Spinach Artichoke Flatbread
I had a flatbread similar to this at a restaurant in Austin yesterday and I just had to recreate it!
Start by baking a tortilla in the oven for about five minutes or until it hardens a bit. Then turn the oven on broil and watch it very carefully! You want it to get crunchy without burning. I used a wheat tortilla and it its “crunch” was better. Flour tortillas will work as well.
Chop up two 6 ounce jars of marinated artichokes. Make sure you drain all the juices so the flatbread doesn’t get soggy. Also chop up a clove of garlic for some extra kick! Let two or three handfuls of spinach saute on the stove.
When the spinach has wilted, mix up the artichokes, spinach, garlic, and pesto in a bowl. I used about three large spoonfuls of pesto and also sprinkled in a little bit of salt and pepper. I had some diced chicken left over so I threw that in the mix too.
Now, thinly coat the crunchy tortilla with the mix and sprinkle some freshly grated parmesan cheese on top.
Put it back into the oven and bake it until the ingredients on top have warmed up. Mine took about 7-8 minutes. If you want some extra crunch, you can broil it for another minute or so. But I caution you, pay attention! It will burn before you know it.
1 large Wheat/Flour Tortilla
2 handfuls of Spinach
2 6oz. jars of Marinated Artichokes
1/4 cup Parmesan cheese
1/2 cup diced Chicken
3 spoonfuls of Pesto
1 garlic clove