These easy cheesy flatbread pizzas are topped with a speedy homemade spinach artichoke dip, fresh tomatoes, and lots of melty Cabot Monterey Jack cheese!
Using fluffy flatbreads as an easy homemade pizza crust is one of my favorite tricks for saving time in the kitchen. Especially during busy weeknights!
Skip delivery, nix the frozen boxed pizza, and whip up a delicious homemade pizza in no time with the help from some fluffy flatbread.
You can use naan bread, pita bread, or your favorite bakery flatbread to make these easy peasy pizzas.
My favorite lately is garlic naan. It adds so much extra flavor!
I’m so so excited for you to try this recipe!
These pretty pizzas are quick, easy, and oh so delicious. They’re great for lunch while your working from home or as a speedy weeknight dinner for your crew.
Sometimes I’ll even cut them into strips or squares to serve them as an appetizer for friends at game night. Add a little drizzle of balsamic glaze and they’re instantly fancy!
Cabot Cheese FTW!
If you’ve been around this little blog of mine for a bit, you know the absolute love affair I have with Cabot cheeses.
We’ve worked together for years and even before I teamed up with this amazing crew, I’ve been a longtime supporter of their insanely delicious cheeses.
I recently moved to Texas (more on that later! ahhh!) and one of the first things I did was check out literally every grocery store in my area to see who carried my favorite foods and where I could get my Cabot fix.
Thankfully I found several grocery stores that had it. WOOT!
I’m super excited to be partnering with Cabot Creamery Co-operative again for this easy, cheesy flatbread pizza.
If you’re new to all things Cabot, they’re an amazing co-operative owned by farm families throughout New England and New York. They’re a certified B Corporation and 100% of the profits go back to the farmers. They also make really really ridiculously good cheese. For sure check them out if you haven’t yet!
My favorites are the Habanero Cheddar and Vermont Extra Sharp Cheddar Cheese. Ooh! Also their Pepper Jack and Monterey Jack cheeses are a must for melty dips and sauces. <– helloooo delicious!
You can check out their full assortment of cheeses on their website.
Flatbread Pizza Toppings
For my flatbreads I kept things simple with a sprinkling of fresh tomato and some extra slices of artichoke; however, there are so many delicious topping combinations you could try.
Thinly sliced or minced red onion pairs marvelously with these flatbreads. You could also add some fresh chopped basil on top or even add sautéed mushrooms. Yum!
Another lovely topping idea is a sweet balsamic glaze. You can purchase these in the oil/vinegar section of the grocery store or whip up your own by reducing balsamic vinegar with some sugar. It’s delicious!
Cheesy Spinach Artichoke Flatbread Pizzas
These feisty flatbread pizzas can be made a few different ways.
First off, if you ever find yourself with leftover spinach dip on hand, you have gooooot to make these pizzas! It’s a fantastic, zero-waste way to jazz up those leftovers.
This time around I made my spinach artichoke dip from scratch and made exactly what I needed to create 4 flatbread pizzas. Feel free to double this recipe if you need to make more or halve it if you just need two.
Want to make one single flatbread pizza? Go for it! You can make the full amount of dip (or halve it) then squirrel it away to reheat later as a snack. Leftover spinach dip is also great as a sandwich spread for grilled cheese (YESSS!) and can even be folded into an omelet for breakfast.
Ready to get your flatbread on? Let’s do this!
Cheesy Spinach Artichoke Flatbread Pizza
These easy cheesy flatbread pizzas are topped with a speedy homemade spinach artichoke dip, fresh tomatoes, and lots of melty Cabot Monterey Jack cheese!
- 4
flatbreads
(naan, garlic naan, pita bread, etc…) - 2
cups
chopped fresh baby spinach - ¼
cup
jarred quartered artichoke hearts
(plus extra for topping) - 4
oz
cream cheese - ¼
cup
mayo - 1-2
cloves
garlic - ½
tsp
salt - ¼
tsp
pepper - ⅛
tsp
crusbed red pepper flakes
(plus extra for topping) - 1.5
cups
grated Cabot Monterey Jack Cheese
(plus extra for topping) - 1
Roma tomato
Prep and measure ingredients while oven preheats.
Place flatbreads on a baking sheet on center rack and bake for 5-8 minutes to lightly crisp. For an extra crisp base you can also brush/spray the flatbreads with a little oil.
While your flatbreads crips, prep the spinach artichoke dip.
Chop spinach, garlic, and artichokes. Remove seeds from Roma/plum tomato and finely chop. Set aside for topping.
Add cream cheese to a medium-sized microwave safe bowl and heat for about 20-30 seconds to soften. Add mayo along with spinach, garlic, and artichokes hearts.
Season with salt, pepper, and red pepper flakes then add grated cheese and mix well.
Spread spinach dip mixtuture on crisped flatbreads and top with any additonal cheese, artichoke, and red pepper flakes you’d like to add. Sprinkle with tomatoes and bake for 10 minutes at 350°F.
Once your flatbread is crispy and your toppings are melty it’s time to dig in! You can slice it any way you choose from squares to slices to wedges. Enjoy!
Looking to add some tasty extras? Thinly sliced or minced red onion pairs marvelously with these flatbreads. You could also add some fresh chopped basil on top or even add sautéed mushrooms. They’re also delicious drizzled with a sweet balsamic glaze/reduction. YUM!
No fresh spinach? No problem! If you have creamed spinach squirreled away in your freezer it makes a fantastic base!
To serve a crowd, this recipe easily doubles, triples, or quadruples. Have a quick and easy flatbread pizza party with friends or family and let everyone choose their toppings!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extras/swaps and enjoy!
If you get a chance to try these Spinach Artichoke Flatbread Pizzas, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Hungry for More?
Check out some of my favorite Cabot recipes below:
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