Post by Loupy on Oct 30, 2015 13:38:37 GMT -7
Spinach Artichoke Flatbreads
From: Emily @ www.emilybites.com/
These Spinach Artichoke Flatbreads give you all the creamy, cheesy deliciousness of your favorite dip baked over a thin, crispy pizza crust – no chips required! These flatbreads come together very quickly and it’s easy to double or triple the recipe to serve as a family dinner or as a tasty handheld snack at a party or during the big game. I added tomatoes on top for fun and color but you could easily omit them or replace them with other veggies you love or with chicken or steak to satisfy the meat-lovers in your house.
yield: 2 FLATBREADS
INGREDIENTS:
1 ½ cups fresh spinach
1 garlic clove, minced
2 oz 1/3 less fat cream cheese, softened
2 tablespoons fat free sour cream
¾ cup 2% shredded Mozzarella, divided
3 tablespoons chopped canned artichoke hearts, packed in water and drained
A pinch of black pepper
A pinch of crushed red pepper flakes
2 Flatout Rustic White Artisan Thin Crust flatbreads*
1 teaspoon grated Parmesan
4 grape tomatoes, sliced thin or diced
DIRECTIONS:
Preheat the oven to 375.
Lightly mist a small skillet with cooking spray and bring to medium heat.
Add the spinach and cook for about a minute.
Add the minced garlic and cook for an additional 30 seconds or until garlic is fragrant and spinach is wilted.
In a mixing bowl, combine the spinach and garlic with the cream cheese, sour cream, ¼ cup of the Mozzarella, artichokes, black pepper and red pepper flakes.
Stir until well combined.
When the oven is pre-heated, place the flatbreads directly onto the middle rack of the oven and bake for about 3 minutes until they stand firm when lifted.
Remove from the oven and divide the cream cheese mixture between the two flatbreads.
Spread in a thin layer across the surface leaving a bit of room around the edges for a crust.
Sprinkle with the remaining Mozzarella, grated Parmesan and add the tomatoes over the top.
Return the flatbreads to the oven, directly on the rack (make sure no ingredients are hanging over the edge).
Bake for another 4 minutes until the flatbread is lightly golden and cheese is melted.
Slice with a pizza cutter and serve.
* www.flatoutbread.com/products/thin-crust-artisan-pizza/rustic-white/
WEIGHT WATCHERS POINTS PLUS:
9 per flatbread (P+ calculated using the recipe builder on weightwatchers.com)
NUTRITION INFORMATION:
357 calories,
38 g carbs,
14 g fat,
22 g protein,
5 g fiber
From: Emily @ www.emilybites.com/
These Spinach Artichoke Flatbreads give you all the creamy, cheesy deliciousness of your favorite dip baked over a thin, crispy pizza crust – no chips required! These flatbreads come together very quickly and it’s easy to double or triple the recipe to serve as a family dinner or as a tasty handheld snack at a party or during the big game. I added tomatoes on top for fun and color but you could easily omit them or replace them with other veggies you love or with chicken or steak to satisfy the meat-lovers in your house.
yield: 2 FLATBREADS
INGREDIENTS:
1 ½ cups fresh spinach
1 garlic clove, minced
2 oz 1/3 less fat cream cheese, softened
2 tablespoons fat free sour cream
¾ cup 2% shredded Mozzarella, divided
3 tablespoons chopped canned artichoke hearts, packed in water and drained
A pinch of black pepper
A pinch of crushed red pepper flakes
2 Flatout Rustic White Artisan Thin Crust flatbreads*
1 teaspoon grated Parmesan
4 grape tomatoes, sliced thin or diced
DIRECTIONS:
Preheat the oven to 375.
Lightly mist a small skillet with cooking spray and bring to medium heat.
Add the spinach and cook for about a minute.
Add the minced garlic and cook for an additional 30 seconds or until garlic is fragrant and spinach is wilted.
In a mixing bowl, combine the spinach and garlic with the cream cheese, sour cream, ¼ cup of the Mozzarella, artichokes, black pepper and red pepper flakes.
Stir until well combined.
When the oven is pre-heated, place the flatbreads directly onto the middle rack of the oven and bake for about 3 minutes until they stand firm when lifted.
Remove from the oven and divide the cream cheese mixture between the two flatbreads.
Spread in a thin layer across the surface leaving a bit of room around the edges for a crust.
Sprinkle with the remaining Mozzarella, grated Parmesan and add the tomatoes over the top.
Return the flatbreads to the oven, directly on the rack (make sure no ingredients are hanging over the edge).
Bake for another 4 minutes until the flatbread is lightly golden and cheese is melted.
Slice with a pizza cutter and serve.
* www.flatoutbread.com/products/thin-crust-artisan-pizza/rustic-white/
WEIGHT WATCHERS POINTS PLUS:
9 per flatbread (P+ calculated using the recipe builder on weightwatchers.com)
NUTRITION INFORMATION:
357 calories,
38 g carbs,
14 g fat,
22 g protein,
5 g fiber
