Spinach Artichoke Flatbreads
Ingredients
The flatbreads
-
2
pieces
Flatout Rustic White Artisan Thin Crust flatbreads
The topping mixture
-
1 ½
cups
fresh spinach
-
1
clove
garlic, minced
-
2
oz
1/3 less fat cream cheese, softened
-
2
tablespoons
fat free sour cream
-
¾
cup
2% shredded Mozzarella, divided
-
3
tablespoons
chopped canned artichoke hearts, packed in water and drained
-
a pinch
black pepper
-
a pinch
crushed red pepper flakes
-
1
teaspoon
grated Parmesan
-
4
pieces
grape tomatoes, sliced thin or diced
Instructions
- Preheat the oven to 375°F.
- Mist a small skillet with cooking spray and heat over medium heat. Add spinach and cook for about a minute.
- Add minced garlic to the skillet and cook for another 30 seconds until fragrant and spinach is wilted.
- In a mixing bowl, combine spinach mixture with cream cheese, sour cream, ¼ cup of Mozzarella, artichokes, black pepper, and red pepper flakes. Mix well.
- Place flatbreads on the middle rack of the oven and bake for about 3 minutes until firm.
- Remove from the oven and spread the cream cheese mixture evenly over the flatbreads, leaving some space around the edges.
- Sprinkle remaining Mozzarella and grated Parmesan over the top, then add sliced tomatoes.
- Return flatbreads to the oven and bake for another 4 minutes until golden and cheese is melted.
- Slice with a pizza cutter and serve.
Nutrition Facts (estimated)
Servings
2 flatbreads
Calories
357
Total fat
14g
Total carbohydrates
38g
Total protein
22g
Sodium
20mg
Cholesterol
20mg
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