Three Cheese Artichoke & Spinach Flatbread
This flatbread is built around the rich, balanced flavor of our Three Cheese Artichoke Dip. Creamy, savory, and layered with artichoke and cheese, it creates a ready-made foundation that turns fresh spinach, garlic, and Parmesan into something memorable. It’s vegetable-forward, deeply satisfying, and an easy way to bring something warm and shareable to the table.
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
- 2 tablespoons olive oil, divided
- ⅓ cup finely chopped yellow onion
- 3 cloves garlic, minced
- 6–8 handfuls fresh spinach, roughly chopped
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes, plus more for finishing
- 1 cup New Canaan Farms Three Cheese Artichoke Dip
- 1 prepared pizza crust
- 1 pint cherry tomatoes
- ¾ cup grated Parmesan cheese
- Fresh parsley, finely chopped, for garnish (optional)
- 1 cup chopped artichoke hearts, drained (optional)
Serve With: A simple salad or as part of an appetizer spread
Directions
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Preheat the oven to 450°F. Position a rack in the center and prepare a pizza pan or baking sheet.
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In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 2–3 minutes, until softened. Stir in the garlic and cook for about 30 seconds, just until fragrant.
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Add the spinach in batches, allowing it to wilt before adding more. Season with salt, black pepper, and red pepper flakes. Cook until the spinach is tender and excess moisture has evaporated.
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Stir in the chopped artichoke hearts, if using, along with the Three Cheese Artichoke Dip. Cook gently until warmed through and evenly combined. Remove from heat.
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Place the pizza crust on the prepared pan and brush with the remaining olive oil. Spread the spinach and artichoke mixture evenly over the crust. Top with cherry tomatoes and sprinkle with grated Parmesan.
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Bake for 15–20 minutes, until the crust is golden and the cheese is melted with lightly crisped edges.
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Remove from the oven and let rest for a few minutes. Finish with an extra pinch of red pepper flakes and fresh parsley if desired. Slice and serve warm.
