Artichoke-Spinach Flatbread Cheese Crust Pizza

Ingredients

Estimated total cost: €14.40 · €2.40/serving

• 1 cup balsamic vinegarEst. price €1.20–€3.50
• 6 Flatout Light Italian Herb flatbreadsEst. price €2.50–€5.00
• 3/4 cup Prego Light Homestyle Alfredo sauceEst. price €1.80–€3.00
• 3 cups grape tomatoes, halvedEst. price €3.00–€5.50
• 3/4 cup shredded reduced-fat mozzarella cheese (I like Sargento)Est. price €1.50–€2.80
• 1 (15-ounce) can quartered artichoke hearts, drained and choppedEst. price €2.00–€3.75
• 6 cups baby spinachEst. price €2.40–€4.20

Steps

1. 1

   Begin by preheating the oven to 350˚F. Then, prepare two baking sheets by lining them with aluminum foil.

2. 2

   Begin by heating the balsamic vinegar in a small saucepan over medium heat until it reaches a boil. Lower the heat to medium-low and allow the vinegar to simmer until it thickens and reduces by half, which should take around 20 to 25 minutes.

3. 3

   Prepare the baking sheets by laying out the flatbreads and spraying them with cooking oil. Bake in the preheated oven for 5 to 6 minutes until lightly golden. Once done, take them out of the oven while keeping it heated for further use.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  Flatbread pizzas have origins in various cultures, including Mediterranean and Middle Eastern cuisines. Artichokes are commonly used in Italian dishes, while spinach has been a staple in Mediterranean cooking for centuries.

• Seasonal note

  Artichokes and tomatoes are in season during the spring and summer months, making this dish ideal for those seasons. Spinach is often available year-round.

• Health note

  This Artichoke-Spinach Flatbread Cheese Crust Pizza is a good source of fiber, vitamins A and C, and protein. However, it is moderately high in sodium and sugar, so it should be consumed in moderation as part of a balanced diet.