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.

spinach artichoke flatbread

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:

ingredients for spinach flatbread

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. 

flatbread on a sheet pan

Sprinkle with mozzarella cheese and about 2 tablespoons of Parmesan cheese.

flatbread appetizer recipe with naan bread

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.

spinach artichoke mixture in a bowl

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. 

spinach flatbread on sheet pan

Love flatbread appetizer recipes? Try our Chicken BBQ Flatbread, Avocado Pizza, Easy Salad Pizza or Fig and Caramelized Onion Flatbread.

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spinach artichoke flatbread

Artichoke Tomato and Spinach Flatbread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews
  • Author: Katya
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 mins
  • Yield: 4 1x
  • Category: Appetizer
  • Method: Baked
  • Cuisine: Mediterranean


Golden crisp flatbread smothered in garlic and herb oil, sprinkle of cheese and topped with artichokes, spinach, and tomatoes. 


Units Scale
  • 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


  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
  2. 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.
  3. 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.
  4. Bake for 10-12 minutes, or until the bottom and edges are golden crisp. Slice and serve warm.


  • 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.