Description
A delicious and easy-to-make Artichoke Garden Flatbread topped with artichoke hearts, fresh spinach, cherry tomatoes, and a blend of mozzarella and feta cheese.
Ingredients
- 2 large flatbreads or naan
- 1 cup artichoke hearts, drained and chopped
- 1 cup fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella cheese, shredded
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix the olive oil, minced garlic, oregano, salt, black pepper, and red pepper flakes (if using).
- Place the flatbreads on a baking sheet. Brush the garlic oil mixture evenly over each flatbread.
- Evenly distribute the chopped artichoke hearts, spinach, and cherry tomatoes over the flatbreads.
- Sprinkle the mozzarella cheese and feta cheese on top of the vegetables.
- Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbly and the edges of the flatbread are golden brown.
- Remove from the oven and let cool for a minute. Garnish with fresh basil leaves before slicing and serving.
Notes
- For a gluten-free option, use gluten-free flatbreads or cauliflower crust.
- Add cooked chicken or shrimp for extra protein and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 flatbread
- Calories: 290
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg