Artichoke, Tomato and Spinach Flatbread

• Vegetarian

• Produce

  • 1 cup Baby spinach, fresh leaves
  • 1/2 tsp Basil, dry leaves
  • 1/2 cup Cherry tomatoes
  • 2 Garlic cloves, medium
  • 2 tbsp Parsley, fresh

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 6 tbsp Olive oil

• Bread & Baked Goods

  • 2 (8-inch round flatbreads, round

• Dairy

  • 1/2 cup Mozzarella cheese
  • 4 tbsp Parmesan cheese

• Liquids

  • 1 (14 oz. can Artichokes in water

Found on littlebroken.com

Description

Ingredients

• 2 medium garlic cloves, minced
• 2 Tbsp. fresh minced parsley
• 6 Tbsp. olive oil, divided
• 2 (8-inch) round flatbreads
• ½ cup shredded mozzarella cheese
• 4 Tbsp. shredded parmesan cheese, divided
• 1 (14 oz.) can quartered artichokes in water, drained
• ½ cup cherry tomatoes, halved
• 1 cup fresh baby spinach leaves, roughly chopped
• ½ tsp. dry basil leaves
• salt and pepper

Directions

• Preheat the oven to 425F. Line a large baking sheet with parchment paper. Set aside.
• In a small bowl, combine garlic, parsley and 4 tablespoons of olive oil. Spread the mixture evenly over each flatbread. Then sprinkle with mozzarella and 2 tablespoons of parmesan cheese.
• Toss artichokes, tomatoes, spinach and basil with the remaining 2 tablespoons of olive oil. Season with salt and pepper to taste. Arrange the mixture on top of the cheese. Sprinkle the remaining 2 tablespoons of parmesan cheese on top.
• Bake flatbread on the prepared baking sheet for 10-12 minutes or until crisp and golden.
• Slice and serve warm.
• Serves 4 as appetizer or 2-3 as light meal.