Spinach-Artichoke Flatbread
Spinach and artichoke are a favorite flavor combination, making this spinach-artichoke flatbread pizza an elegant and simple dinner option. The recipe features spicy garlic and anchovy oil, which turn the garlic slightly sweet and the anchovies mellow while maintaining their umami flavor. The flatbread is perfect for those who aren’t big fans of tinned fish, as the anchovies add a salty and bright note. The ingredients include spinach, marinated artichoke hearts, ricotta, Parmesan, basil, and pizza dough. The dough can be made or purchased, and it’s recommended to leave it out for at least 30 minutes to warm up and soften. Organizing the ingredients before assembly is also recommended for a quick assembly process.
Ingredients
- 3 tbsp. plus 1/2 tsp. extra-virgin olive oil divided, plus more for pan
- 6 cloves garlic finely chopped
- 1 2-oz. can oil-packed anchovy fillets, oil reserved
- 1 tbsp. dried oregano
- 1/2 tsp. crushed red pepper flakes
- 6 oz. baby spinach
- All-purpose flour for surface
- 16 oz. store-bought pizza dough room temperature
- 1 c. marinated artichoke hearts
- 1 c. ricotta about 8 oz.
- 1/2 c. finely grated Parmesan
- Fresh basil leaves for serving
Instructions
- Preheat oven to 500°. In a medium skillet over medium-low heat, heat 3 tablespoons olive oil. Add garlic, 3 anchovies, and anchovy oil and cook, stirring occasionally, until garlic is caramelized, 5 to 6 minutes. Stir in oregano and red pepper, then transfer to a small bowl.
- In same skillet over medium heat, heat remaining 1/2 teaspoon olive oil. Cook spinach, stirring occasionally, until just wilted, 2 to 3 minutes. Transfer to a medium bowl.
- On a lightly floured surface, gently stretch dough with your fingertips. Lightly grease a baking sheet with oil, then place dough on sheet. Stretch dough to cover entire sheet. If dough doesn’t stretch completely, let rest 15 minutes and stretch again.
- Spread top of dough with garlic oil. Top with spinach, artichokes, ricotta, and Parmesan.
- Bake flatbread, rotating pan halfway through, until crust is golden brown and crispy, 15 to 17 minutes.
- Let cool slightly. Finely chop more anchovies and sprinkle over flatbread. Top with basil.