Flatbread Pizza recipe

Ingredients

Creamy Artichoke Spread (makes a little extra)

• 1 cup cooked white beans, drained and rinsed
• 3 canned artichokes, halved
• 1 tablespoon lemon juice
• ¼ teaspoon sea salt
• ½ garlic clove
• 3 tablespoons extra-virgin olive oil

Spinach Pesto

• ½ cup pepitas
• ½ garlic clove
• ¼ teaspoon sea salt
• 2 tablespoons lemon juice
• 2 cups loose-packed spinach
• ¼ cup extra-virgin olive oil

For the pizza

• 1 Angelic Bakehouse Flatzza Crust
• Several handfuls of fresh spinach
• 1 cup white cheddar cheese
• 4 canned artichokes, quartered
• ½ cup finely chopped parsley
• Handful of mint leaves
• Handful of microgreens
• Red pepper flakes, optional

Instructions

• Make the Creamy Artichoke Spread: In a food processor, combine the beans, artichokes, lemon juice, salt, garlic, and olive oil and puree until creamy. Scoop the mixture out of the food processor and set aside.
• Make the Spinach Pesto: In the food processor, combine the pepitas, garlic, salt, lemon juice, and spinach. Pulse until the pepitas are well chopped. Drizzle in the olive oil and pulse until combined.
• Preheat the oven to 400°F.
• Place the Flatzza crust on a baking sheet. Spread a layer of the artichoke spread over the crust (you likely won’t use it all). Lay the spinach leaves on top (see video), then top with ¾ cup of the cheese, the artichokes, and the remaining ¼ cup cheese. Bake for 10 to 14 minutes or until the cheese is bubbling.
• Remove from the oven and top with dollops of pesto and sprinkle with the parsley, mint leaves, microgreens, and red pepper flakes, if desired. Slice and serve.