We can’t talk about artichokes without bringing spinach into the mix, right? But let’s create something better than spinach and artichoke dip, ok. (no matter how good it is). So today I am sharing some delicious spinach & artichoke flatbread pizzas topped with spinach and artichokes (duh) but also fresh watercress and creamy fontina cheese.
It’s been said, every pizza is a personal pizza if you try hard enough. But I do not want to give myself that option. These pizzas are truly personal pizza’s made from flatbreads so you can feel good about eating one by yourself. And if you make enough to have leftovers, might I recommend frying an egg on top and eating it for breakfast? (now, I’ve got your attention.)
Spinach & Artichoke Pizza
because you cannot talk about artichokes without talking about spinach at least once!
Ingredients
- 1-2 artichokes
- 1.5 tbsp olive oil
- 2 cups spinach
- 1 clove garlic
- 4 individual whole wheat flatbreads
- 4 oz fontina cheese
- 1 cup watercress
Instructions
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Cook the artichokes to your liking. (I cooked all my artichokes at once and used them throughout the week.)
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Preheat the oven to 350 degrees. Place tinfoil on top of a baking sheet. Add the 4 flatbreads to the baking sheet.
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In a small sautée pan, add 1/2 a tbsp of olive oil into the pan and the 2 cups of spinach. Heat on medium until the spinach is wilted.
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Add the remaining 1 tbsp of olive oil to a small mixing bowl and mince the garlic. Mix the garlic and olive oil together and lightly spread on the flatbreads.
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Add the spinach to each of the 4 flatbreads.
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Shred the fontina cheese. Add one ounce to each of the flatbreads.
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Add cooked artichoke hearts to the tops of each flatbread.
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Place the flatbreads in the oven for 5 to 8 minutes.
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After the flatbreads come out of the oven top with fresh watercress.
Recipe Notes
If you prefer, you can use store-bought artichokes or check out this recipe for how to cook fresh ones.
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