Spinach Artichoke French Bread Pizzas
These easy spinach artichoke french bread pizzas are a perfect weeknight recipe! A fun and lighter spin on classic spinach artichoke dip!
Let’s talk lazy man pizza. Well, okay, not completely, totally, over-the-top lazy since we still have to make the topping. But you catch my drift. What I’m throwing your way.
This spinach artichoke bread is what you make when you want all the goodness of pizza but don’t feel like rolling out the dough.
And as I’m typing this, I’m realizing that I may sound a tad bit ridiculous. Because rolling out pizza dough is not exactly hard. So maybe I should go another way. Let’s say that these are what you make when you want something a little different!
Something different that also happens to be super simple. Because let’s be real. During the workweek that’s about all my brain can handle. Tasty, fast, and … cheese. Cheese never hurts, am I right or am I right?
So, this recipe was inspired by my spinach artichoke sweet potato skins. Which I still love dearly.
But sometimes you just want carbs. Know what I mean? So that’s exactly what we have here today. Cheesy spinach artichoke goodness layered on top of slightly crispy yet still soft and delicious bread. Oh my heavens!
Now, the other fun part about this recipe is that while it totally works for dinner (served with a salad please!), it also makes a fantastic option for an appetizer. Just how fun would this be for a party??
Plus, it is much lighter than a classic spinach artichoke dip. It’s like all the fun parts about that dip but in a better for you sort of way.
Although please, by no means take that as me saying that this is super crazy healthy. There is still cheese involved after all! I’m just saying that it’s not so heavy, has plenty of freshness, all that jazz.
Tips & Tricks For This Spinach Artichoke Bread
Now, a few specific things I want to cover. This recipe is pretty darn fast. I clocked myself several times at just a slight touch over 30 minutes.
But since I like to give you options, here we go:
- You can make the spinach / artichoke topping part in advance so it’s ready to go come dinner. Then all you need to do is assemble and bake.
- Have leftovers or just want to make these completely in advance? Wrap the cooked and cooled pizzas in aluminum foil and store in the fridge. When ready to enjoy, put the wrapped pizzas back in a 350 to 375ºF oven and heat until hot!
And that’s a wrap my friends! <– Catch that joke? Yeah, I know, I’m not actually all that funny.
Additional Flatbread Pizza Recipes You Might Enjoy!
- Veggie and Pesto Flatbread Pizza
- Thai Chicken Pita Pizzas
- Summer Garden Veggie Flatbreads
- Bacon, Brie and Pear Flatbreads
- Blueberry Basil Ricotta Flatbreads
- Sweet Potato and Brown Butter Flatbreads
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 1 large loaf (about 13 ounces) french bread
- 2 tablespoons olive oil, divided
- 1 small onion, chopped
- 3 large cloves garlic, minced
- 5 ounces fresh baby spinach leaves
- ½ cup chopped artichoke hearts (from a can)
- ¼ teaspoon fine sea salt
- ¼ teaspoon red pepper flakes
- ¾ cup ricotta, strained if watery
- 1 heaping cup freshly shredded mozzarella cheese
- Preheat the oven to 375ºF. Line a large baking sheet with parchment paper. Slice the loaf of bread in half lengthwise, then cut each half into 4 equal pieces (you can also leave the halves whole - I just find it easier to cut before baking!). Place the pieces on the prepared baking sheet and set aside.
- Set a large skillet over medium heat. Add in 1 ½ tablespoons of the olive oil. When hot, add in the onion and cook for about 4 to 5 minutes, until tender. Add in the garlic and cook for 30 seconds, until fragrant. Reduce the heat to medium low. Add the spinach to the skillet, a few handfuls at a time, and cook until completely wilted. Remove from the heat. Stir in the artichokes, salt and red pepper flakes. Taste and season with additional salt and red pepper if needed.
- Add the ricotta and the remaining ½ tablespoon olive oil to a small bowl and mix until combined. Season with salt and red pepper flakes to taste. Smear an equal amount of the ricotta mixture onto each piece of bread. Next, top each piece with an equal amount of the spinach / artichoke mixture, and finally sprinkle with some of the mozzarella.
- Bake for about 10 to 12 minutes, until the bread is crisp and the cheese is melted. Serve immediately.
You really want to stick with french bread here. It’s nice and soft and works well after baking for this recipe! I tried this once with a heartier / crustier loaf and it’s sort of hard to eat that way (and almost too much bread)! Also, make sure you grab a loaf of french bread and not a baguette!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 313 Total Fat: 11g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 19mg Sodium: 612mg Carbohydrates: 39g Fiber: 3g Sugar: 4g Protein: 15g