatbread pizza

This flatbread pizza recipe is what I make on nights when I’m in the mood for pizza, but I’m not in the mood for making pizza dough. Don’t get me wrong, I love a good homemade pizza crust, but sometimes, I want to whip up a quick and easy vegetable-tastic topping, pile it on a crust, pop it in the oven, and eat without waiting for the dough to rise. I’m guessing you feel that way sometimes, too. 🙂

I based this flatbread pizza recipe on the infamous spinach artichoke dip. It embodies everything you love about the dip (creamy! delicious!), but it’s lighter, brighter, and even more flavorful. I think you’re going to love it.

White bean and artichoke spread in a food processor

Flatbread Pizza Recipe Ingredients

When it comes to flatbread pizza, first thing’s first: the flatbread! I love using Angelic Bakehouse’s Flatzza™Crust. It’s absolutely perfect with this pizza because it has a delightful crisp bite once it’s baked (Click here for a $2 off coupon!). I love how it contrasts with the fresh, creamy toppings I use in this recipe:

  • A creamy artichoke spread – Instead of using conventional pizza sauce, I slather this flatbread pizza with a creamy white bean and artichoke spread. My goal was to create a luscious layer that didn’t require a block of cream cheese (like the dip does). Then, it occurred to me that blending artichokes themselves would make a creamy, flavorful sauce!
  • Fresh spinach leaves – After I spread on the sauce, I add a layer of fresh spinach leaves.
  • White cheddar cheese – It gives the pizza extra creaminess and salty, nutty flavor.

Spinach pesto in a food processor

  • Pesto – In keeping with the spinach artichoke theme, I make a vibrant spinach and pepita pesto to dollop on the pizza. My regular basil pesto or vegan pesto would be fantastic here too.
  • More artichokes – Yep, we’re using artichokes 2 ways! I blend some into the spread and pile more on top for delicious briny flavor.
  • Fresh herbs – Microgreens and fresh mint leaves make this spring-y pizza feel light and fresh.

Find the complete recipe with measurements below.

Check out this fun video to see how it all comes together (P.S. We had so much fun making that pinwheel of spinach!):

 

Flatbread Pizza Serving Suggestions

Like any good pizza recipe, this easy flatbread pizza is great with salad on the side. Pair it with my Bright Spring Salad, Italian Chopped Salad, Caesar Salad, Zucchini Salad, or Strawberry Salad with Balsamic. You could also make a simple side salad with your favorite greens and any of these salad dressings:

This easy flatbread pizza is a wonderful appetizer too. Serve it as a first course with my tagliatelle, spaghetti aglio e olio, pesto pasta, fettuccine Alfredo, mushroom polenta, or asparagus soup. It’d be a lovely addition to a spring brunch as well. I love it with my healthy breakfast casserole or vegetable frittata. See this post for more of my favorite brunch recipes!

Spinach artichoke flatbread pizza

Flatbread Pizza Recipe Variations

If you’re not in the mood for this spinach-artichoke combination, don’t worry. You can make flatbread pizza with almost any pizza toppings. Here are a few ideas to get you started:

  • Slather the crust with regular pizza sauce, pesto, or a thin layer of cashew cream.
  • Make a more traditional pizza with fresh mozzarella cheese, or top your flatbread with grated Parmesan or extra cheddar.
  • Pile on your favorite veggies! Bell peppers, spinach, sautéed mushrooms, zucchini, red onion, and roasted garlic are all great choices.
  • Add roasted red peppers or roasted cherry tomatoes for complex, savory flavor.
  • Finish the pizza with red pepper flakes, fresh basil, or a drizzle of olive oil right before you eat.

And if you can’t find Angelic’s Flatzza™Crust, that’s ok! I also enjoy making flatbread pizza with pita or store bought naan bread.

What do you like on your flatbread pizza? Let me know in the comments!

Spinach Artichoke Flatbread pizza recipe

More Favorite Pizza Recipes

If you love this flatbread pizza recipe, try one of these tasty pizzas next:

For more easy dinner ideas, check out this post!

Flatbread Pizza

rate this recipe:
5 from 4 votes
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Serves 3
This spinach artichoke flatbread pizza is one of my favorite easy dinner recipes! The creamy sauces and melty cheese are perfect on top of the crisp crust.

Ingredients

Creamy Artichoke Spread (makes a little extra)

  • 1 cup cooked white beans, drained and rinsed
  • 3 canned artichokes, halved
  • 1 tablespoon lemon juice
  • ¼ teaspoon sea salt
  • ½ garlic clove
  • 3 tablespoons extra-virgin olive oil

Spinach Pesto

  • ½ cup pepitas
  • ½ garlic clove
  • ¼ teaspoon sea salt
  • 2 tablespoons lemon juice
  • 2 cups loose-packed spinach
  • ¼ cup extra-virgin olive oil

For the pizza

  • 1 Angelic Bakehouse Flatzza™ Crust
  • Several handfuls of fresh spinach
  • 1 cup white cheddar cheese
  • 4 canned artichokes, quartered
  • ½ cup finely chopped parsley
  • Handful of mint leaves
  • Handful of microgreens
  • 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.

 

13 comments

Leave a comment:

Your email address will not be published. Required fields are marked *

  1. Sylvia
    05.02.2019

    5 stars
    I’ve been turned on to your website after following Cookie & Kate for years now. May I make one critique, which Kate does with her “speed up” videos that work? Add text box inserts of the name of the ingredient that is being added at the time it I’d added. … Thank you for great, vegetarian meals!

    • Jeanine Donofrio
      05.02.2019

      Thanks Sylvia! Love Kathryne, she’s a great friend! I hope you love our videos – we just started making them. Funny you say that, Jack actually wanted little boxes of every ingredient, I thought it looked too busy for this one 🙂

      • Sylvia
        05.02.2019

        Jack’s on the right wavelength!! 😉

  2. Dhanya Samuel
    05.02.2019

    Never tried artichokes on a pizza before…looks fabulous

  3. Sunil Dogra
    05.03.2019

    5 stars
    A creativity loaded on Pizza concept. Thanks for this dear.

  4. 5 stars
    Spinach Lovers love this blog most included me. Keep doing this. Nice!!

  5. Rishi Sharma
    05.03.2019

    5 stars
    Thanks for sharing this recipe with us.

  6. Hayley
    05.03.2019

    Hope to try this with vegan mozzarella cheese! Looks so spring-y and creative.

  7. Janet
    05.05.2019

    I feel silly asking this question, but I need clarification… When you say “canned artichokes” do you mean hearts? Would 3 hearts really be enough to not be drowned out by a whole can of beans?

  8. Britney
    07.11.2019

    I love love love your site, and have found myself returning to it over and over again for inspiration since becoming a vegetarian. The one thing I wish you would add is the caloric value of each meal (ideally per serving). Or even better yet, if there was a way to find your recipes on Myfitnesspal for those of us who are trying to count our macros and track what we eat. 🙂 Thanks for all the amazing recipes, keep ’em coming!

    • Jeanine Donofrio
      07.19.2019

      Thanks for your feedback!

  9. Chris
    01.16.2020

    We just made the artichoke “fish” tacos from the cookbook and absolutely loved them. We substituted the yogurt for vegan sour cream since were being vegan for the month. Would love to try this as well. Have you found any vegan cheeses that might be good or any other substitute?

    Thanks!

    • Jeanine Donofrio
      01.17.2020

      Hi Chris, I’m so glad you loved the tacos! I think Daiya cheese is alright, it’s definitely a personal preference since it doesn’t taste exactly like cheese. This pizza could go without cheese (since the spreads are creamy and flavorful) if you baked the crust first, roasted the artichokes separately, and assembled the pizza out of the oven. It’s more of a flatbread that way, but it would be yummy nonetheless. Hope that helps!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.