Ingredients
Units
Scale
- 4 whole grain flatbreads or pocketless pitas
- 1/2 cup organic fat-free milk
- 1 1/2 tablespoons whole-wheat pastry flour
- 1 teaspoon grated fresh lemon zest
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon dried hot pepper flakes
- Pinch of freshly grated nutmeg
- 1 teaspoon extra-virgin olive oil
- 2 large garlic cloves, very thinly sliced crosswise
- 1 (6.5-ounce) jar marinated artichoke hearts, drained, chopped
- 1 (11-ounce) package fresh baby spinach
- 8 slices natural Swiss cheese
Instructions
- Broil, grill, or toast the flatbreads until crisp and browned on both sides. Set aside on a rack.
- Whisk together the milk, flour, lemon zest, salt, black pepper, hot pepper flakes, and nutmeg in a measuring cup or small mixing bowl. Set aside.
- Heat the oil in a large deep skillet over medium heat. Add the garlic and sauté until golden, about 3 minutes. Add the milk mixture and whisk until thickened, about 1 minute. Stir in the artichoke hearts. Add the spinach a couple handfuls at a time and cook while tossing until spinach is fully wilted. Taste and adjust seasoning.
- Using tongs, arrange the spinach mixture over the entire surface of each crisped flatbread. Arrange the cheese slices on top. Broil until the cheese melts, about 30 seconds. Transfer to a cutting board, cut into slices or wedges, and serve immediately.
Notes
Per serving: 460 calories, 160 calories from fat, 17g total fat, 8g saturated fat, 0g trans fat, 35mg cholesterol, 790mg sodium, 59g total carbohydrate, 10g dietary fiber, 4g sugars, 21g protein
Nutrition
- Serving Size: 1 flatbread pizza