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Artichoke, Tomato and Spinach Flatbread

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Prep time
10 mins
Cook time
12 mins
Total time
22 mins

Author: Katya @

Serves: 4
2 medium garlic cloves, minced
2 Tbsp. fresh minced parsley

6 Tbsp. olive oil, divided

2 (8-inch) round flatbreads

cup shredded mozzarella cheese

4 Tbsp. shredded parmesan cheese, divided

1 (14 oz.) can quartered artichokes in water, drained

cup cherry tomatoes, halved

1 cup fresh baby spinach leaves, roughly chopped

tsp. dry basil leaves

salt and pepper

1. Preheat the oven to 425F. Line a large baking sheet with parchment paper. Set aside.
2. In a small bowl, combine garlic, parsley and 4 tablespoons of olive oil. Spread the
mixture evenly over each flatbread. Then sprinkle with mozzarella and 2 tablespoons of
parmesan cheese.
3. Toss artichokes, tomatoes, spinach and basil with the remaining 2 tablespoons of olive
oil. Season with salt and pepper to taste. Arrange the mixture on top of the cheese.
Sprinkle the remaining 2 tablespoons of parmesan cheese on top.
4. Bake flatbread on the prepared baking sheet for 10-12 minutes or until crisp and golden.
5. Slice and serve warm.
6. Serves 4 as appetizer or 2-3 as light meal.