"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Spinach & Artichoke Flatbread with Tomato Basil Bruschetta

Published by: Sarah

  • Mar
  • 31

For the Flatbread:
3 T Butter
3 T Flour
2-2½ c. Fat Free Half & Half, divided
1 c. Gruyer Cheese, shredded
1 c. Pecorino Romano, shredded
1 (10 oz.) Frozen Chopped Spinach, thawed & drained
1 (15 oz.) can Artichoke Hearts, quartered
Salt & Pepper to taste
10 slices Provolone, divided
1 pkg.  Mama Mary’s Ultra Thin & Crispy Pizza Crusts

Preheat oven to 400°.
Cook the crusts on mesh pizza pans on the center rack for 8 minutes.
Turn over & cook another 2-3 minutes.
Over medium hi heat, melt butter & whisk in flour.
Slowly add 1½ c. half & half.
Whisk until thickened.
Stir in cheeses.
Cook & stir until cheese is melted.
Add remaining half & half until desired consistency is met.
Stir in spinach & artichokes
Turn off the heat.
Top prebaked crusts with your cheese mixture, spreading to the edges.
Top each with 5 slices provolone.
Return to oven & bake 10 minutes.
Meanwhile make Bruschetta.

For the Bruschetta:
2 Roma Tomatoes, seeded & diced
1 sm. Shallot, chopped
2 lg. Basil Leaves, chiffenade
1 tsp. Good Fruity EVOO
Drizzle of Balsamic Vinegar
Salt & Pepper

Stir together all ingredients & let sit while flatbread bakes.
Top flatbread with the bruschetta when it comes out of the oven.


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