Flatbread Pizza is your ticket to a quick, delicious meal that feels gourmet without the fuss. With just 15 minutes of prep and 15 minutes of cooking, you’ll have a crispy, golden crust topped with melty cheese and vibrant flavors.
The contrast of the crunchy base and gooey toppings is pure satisfaction in every bite. This recipe lets you customize with your favorite ingredients, from tangy marinara to fresh herbs and savory meats.
The aroma of baking pizza fills your kitchen, promising a meal that’s as comforting as it is indulgent. Perfect for busy nights or casual gatherings, it’s a dish that’s sure to impress without keeping you tied to the stove.
Ingredients for Flatbread Pizza
- Creamy Artichoke Spread:
- 1 cup cooked white beans (drained and rinsed)
- 3 canned artichokes (halved)
- 1 tablespoon lemon juice
- ¼ teaspoon sea salt
- ½ garlic clove
- 3 tablespoons extra-virgin olive oil
- Spinach Pesto:
- ½ cup pepitas (pumpkin seeds)
- ½ garlic clove
- ¼ teaspoon sea salt
- 2 tablespoons lemon juice
- 2 cups loose-packed spinach
- ¼ cup extra-virgin olive oil
- For the Pizza:
- 1 Angelic Bakehouse Flatzza™ Crust (or substitute with any flatbread)
- Several handfuls of fresh spinach
- 1 cup white cheddar cheese (shredded)
- 4 canned artichokes (quartered)
- ½ cup finely chopped parsley
- Handful of mint leaves
- Handful of microgreens
- Red pepper flakes (optional, for added spice)
Step-by-Step Instructions
- Make the Creamy Artichoke Spread: In a food processor, combine the white beans, artichokes, lemon juice, sea salt, garlic, and olive oil. Puree until creamy. Scoop out the mixture and set aside.
- Make the Spinach Pesto: In the same food processor (no need to clean it), combine the pepitas, garlic, sea salt, lemon juice, and spinach. Pulse until the pepitas are finely chopped. Drizzle in the olive oil and pulse until combined. Set aside.
- Preheat the Oven: Set your oven to 400°F (200°C).
- Assemble the Pizza: Place the Flatzza™ crust on a baking sheet. Spread a generous layer of the artichoke spread over the crust (you may not use it all). Layer the fresh spinach leaves on top, followed by ¾ cup of the white cheddar cheese, the quartered artichokes, and the remaining ¼ cup of cheese.
- Bake: Bake in the preheated oven for 10 to 14 minutes, or until the cheese is bubbling and the edges of the crust are golden brown.
- Add Toppings: Remove the pizza from the oven. Top with dollops of spinach pesto, then sprinkle with chopped parsley, mint leaves, microgreens, and red pepper flakes (if desired).
- Serve: Slice the pizza and serve immediately. Enjoy!
Creative Topping Ideas for Your Flatbread Pizza
Switch up your Flatbread Pizza with these tasty additions! Try adding roasted red peppers, sun-dried tomatoes, or caramelized onions for a sweet and savory twist.
For a protein boost, sprinkle on grilled chicken, crumbled feta, or crispy bacon. Feeling adventurous? Add a drizzle of balsamic glaze or a sprinkle of chili flakes for extra flavor.
Perfect Pairings: What to Serve with Flatbread Pizza
This Flatbread Pizza pairs wonderfully with a light salad, like arugula with lemon vinaigrette, or a bowl of tomato basil soup.
For a heartier meal, serve it alongside roasted vegetables or garlic bread. Don’t forget a refreshing drink—a crisp white wine or sparkling water with lemon complements the flavors perfectly.
Quick Storage and Reheating Tips
Store leftover pizza in an airtight container in the fridge for up to 3 days. To reheat, place it in a preheated oven at 350°F for 5-7 minutes to keep the crust crispy.
Pro tip: Avoid microwaving, as it can make the crust soggy. For longer storage, wrap slices individually and freeze for up to 1 month.
Time-Saving Hacks for Busy Cooks
Short on time? Use store-bought pesto or artichoke dip instead of making your own. Pre-washed spinach and pre-shredded cheese can also save precious minutes. Bonus tip: Prep the spreads and toppings ahead of time and store them in the fridge for a quick assembly later.
Equipment Tips for the Best Results
A food processor is key for making the creamy artichoke spread and spinach pesto, but a blender can work in a pinch.
Use a baking sheet lined with parchment paper for easy cleanup. For even baking, place the pizza on the middle rack of the oven and rotate the pan halfway through cooking.
Flatbread Pizza
Ingredients
Creamy Artichoke Spread (makes a little extra)
- 1 cup cooked white beans, drained and rinsed
- 3 canned artichokes, halved
- 1 tablespoon lemon juice
- ¼ teaspoon sea salt
- ½ clove garlic
- 3 tablespoons extra-virgin olive oil
Spinach Pesto
- ½ cup pepitas
- ½ clove garlic
- ¼ teaspoon sea salt
- 2 tablespoons lemon juice
- 2 cups loose-packed spinach
- ¼ cup extra-virgin olive oil
For the pizza
- 1 Angelic Bakehouse Flatzza™ Crust
- Several handfuls fresh spinach
- 1 cup white cheddar cheese
- 4 canned artichokes, quartered
- ½ cup finely chopped parsley
- Handful mint leaves
- Handful microgreens
- Red pepper flakes, optional
Instructions
- Make the Creamy Artichoke Spread: In a food processor, combine the beans, artichokes, lemon juice, salt, garlic, and olive oil and puree until creamy. Scoop the mixture out of the food processor and set aside.
- Make the Spinach Pesto: In the food processor, combine the pepitas, garlic, salt, lemon juice, and spinach. Pulse until the pepitas are well chopped. Drizzle in the olive oil and pulse until combined.
- Preheat the oven to 400°F.
- Place the Flatzza™ crust on a baking sheet. Spread a layer of the artichoke spread over the crust (you likely won’t use it all). Lay the spinach leaves on top (see video), then top with ¾ cup of the cheese, the artichokes, and the remaining ¼ cup cheese. Bake for 10 to 14 minutes or until the cheese is bubbling.
- Remove from the oven and top with dollops of pesto and sprinkle with the parsley, mint leaves, microgreens, and red pepper flakes, if desired. Slice and serve.