Artichoke Mortadella Flatbread Pizzas Recipes

SPINACH-ARTICHOKE GARLIC NAAN PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine 1 1/2 tablespoons olive oil, garlic, and minced parsley in a small bowl; brush onto the naan.
• Sprinkle naan with mozzarella cheese, followed by 1 1/2 tablespoons Parmesan cheese.
• Toss spinach, artichoke hearts, onion, sun-dried tomatoes, and salt with remaining 1 tablespoon olive oil. Spread evenly over the flatbread. Sprinkle with remaining Parmesan cheese. Transfer naan flatbread to the prepared baking sheet.
• Bake in the preheated oven until the bottom and edges start to turn golden brown, 10 to 12 minutes. Slice and serve warm.

SPINACH-ARTICHOKE FLATBREAD PIZZAS

Steps:

• Preheat the oven to 350˚F. Line 2 baking sheets with foil.
• In a small saucepan, bring the balsamic vinegar to a boil over medium heat. Reduce the heat to medium-low and simmer until the balsamic vinegar starts to thicken and has reduced by half, 20 to 25 minutes.
• Meanwhile, lay out the flatbreads on the prepared baking sheets and coat with cooking spray. Bake for 5 to 6 minutes. Remove from the oven but leave the oven on.
• Spread 2 tablespoons Alfredo sauce evenly onto each flatbread. Top each with 1 cup spinach, 1/2 cup grape tomatoes, 1/4 cup artichokes, and 2 tablespoons mozzarella.
• Return to the oven and bake until the cheese is melted, 7 to 9 minutes. Remove from the oven and drizzle the balsamic reduction evenly over each pizza.