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Spinach and Artichoke Flatbread

Spinach and artichoke flatbread bakes on naan with a creamy, cheesy topping until the edges are golden and the center is bubbling. It’s an easy oven-baked appetizer with spinach, artichoke hearts, mozzarella, and Parmesan.
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Prep Time 15 minutes
Cook Time 14 minutes
Resting 5 minutes
Total Time 34 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 545
Ingredients Equipment Method Notes

Ingredients
  

  • 4 naan flatbreads about 8 inches each
  • 1 tbsp olive oil
  • 4 oz cream cheese softened
  • 0.33 cup sour cream
  • 1 cloves garlic minced
  • 0.5 tsp ground black pepper
  • 1 package (10 oz) spinach frozen chopped, thawed and squeezed very dry
  • 1 can (14 oz) artichoke hearts drained and chopped
  • 1 cup mozzarella cheese shredded
  • 0.33 cup Parmesan cheese grated

Equipment

  • 2 13x18-inch rimmed baking sheets

Method
 

  1. Heat the oven to 425°F.
  2. Line two 13x18-inch rimmed baking sheets with parchment paper.
  3. Arrange 2 naan on each sheet.
  4. Brush the tops of the naan evenly with the olive oil.
  5. In a medium bowl, stir the cream cheese and sour cream until smooth.
  6. Stir in the garlic, black pepper, spinach, artichokes, mozzarella, and Parmesan.
  7. Spread the mixture evenly over the naan, leaving a narrow border.
  8. Bake for 10–14 minutes, switching the sheets between racks halfway through, until the edges are golden and the topping is bubbling.
  9. Let the flatbreads rest for 5 minutes.
  10. Cut and serve the flatbreads.

Notes

Squeeze the thawed spinach very dry to help keep the topping from becoming watery. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the creamy topping may change texture. For a lighter option, replace the sour cream with plain Greek yogurt.