Spinach Artichoke Flatbreads
MAKES 2 FLATBREADS
This “wait 24 hours to consume fresh bread” rule really throws a wrench in pizza night. The best way around this is to find a safe flatbread, like pita or naan. You have to be a little careful with naan bread because a lot of brands include yogurt, but I never have an issue with finding at least one safe option. If you’re gluten free, Trader Joe’s makes a delicious cauliflower crust that’s small in diameter. As for cream cheese, you’ll want to watch for additives like carrageenan. I recommend Arla or Organic Valley, but some store-name brands are also fine. Since my best friend is a vegetarian, I made this for my friends one girls’ night and they couldn’t get enough.
2 pita or naan breads (made without yogurt), purchased (thawed if frozen)
5 plain artichoke hearts, drained and rinsed well or thawed (if using jarred or canned, look for them in water only, no spices)
1 (10-ounce) bag fresh baby spinach
2 teaspoons olive oil
1 clove garlic, minced
3 ounces plain cream cheese (carrageenan-free)
½ teaspoon fresh black pepper
¼ teaspoon kosher salt
Chopped fresh basil for garnish
Crushed red pepper flakes for garnish (optional)
Preheat the oven to 425°F. Place the naan or pita directly on the middle oven rack and toast for 5 minutes until slightly crispy.
Meanwhile, roughly chop the artichoke hearts and spinach. In a large skillet, warm the olive oil over medium heat and add the garlic. Sauté until fragrant, about 1 minute. Add the artichoke hearts and spinach and cook, stirring, until the spinach is wilted, 2 to 3 minutes. Add the cream cheese, pepper, and salt. Stir until well blended.
Remove the flatbreads from the oven and place on a work surface. Spread the spinach-artichoke mixture on top of the toasted breads, dividing evenly. Place the flatbreads back into the oven, directly on the rack, and bake until browned and bubbly, another 5 to 7 minutes. If the flatbreads aren’t brown enough on top for you, broil under high heat on the upper rack for 1 minute. Slice into appetizer-sized pieces,garnish with fresh basil and set out red pepper flakes for sprinkling, and serve.
