Spinach-Artichoke Flatbread

Spinach-Artichoke Flatbread


And those crispy edges?! BRB, making this every week now.
  • 3 tbsp. plus ½ 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
  • ½ 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.)
  • ½ c. finely grated Parmesan
  • Fresh basil leaves, for serving
  1. 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.
  2. In same skillet over medium heat, heat remaining ½ teaspoon olive oil. Cook spinach, stirring occasionally, until just wilted, 2 to 3 minutes. Transfer to a medium bowl.
  3. 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.
  4. Spread top of dough with garlic oil. Top with spinach, artichokes, ricotta, and Parmesan.
  5. Bake flatbread, rotating pan halfway through, until crust is golden brown and crispy, 15 to 17 minutes.
  6. Let cool slightly. Finely chop more anchovies and sprinkle over flatbread. Top with basil.

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