Spinach And Artichoke Recipe

Make dough

In a medium bowl whisk flour, instant yeast and salt. Add warm water and 2 tbsp olive oil; stir until a shaggy dough forms. Turn onto a lightly floured surface and knead 3–5 minutes until smooth and elastic. Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel and rest 20–30 minutes at room temperature until slightly puffy.

Shape and preheat

Preheat oven to 500°F (260°C) with a baking stone or heavy baking sheet on a rack in the upper third. After the dough has rested, divide if making two flatbreads (this recipe yields one medium). On a lightly floured surface, roll or stretch dough into a 10–12-inch thin oval or rectangle about 1/8-inch thick. Transfer to a piece of parchment for easy transfer to the oven.

Cook sauce

Heat 1 tsp olive oil in a small saucepan over medium heat. Add minced garlic and cook 20–30 seconds until fragrant, not browned. Add chopped or crushed Roma tomatoes and tomato paste, stir to combine. Add oregano, basil, sugar, salt and black pepper. Simmer gently 8–10 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.

Spread sauce

Spread a thin, even layer (about 1/3 to 1/2 cup depending on size) of the tomato sauce over the rolled flatbread, leaving a 1/2-inch border.

Roast garlic

Preheat oven to 400°F (200°C) if not already hot. Slice the top 1/4 inch off the garlic head to expose cloves, place on a small piece of foil, drizzle with 1 tbsp olive oil and sprinkle 1/8 tsp salt, wrap and roast 30–35 minutes until soft and caramelized. Let cool slightly, then squeeze roasted garlic paste into a small bowl and stir in remaining 2 tbsp olive oil to make roasted garlic olive oil.

Brush flatbread

After spreading tomato sauce, brush or drizzle 1 to 1.5 tbsp of the roasted garlic olive oil over the sauce (this adds flavor and crisping). Reserve remaining oil for finishing.

Prepare spinach & artichokes

If spinach is very large, roughly chop. In a skillet over medium heat, add the spinach and a splash (about 1 tsp) of water and wilt for 1–2 minutes until just wilted; drain any excess liquid. Toss wilted spinach with 1/4 tsp salt, 1/4 tsp black pepper and 1/4 tsp crushed red pepper. Pat artichoke quarters dry on paper towels and quarter further if needed.

Assemble toppings

Evenly distribute the wilted spinach over the sauced flatbread. Scatter artichoke pieces over the spinach. Sprinkle shredded mozzarella evenly on top and finish with grated Parmesan.

Bake flatbread

Slide parchment with assembled flatbread onto preheated baking stone or sheet. Bake at 500°F (260°C) for 7–10 minutes until crust is crisp and golden and cheese is melted and bubbling. Rotate halfway for even browning if needed.

Finish and serve

Remove flatbread from oven and transfer to a cutting board. Immediately brush the remaining roasted garlic olive oil lightly over the crust and top. Drizzle 1/2 tsp fresh lemon juice over the artichokes and spinach. Scatter torn basil leaves if using. Let rest 2 minutes, slice into 6–8 pieces and serve hot.