Darlene McCoy’s Spinach and Artichoke Flatbread

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Ingredients

Garlic and Herb Pizza Dough (found mine at Trader Joes)
½ cup flour
2 teaspoons of olive oil
1 pkg of baby spinach
¼ cup of diced tomatoes (optional)
1 jar of marinate artichoke hearts
2 cups of mozzarella cheese
1 cup of Alfredo sauce
¼ cup of Fresh Basil (chopped)
4 Garlic cloves
Dash of Kosher Salt (to taste)
Black Pepper (to taste)

(I recommend baking the flatbread on a pizza stone)

Pre-heat oven to 450 Place pizza stone in oven during preheating for 10 minutes

Sprinkle flour on flat surface and roll out garlic and herb pizza dough. With a rolling pin flatten bread as much as possible without tearing it

Sauté 1 package of Spinach in 1 teaspoon of olive oil with 2 crushed garlic cloves until done (about 3 minutes) set aside

Remove pizza stone from oven, sprinkle flour on the pizza stone, place rolled out dough on the stone.
Spread Alfredo Sauce on flatbread, intersperse artichoke hearts, then spinach, basil and remaining garlic then mozzarella over the flatbread, place in the oven for 15-20 minutes until crust and cheeses are browned to your desire. Remove from oven and sprinkle diced tomatoes on top and serve.

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