Creamy artichoke spinach flatbread pizza with mozzarella, feta, and fresh veggies—ready in 30 minutes for a light, flavorful, and easy meal.
Why You’ll Love This Recipe
- Fast and easy: Minimal prep and a quick bake time for busy days.
- Loaded with veggies: A delicious way to enjoy a variety of fresh, healthy ingredients.
- Creamy and savory: Melty mozzarella, marinated artichokes, and crumbled feta deliver layers of flavor.
- Customizable: Adapt with your favorite vegetables and toppings.
- Perfect for entertaining: Great as a shareable appetizer or a light main course.
Ingredients
- 2 large flatbreads (garlic and parsley preferred)
- 2 balls fresh mozzarella, sliced
- 2 cups baby spinach
- 1 small courgette (zucchini), thinly sliced
- 1 cup deli-style marinated artichokes, drained and chopped
- 1 small red onion, thinly sliced
- 2 tbsp olive oil
- 1/4 cup crumbled feta cheese
- Fresh basil leaves
- Red chili flakes (optional)
- Salt and black pepper to taste
- 1 tbsp lemon juice
Directions
- Preheat oven to 400°F (200°C).
- Place the flatbreads on a large baking tray lined with parchment paper if desired.
- Evenly layer mozzarella slices over each flatbread, covering most of the surface.
- Top with baby spinach, courgette slices, marinated artichokes, and red onion.
- Drizzle with olive oil and season with salt and pepper.
- Bake in the preheated oven for 20–25 minutes, until the edges are crispy and the cheese is melted and slightly golden.
- Remove from oven and immediately sprinkle with crumbled feta cheese and fresh basil leaves.
- Add a sprinkle of red chili flakes if you like a bit of heat.
- Drizzle with lemon juice just before serving for a bright, fresh finish.
- Slice and serve hot.
Servings And Timing
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories per serving: ~394 kcal
Variations
- Add protein: Top with grilled chicken or shrimp for a heartier meal.
- Make it vegan: Use dairy-free mozzarella and feta alternatives.
- Switch the veggies: Try adding roasted red peppers, mushrooms, or olives.
- Spicy version: Add more chili flakes or a drizzle of hot honey after baking.
- Different base: Use naan, pita, or homemade pizza dough if preferred.
Storage/Reheating
Store any leftover flatbread pizza in an airtight container in the refrigerator for up to 2 days.
To reheat, bake in a 350°F oven for about 5–7 minutes until warmed through and crisp.
Microwaving is not recommended, as it will soften the flatbread.
FAQs
Can I make this flatbread ahead of time?
You can prep all toppings ahead, but assemble and bake just before serving for the best texture.
Can I use frozen spinach?
Fresh spinach is preferred for texture, but thawed and well-drained frozen spinach can be used.
What if I can’t find marinated artichokes?
You can use canned artichokes and toss them in olive oil, lemon juice, and herbs for flavor.
Can I grill the flatbread instead of baking?
Yes, flatbreads cook beautifully on the grill—just watch carefully to avoid burning.
Is there a gluten-free option?
Use gluten-free flatbreads or pizza crusts available in most grocery stores.
What kind of mozzarella is best?
Fresh mozzarella balls offer the creamiest melt and flavor, but low-moisture mozzarella works too.
Can I add a sauce base under the toppings?
Yes, a thin layer of pesto or white sauce would complement the flavors nicely.
Should I pre-bake the flatbread?
Not necessary for store-bought flatbreads, but if using very soft bread, pre-bake for 2–3 minutes.
Can I make this into individual pizzas?
Absolutely—use smaller flatbreads for personal-sized pizzas, adjusting bake time slightly.
What sides pair well with this?
A simple green salad or a bowl of soup makes a perfect light meal alongside the flatbread.
Conclusion
Creamy artichoke spinach flatbread pizza is a quick, delicious way to bring fresh flavors and a hint of luxury to your table. Light, cheesy, and packed with vegetables, it’s a versatile recipe that can easily be tailored to suit your cravings. Whether for a casual dinner or a relaxed gathering, this flatbread will be a hit every time.
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Creamy Artichoke Spinach Flatbread Pizza
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Creamy artichoke spinach flatbread pizza with mozzarella, feta, and fresh veggies—ready in 30 minutes for a light, flavorful, and easy meal.
Ingredients
2 large flatbreads (garlic and parsley preferred)
2 balls fresh mozzarella, sliced
2 cups baby spinach
1 small courgette (zucchini), thinly sliced
1 cup deli-style marinated artichokes, drained and chopped
1 small red onion, thinly sliced
2 tbsp olive oil
1/4 cup crumbled feta cheese
Fresh basil leaves
Red chili flakes (optional)
Salt and black pepper to taste
1 tbsp lemon juice
Instructions
Preheat oven to 400°F (200°C).
Place flatbreads on a large baking tray.
Evenly layer mozzarella slices over the flatbreads.
Top with baby spinach, courgette slices, artichokes, and red onion.
Drizzle with olive oil and season with salt and pepper.
Bake for 20–25 minutes, until edges are crispy and cheese is melted.
After baking, top with crumbled feta, fresh basil, optional chili flakes, and a drizzle of lemon juice.
Slice and serve immediately.
Notes
Swap courgette for roasted red peppers for a different twist.
Use naan bread for an even softer flatbread option.
Best enjoyed fresh but leftovers can be reheated in a toaster oven for a crispy bite
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American