spinach artichoke flatbread

Artichoke Tomato and Spinach Flatbread

  • 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. 



  • 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.

Keywords: flatbread pizza, flatbread appetizer recipe