Artichoke Tomato and Spinach Flatbread
Golden crisp flatbread smothered in garlic and herb oil, sprinkle of cheese and topped with artichokes, spinach, and tomatoes.
For more artichoke goodness, try our jalapeno artichoke dip.
Spinach Artichoke Flatbread
Appetizer recipes using flatbread can easily work both as an appetizer or as a light meal, especially when served with crunchy Kale Caesar Salad or Maryland Crab Soup. This crisp and chewy spinach artichoke flatbread is quick, easy, and loaded with flavor.
Made with fresh ingredients, as well as pantry ingredients. It combines store-bought naan bread that is topped with garlic parsley oil, two different kinds of cheese, and a delicious trio of artichokes, tomatoes, and spinach.
It comes together in about 20 minutes so you can whip up this easy appetizer recipe at any time.
What Type of Flatbread to Use
The secret to this spinach flatbread lies in the flatbread. Flatbread simply makes the most delicious pizza-like crust. It crisps up really nicely and you get the most perfect thin crust.
The type of flatbread you choose is all up to you. A flatbread is flattened bread made with flour, water, and salt. There are many varieties of flatbreads. I personally love naan bread but you can also use pita bread.
To make this recipe easy, I went with naan bread from the supermarket. You can also make your own from scratch.
What to Serve with Flatbread
There are a few different ways to serve spinach flatbread. If you’re planning on serving it as an appetizer it pairs well with other light appetizers such as Cheese Platter, Greek Yogurt Onion Dip, or Healthy 7-Layer Dip.
You can also turn this flatbread appetizer into a main meal by serving it alongside a soup or salad:
- Cauliflower Sausage Kale Soup
- Creamy Chicken Tortilla Soup
- Creamy Zucchini Corn Salad
- Lemon Chicken Quinoa Salad
Spinach Artichoke Flatbread Ingredients
If you start with store-bought flatbread, you’ll have this appetizer on the table in less than 20 minutes.
Here’s what you’ll need to make this flatbread:
- Olive oil
- Garlic
- Fresh parsley
- Flatbread, such as naan bread
- Mozzarella cheese
- Parmesan cheese
- Artichokes, canned
- Cherry tomatoes
- Fresh baby spinach
- Dried basil
- Kosher salt and black pepper
How to Make Spinach Artichoke Flatbread
Before starting any prep, have your oven preheated to 425 F and a baking sheet lined with parchment paper. Place your flatbread on the prepared baking sheet and set it aside.
First, make the garlic + parsley oil, which serves as a base for the flatbread and adds insane flavor. In a small bowl, mix together the olive oil, garlic, and parsley. Spread the mixture over each flatbread.
Sprinkle with mozzarella cheese and about 2 tablespoons of Parmesan cheese.
Next, combine the artichokes, cherry tomatoes, and baby spinach with dried basil, and remaining olive oil. Make sure to season with salt and pepper, to taste.
Spoon over each flatbread and sprinkle the top with the remaining Parmesan cheese.
Bake for 10-12 minutes until the bottom and sides are golden crisp. Remove from the oven and cool for a few minutes before slicing.
Love flatbread appetizer recipes? Try our Chicken BBQ Flatbread, Avocado Pizza, Easy Salad Pizza or Fig and Caramelized Onion Flatbread.
PrintArtichoke Tomato and Spinach Flatbread
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 mins
- Yield: 4 1x
- Category: Appetizer
- Method: Baked
- Cuisine: Mediterranean
Description
Golden crisp flatbread smothered in garlic and herb oil, sprinkle of cheese and topped with artichokes, spinach, and tomatoes.
Ingredients
- 6 Tbsp. olive oil, divided
- 2 garlic cloves, minced
- 2 Tbsp. fresh minced parsley
- 2 (8-inch) round flatbreads, such as naan
- 1/2 cup shredded mozzarella cheese
- 4 Tbsp. shredded Parmesan cheese, divided
- 1 (14 oz.) can quartered artichokes in water, drained
- 1/2 cup cherry or grape tomatoes, halved
- 1 cup fresh baby spinach, roughly chopped
- 1/2 tsp. dried basil or 1 1/2 tsp. fresh basil
- Kosher salt and black pepper
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- Combine 4 tablespoons of olive oil, garlic, and parsley. Spread the mixture over each flatbread. Sprinkle with mozzarella cheese and 2 tablespoons of Parmesan cheese.
- Toss artichokes, tomatoes, spinach and basil with 2 tablespoons of olive oil. Season with salt and pepper to taste. Spoon the mixture over each flatbread and sprinkle the top with remaining 2 tablespoons of Parmesan cheese.
- Bake for 10-12 minutes, or until the bottom and edges are golden crisp. Slice and serve warm.
Nutrition
- Serving Size: 2 slices
- Calories: 393
- Sugar: 3 g
- Sodium: 593.8 mg
- Fat: 25.2 g
- Carbohydrates: 32.5 g
- Protein: 13.1 g
- Cholesterol: 6.1 mg
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Recipe originally posted December 2015, updated February 2020 with new photos, rewritten post, and additional information. No change to the recipe.
Overall very good, but felt like it could have had more flavor with spices.
One of my favorite recipes, I could eat these on a weekly basis
Thank you!
Great recipe! All ages liked this flatbread. I chopped artichokes up a bit to make it easier to eat.
Thank you!
delicious!
I have made this a half dozen times this summer, and all my friends thought it was fantastic. I make the parsley garlic oil in advance, and then throwing the rest together is very simple when guests arrive. i’ve made it on the grill and in the oven and on a pizza stone. The stone is my favorite, it crisps up the bottom. Thank you for your terrific recipe
Thank you Alan! So happy to hear you enjoyed the flatbread.
Easy to substitute kale for the spinach and get creative with other ingredients. I love this recipe and the oil blended with garlic and herbs is such a great base! Thank you. Artichokes are a must! Yummy!
Thank you Gayle! So happy to hear you enjoyed it.
LOVE this recipe. Thank you so much! The ingredients work really well together-there is so much flavor in every bite. My husband and I ate it exactly as written and we both thought it was absolutely delicious. I made a few substitutions for my children’s flatbreads due to allergies and intolerances but the recipe is so good it withstood the changes and satisfied my very picky family. For my gluten free son, I used corn tortillas instead of flatbread, for my two dairy free children, I omitted the cheese, and for my daughter who won’t eat tomatoes I used black olives.
I will definitely make this again and can’t wait to try your other flatbread recipes.
That’s so great Mia! I’m so happy you all enjoyed the flatbread. Thank you for the feedback.
I saved this recipe in pinterest a while ago and forgot about it. And tonight will be the night that I am going to use it as inspiration. I am using naan bread, pesto, marinated artichokes, cherry tomatoes with mozzarella and goat cheese! I am excited to try it out!
I hope you enjoy it Jenn!
What a wonderfully delicious pizza. I was craving a pizza for sometime love all the veggies. Lots of left overs for 1person but I’m sure will be able to reheat in oven or air fryer. May even freeze some to see how that works. Thank you
Thank you Connie! So happy to hear that you love this flatbread.
I always make extra , and heat in the oven at 350 for about 5 minutes. It’s delicious the next day too!
I’ve made this flatbread many times, it’s always a crowd pleaser! Everyone asks for a recipe. Also, adding cooked bacon on top works very well too!
That’s so good to hear! Thank you.
I love your idea of mixing the ingredients in the olive oil. When I make this for a quick lunch, I just put the olive oil on the naan. This sounds so much better. One thing I do add is black olives.
Has anyone prepared this in advance of a party? I was thinking of preparing the mixture ahead of time & having my cheese shredded. Then at the last minute I could put it on the naan to bake & serve warm. Will the spinach get too limp & soggy?
Also wondered if anyone put it ALL TOGETHER on the Naan ahead of time? Did it make the naan soggy?
Thanks in advance for any replies or advice.
Sorry, I am reposting this because my email was incorrect on the original post & I couldn’t edit or delete it.
Just devoured a whole flatbread! Made it exactly according to the recipe, except for a little sprinkle of red pepper flakes. Couldn’t have been any better! Crispy and flavorful!! Thanks for sharing.
So glad you are enjoying the flatbread Marlinda! Thank you so much for your feedback.
This is delicious! Maybe it serves four for an appetizer, but I will eat a whole one for a meal! Have made this over and over!
That’s great Lou! So glad you’re enjoying it.
This is absolutely wonderful. Thank you!
Thank you!
I want to try this but only have frozen spinach on hand. Any way I can make it work?
It might work! You would have to thaw it out and get as much of that water out. It’s so hard to say since I haven’t tried it with frozen spinach. But let me know how it turns out for you.
I used frozen spinach and it worked beautifully. I thawed it quickly in warm tap water, and then spun it dry.
Thank you for sharing this recipe. Found it just looking around for fresh ideas for a residence hall dining service. Our college aged residents loved it. Looks like you have a lot of recipes I’ll be trying out. Thanks again!
That’s so cool James! Thanks for sharing the recipe with your college aged residents. So happy you all enjoyed it!
Made this for girls night. Loved it!
So happy! Thanks Karen 🙂
my favorite kind of recipes… easy… colorful and tasteful… I’m so trying this for dinner:)
I hope you enjoy it!
Very healthy appetizer indeed!
Thank you!
This looks delicious and I hope to try it soon. I can only find frozen, not fresh, Naan. Do you recommend using frozen Naan for this dish?
Thanks.
Hi Brenny, I would recommend you cook the naan before adding the toppings. Thanks!
My advise is to make your own Google “naan reipe”. It’s easy and fun and delicious. You may never buy naan again!