Zesty Artichoke and Spinach Flatbread
Veggie, Vegetarian, Gluten-Free · Main Course
30 min
Cook time
4
Servings
318
Calories
7
Steps
- Prepare the Dough: In a large bowl, mix 2 cups of gluten-free flour, 1 tsp salt, and 1 tbsp olive oil. Gradually add 3/4 cup warm water and knead until the dough is smooth, about 5 minutes. Let it rest for 15 minutes.
- Preheat Oven: Set your oven to 425°F (220°C) and place a pizza stone or an inverted baking sheet inside to heat.
- Prepare Toppings: In a skillet over medium heat, sauté 1 cup chopped artichoke hearts and 2 cups fresh spinach with 2 cloves minced garlic and a pinch of chili flakes until the spinach wilts.
- Roll Out Dough: On a piece of parchment paper, roll the dough into a thin layer, about 1/4 inch thick. Transfer it, along with the parchment, to the preheated stone or baking sheet.
- Assemble Flatbread: Spread the sautéed spinach and artichokes evenly over the dough. Scatter 1/2 cup sliced cherry tomatoes and dollops of 1/2 cup dairy-free ricotta cheese on top.
- Bake: Bake in the preheated oven for 12-15 minutes until the edges are crisp and lightly browned.
- Finish and Serve: Remove from the oven, drizzle with a little more olive oil and fresh herbs like basil or parsley. Cut into slices and serve hot.
Recipes are for general inspiration and may not fit every dietary need. Consult a professional for medical or allergy-related guidance.
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