Cheesy Spinach Artichoke Flatbread Pizzas

Ingredients

• 4 flatbreads (naan, garlic naan, pita bread, etc…)
• 2 cups chopped fresh baby spinach
• 1/4 cup jarred quartered artichoke hearts (plus extra for topping)
• 4 oz cream cheese
• 1/4 cup mayo
• 1-2 cloves garlic
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/8 tsp crusbed red pepper flakes (plus extra for topping)
• 1.5 cups grated Cabot Monterey Jack Cheese (plus extra for topping)
• 1 Roma tomato

Instructions

1. Preheat oven to 350°F.
2. Prep and measure ingredients while oven preheats.
3. 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.
4. While your flatbreads crips, prep the spinach artichoke dip.
5. Chop spinach, garlic, and artichokes. Remove seeds from Roma/plum tomato and finely chop. Set aside for topping.
6. 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.
7. Season with salt, pepper, and red pepper flakes then add grated cheese and mix well.
8. 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.
9. 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!