Spinach-Artichoke Flatbread Pizzas

Ingredients for Spinach-Artichoke Flatbread Pizzas

• 240ml balsamic vinegar

• 6 Flatout Light Italian Herb flatbreads

• 180ml Prego Light Homestyle Alfredo sauce

• 6 cups baby spinach

• 3 cups grape tomatoes, halved

• 1 (425g) can quartered artichoke hearts, drained and chopped

• 90g shredded reduced-fat mozzarella cheese (I like Sargento)

Preheat the oven to 350˚F. Line 2 baking sheets with foil.

In a small saucepan, bring the balsamic vinegar to a boil over medium heat. Reduce the heat to medium-low and simmer until the balsamic vinegar starts to thicken and has reduced by half, 20 to 25 minutes.

Meanwhile, lay out the flatbreads on the prepared baking sheets and coat with cooking spray. Bake for 5 to 6 minutes. Remove from the oven but leave the oven on.

Spread 2 tablespoons Alfredo sauce evenly onto each flatbread. Top each with 1 cup spinach, 1/2 cup grape tomatoes, 60ml artichokes, and 2 tablespoons mozzarella.

Return to the oven and bake until the cheese is melted, 7 to 9 minutes. Remove from the oven and drizzle the balsamic reduction evenly over each pizza.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.