Creamy Spinach and Artichoke Flatbread

Name: Creamy Spinach and Artichoke Flatbread
Cook time: 12 min
Yield: 4 servings
Cuisine: italian
Ingredients: 10 ml Olive oil divided; 120 g Fresh spinach roughly chopped; 15 ml Water for wilting the spinach; 1 g Fine salt divided; 0.5 g Black pepper freshly ground, divided; 2 cloves Garlic cloves minced; 170 g Artichoke hearts drained and chopped; 170 g Whole-milk ricotta stirred smooth; 115 g Low-moisture mozzarella shredded; 25 g Parmesan cheese finely grated; 2 g Lemon zest finely grated; 10 ml Lemon juice freshly squeezed; 3 g Fine salt divided; 0.5 g Black pepper freshly ground, divided; 10 ml Olive oil divided; 1 g Red pepper flakes optional, divided; 400 g Flatbread store-bought or pre-baked, room temperature

This weeknight flatbread layers a quick ricotta and mozzarella spread with sautéed spinach, chopped artichokes, and Parmesan, then bakes until the cheese melts and the edges turn crisp. A short broil at the end gives the top a little browning and a restaurant-style finish.

By Julienne

Cook time: 12 minutes

Servings: 4

Ingredients

10 ml Olive oil divided
120 g Fresh spinach roughly chopped
15 ml Water for wilting the spinach
1 g Fine salt divided
0.5 g Black pepper freshly ground, divided
2 cloves Garlic cloves minced
170 g Artichoke hearts drained and chopped
170 g Whole-milk ricotta stirred smooth
115 g Low-moisture mozzarella shredded
25 g Parmesan cheese finely grated
2 g Lemon zest finely grated
10 ml Lemon juice freshly squeezed
3 g Fine salt divided
0.5 g Black pepper freshly ground, divided
10 ml Olive oil divided
1 g Red pepper flakes optional, divided
400 g Flatbread store-bought or pre-baked, room temperature

Instructions

Heat the oven to 230°C. Line a baking sheet with parchment paper. If your flatbread is very thick, place it on the sheet first so it can warm while you make the topping. Oven fully preheated and baking sheet ready.
Warm 10 ml olive oil in a large skillet over medium-high heat. Add the spinach, 15 ml water, 1 g salt, and 0.5 g black pepper; cook, tossing, until the spinach wilts and any liquid evaporates, about 1 to 2 minutes. Spinach is wilted and the pan looks dry, not watery.
Add the garlic and chopped artichoke hearts to the skillet and cook for 1 minute, stirring, just until fragrant and warmed through. Remove from the heat and let the mixture cool for 1 to 2 minutes. Garlic smells fragrant and the artichokes are hot but not browned.
In a mixing bowl, combine the ricotta, mozzarella, Parmesan, lemon zest, lemon juice, the remaining 3 g salt, the remaining 0.5 g black pepper, and the remaining 10 ml olive oil. Fold in the spinach-artichoke mixture. Taste for seasoning; add the red pepper flakes now if using. Filling is evenly mixed and spoonable, with visible artichokes throughout.
Place the flatbread on the prepared baking sheet and spread the topping evenly over it, leaving a 1 cm border at the edges. Bake for 8 to 10 minutes, until the cheese is melted and the flatbread edges begin to crisp. Cheese is melted and the edges are lightly browned and crisping.
Move the flatbread to the upper oven rack and broil for 1 to 2 minutes, watching closely, until the top is spotted with deeper golden brown. Rest for 2 minutes before slicing. Top is browned in spots and the flatbread cuts cleanly after resting.