Creamy Spinach Artichoke Flatbread
Creamy Spinach Artichoke Flatbread
Ingredients
For the Creamy Cheese Base
- 1 cup cottage cheese, low-fat, small curd
- 1/2 cup Greek nonfat yogurt, plain
- 1/2 cup ricotta cheese, whole milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper, freshly ground
For the Filling and Topping
- 1 1/2 cups mozzarella cheese, grated from a block, divided
- 1/2 cup Parmesan cheese, finely grated
- 14 ounces marinated artichoke hearts, drained, roughly chopped, divided
- 10 ounces frozen spinach, thawed, squeezed very dry
For the Flatbread
- 1 pizza crust, pre-baked, rectangular flatbread or pizza crust
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup, then place the pre-baked pizza crust or flatbread onto it.
⏱️ 2 min•🌡️ 400
- 2
Prepare the cheeses: Grate the block of mozzarella cheese. Finely grate the Parmesan cheese. Set aside 1/2 cup of the grated mozzarella and all of the Parmesan for topping later.
⏱️ 3 min
- 3
Prepare the vegetables: Drain the marinated artichoke hearts well and roughly chop them. Squeeze the thawed frozen spinach very dry to remove as much excess water as possible. Set aside about 1/4 cup of the chopped artichokes for topping.
⏱️ 5 min
- 4
Make the creamy cheese base: In a food processor, combine the cottage cheese, Greek nonfat yogurt, ricotta cheese, garlic powder, onion powder, and freshly ground black pepper. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
⏱️ 5 min
- 5
Combine the filling: Transfer the blended creamy cheese mixture to a large mixing bowl. Add the remaining (not set aside for topping) chopped artichoke hearts, the squeezed-dry spinach, and 1 cup of the grated mozzarella cheese. Mix thoroughly with a spatula until all ingredients are well combined and form a thick, cohesive filling.
⏱️ 3 min
- 6
Assemble the flatbread: Spread the spinach and artichoke cheese mixture evenly over the pre-baked flatbread, leaving a small border around the edges for the crust. Distribute the reserved 1/4 cup of chopped artichoke hearts over the top of the filling. Generously sprinkle the remaining 1/2 cup of grated mozzarella cheese and all of the finely grated Parmesan cheese over the entire flatbread.
⏱️ 4 min
- 7
Bake the flatbread: Place the baking sheet with the assembled flatbread into the preheated oven. Bake for 15 to 20 minutes, or until the crust is golden brown, and the cheese topping is melted, bubbly, and lightly browned in spots.
⏱️ 18 min•🌡️ 400
- 8
Cool and serve: Carefully remove the flatbread from the oven. Let it cool on the baking sheet for 2-3 minutes before slicing into desired portions. Serve hot and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Spinach Artichoke Flatbread
Ingredients
For the Creamy Cheese Base
- 1 cup cottage cheese, low-fat, small curd
- 1/2 cup Greek nonfat yogurt, plain
- 1/2 cup ricotta cheese, whole milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper, freshly ground
For the Filling and Topping
- 1 1/2 cups mozzarella cheese, grated from a block, divided
- 1/2 cup Parmesan cheese, finely grated
- 14 ounces marinated artichoke hearts, drained, roughly chopped, divided
- 10 ounces frozen spinach, thawed, squeezed very dry
For the Flatbread
- 1 pizza crust, pre-baked, rectangular flatbread or pizza crust
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup, then place the pre-baked pizza crust or flatbread onto it.
⏱️ 2 min•🌡️ 400 - 2
Prepare the cheeses: Grate the block of mozzarella cheese. Finely grate the Parmesan cheese. Set aside 1/2 cup of the grated mozzarella and all of the Parmesan for topping later.
⏱️ 3 min - 3
Prepare the vegetables: Drain the marinated artichoke hearts well and roughly chop them. Squeeze the thawed frozen spinach very dry to remove as much excess water as possible. Set aside about 1/4 cup of the chopped artichokes for topping.
⏱️ 5 min - 4
Make the creamy cheese base: In a food processor, combine the cottage cheese, Greek nonfat yogurt, ricotta cheese, garlic powder, onion powder, and freshly ground black pepper. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
⏱️ 5 min - 5
Combine the filling: Transfer the blended creamy cheese mixture to a large mixing bowl. Add the remaining (not set aside for topping) chopped artichoke hearts, the squeezed-dry spinach, and 1 cup of the grated mozzarella cheese. Mix thoroughly with a spatula until all ingredients are well combined and form a thick, cohesive filling.
⏱️ 3 min - 6
Assemble the flatbread: Spread the spinach and artichoke cheese mixture evenly over the pre-baked flatbread, leaving a small border around the edges for the crust. Distribute the reserved 1/4 cup of chopped artichoke hearts over the top of the filling. Generously sprinkle the remaining 1/2 cup of grated mozzarella cheese and all of the finely grated Parmesan cheese over the entire flatbread.
⏱️ 4 min - 7
Bake the flatbread: Place the baking sheet with the assembled flatbread into the preheated oven. Bake for 15 to 20 minutes, or until the crust is golden brown, and the cheese topping is melted, bubbly, and lightly browned in spots.
⏱️ 18 min•🌡️ 400 - 8
Cool and serve: Carefully remove the flatbread from the oven. Let it cool on the baking sheet for 2-3 minutes before slicing into desired portions. Serve hot and enjoy!
⏱️ 2 min