As a baked dip or bite-size snack, spinach and artichoke are one of our favorite flavors.
In this recipe, we make a flatbread pizza that's easy enough for a weeknight dinner yet spectacular enough for guests.
Spicy garlic and anchovy oil distinguish this spinach-artichoke flatbread. After heating the oil with garlic and anchovies, the garlic becomes somewhat sweet and the anchovies mellow but retain their umami taste.
This recipe simply requires spinach, marinated artichoke hearts, ricotta, Parmesan, basil, and pizza dough, which are readily available. You can create your own dough or buy it (ask your neighborhood pizza restaurant!).
Regardless, leave the pizza dough out for at least 30 minutes to warm up and soften, making it easier to stretch. We also advocate assembling all elements (“mise en place”) before assembly—it goes swiftly.
Use 3 Tbsp. plus 1/2 tsp. extra-virgin olive oil, divided, plus more for pan. 6 finely chopped garlic cloves 1 2-oz. can oil-packed anchovy fillets, oil saved 1 Tbsp dried oregano 1/2 tsp. red pepper flakes 6 oz. baby spinach
All-purpose flour (16 oz) for surface. pizza dough from the shop, room temperature 1-c. marinated artichoke hearts ricotta (8 oz.) 1/2 c. finely grated Parmesan Serve fresh basil leaves.