This flatbread pizza is one of my go-to recipes when I want something that feels special but comes together quickly. It layers a creamy artichoke-and-white-bean spread with fresh spinach, two measures of white cheddar, and bright herbaceous dollops of pepita-spinach pesto. The result is crisp, creamy, and green in all the right ways.

There’s no heavy tomato sauce here — the spreads carry the flavor, and the assembly is forgiving. If you can run a food processor and an oven, you can make this. It’s a great weeknight dinner, a company-friendly appetizer, or a way to use pantry artichokes creatively.

Below you’ll find the exact ingredients and step-by-step directions, plus notes on swaps, tools, and troubleshooting so the bake comes out crisp and balanced every time.

What Goes In

1 cup cooked white beans — drained and rinsed; they make the creamy base of the artichoke spread and add protein and body.
3 canned artichokes — halved; blended into the spread for tang and texture.
1 tablespoon lemon juice — brightens the spread and balances richness.
¼ teaspoon sea salt — seasons the spread; taste and adjust sparingly.
½ garlic clove — a mild garlic note in the spread; finely blended for smoothness.
3 tablespoons extra-virgin olive oil — emulsifies the spread and adds silkiness.
½ cup pepitas — for the spinach pesto; they give a gentle nuttiness and body.
½ garlic clove — used in the pesto for a fresh savory lift.
¼ teaspoon sea salt — seasons the pesto; keep it light so herbs shine.
2 tablespoons lemon juice — keeps the pesto bright and prevents browning.
2 cups loose-packed spinach — used in the pesto for color and freshness.
¼ cup extra-virgin olive oil — drizzled into the pesto to bind it and create spreadable texture.
1 Angelic Bakehouse Flatzza™ Crust — the foundation; thin, crisp, and reliable for quick bakes.
Several handfuls of fresh spinach — layered on top of the artichoke spread for bright texture and color.
1 cup white cheddar cheese — split in two portions (3/4 cup then 1/4 cup); provides melting, salt, and tang.
4 canned artichokes — quartered; arranged on top for pronounced artichoke bites.
½ cup finely chopped parsley — sprinkled after baking for freshness and herbal lift.
Handful of mint leaves — adds a bright, unexpected snap when finished.
Handful of microgreens — for a delicate, peppery garnish and visual finish.
Red pepper flakes — optional; add at the end for heat if you like it spicy.

Step-by-Step: Flatbread Pizza

Make the creamy artichoke spread: in a food processor combine 1 cup cooked white beans (drained and rinsed), 3 canned artichokes (halved), 1 tablespoon lemon juice, 1/4 teaspoon sea salt, 1/2 garlic clove, and 3 tablespoons extra-virgin olive oil. Puree until smooth and creamy, scraping down the sides as needed. Transfer the spread to a bowl and set aside.
Make the spinach pesto: in the food processor (no need to rinse) add 1/2 cup pepitas, 1/2 garlic clove, 1/4 teaspoon sea salt, 2 tablespoons lemon juice, and 2 cups loose-packed spinach. Pulse until the pepitas are well chopped. With the processor running, drizzle in 1/4 cup extra-virgin olive oil until the mixture comes together into a pesto. Transfer to a small bowl and set aside.
Preheat the oven to 400°F.
Place 1 Angelic Bakehouse Flatzza™ Crust on a baking sheet.
Spread a layer of the artichoke spread evenly over the crust, leaving a small border; you may not use all of the spread.
Arrange several handfuls of fresh spinach leaves evenly over the spread.
Sprinkle 3/4 cup of the white cheddar cheese evenly over the spinach.
Arrange the 4 canned artichokes (quartered) over the cheese.
Sprinkle the remaining 1/4 cup white cheddar cheese over the top.
Bake the pizza for 10 to 14 minutes, until the cheese is bubbling and the crust is crisp.
Remove the pizza from the oven. Top with dollops of the spinach pesto, then sprinkle 1/2 cup finely chopped parsley, a handful of mint leaves, and a handful of microgreens over the pizza. Add red pepper flakes if desired.
Slice and serve.

Why You’ll Love This Recipe

This pizza gives you big flavor without heavy hands. The white-bean-and-artichoke spread is creamy and substantial, so the pie doesn’t rely on sauce or a thick crust to feel satisfying. The spinach pesto adds a clean, herbal contrast that cuts through the richness, and the two-stage cheese strategy—most under the toppings and a little over—ensures melt plus a lightly browned finish.

It’s fast to assemble and flattering to serve. If you’re feeding guests, you can prepare both spreads ahead of time, keep them chilled, and assemble the pizza in minutes. Texture-wise you get a crisp crust, tender spinach, soft artichoke, and a fresh herb finish—lots of interest in every bite.

Ingredient Swaps & Substitutions

Crust: If the Angelic Bakehouse Flatzza™ Crust isn’t available, use a thin store-bought flatbread or thin pita as the foundation.
White beans: Any mild cooked white bean will work for the spread; keep the 1 cup amount to preserve texture.
Cheese: To reduce dairy, you can omit the white cheddar entirely and rely on the spreads and herbs for flavor; if you need less salt, use a smaller sprinkling of the 1 cup called for.
Herb garnishes: If you’re short on microgreens, increase the parsley and mint amounts rather than substituting a different green.
Skip or scale heat: Red pepper flakes are optional—add them after baking to control spice for each eater.

Toolbox for This Recipe

Food processor — essential for smooth artichoke spread and for the pesto.
Baking sheet — the pizza bakes directly on it; a rimless sheet or pizza pan also works.
Spatula or spoon — for spreading the artichoke mixture evenly over the crust.
Measuring cups and spoons — to keep the proportions as written, especially for the oils and lemon juice.
Sharp knife and cutting board — for quartering artichokes and chopping parsley.

Slip-Ups to Skip

Overdosing the spread: the artichoke spread is flavorful; spread a thin, even layer and leave a small border so the crust can crisp.
Skipping the oil in the pesto: the 1/4 cup oil helps the pesto hold together. Add it slowly while processing to avoid a greasy finish.
Baking at the wrong temperature: 400°F gives a balance of melted cheese and crisp crust. Lower temps make the crust soggy; much higher temps risk burning the edges before toppings heat through.
Adding fresh herbs too early: parsley, mint, and microgreens go on after baking. Baking them wilts their color and flavor.

Adaptations for Special Diets

Vegetarian: This recipe is vegetarian as written.
Dairy-free: Omit the 1 cup white cheddar cheese and rely on the artichoke spread and pesto for flavor; add extra herbs if you want more punch.
Lower sodium: Rinse the canned artichokes and beans thoroughly and taste the spreads before adding the 1/4 teaspoon sea salt; reduce if needed.
Make-ahead friendly: Both spreads hold well in the fridge for a couple of days, making this easy to assemble for an event or quick dinner.

Pro Tips & Notes

Texture check: For the artichoke spread, pulse until smooth but stop before it becomes completely gluey—some body is good. Scrape down the bowl once or twice during processing.
Pesto placement: Add dollops of pesto after baking so the bright green color and fresh flavor remain vibrant.
Cheese distribution: Use 3/4 cup under the artichokes to melt into the spinach, then the final 1/4 cup on top for visual contrast and a light finish.
Spinach quantity: “Several handfuls” gives you flexibility—use more if you want it greener, fewer if you prefer a chewier bite.
Monitoring bake time: Start checking at 10 minutes; ovens vary. You’re looking for bubbling cheese and a crisp edge on the crust.

Storing, Freezing & Reheating

Short-term storage: Store leftover slices in an airtight container in the fridge for up to 3 days. Add fresh microgreens just before serving if available.
Freezing: You can freeze the artichoke spread and pesto separately in airtight containers for up to 1 month. Thaw in the fridge overnight before using.
Reheating: Reheat slices in a 350°F oven for 8–10 minutes to crisp the crust again. Microwave will warm but leave the crust soft—avoid if you want crispness.

Quick Q&A

Can I make this ahead? Yes. Make both spreads up to 48 hours ahead and refrigerate. Assemble and bake when ready.
Is the pesto strong? The pepitas and lemon keep the pesto bright but not overwhelming. Use smaller dollops if you prefer a subtler finish.
How do I keep the crust crisp? Bake directly on a rimless baking sheet or preheated pizza stone if you have one. Don’t overload with spread or wet toppings.
Can I double the recipe? Yes; prepare batches of both spreads and store them until you’re ready to assemble multiple crusts.

Next Steps

Set the oven to 400°F, pull together your cans of artichokes and a can of white beans, and give the food processor a whirl. This flatbread pizza comes together faster than a lot of weeknight dinners and gives you a sharable, beautiful result that’s full of bright herbs and satisfying texture.

If you liked this combination, try swapping the order of herb garnishes—more mint for punch, more parsley for brightness—until you find your favorite balance. And if you end up making this for guests, save a corner slice for yourself; it’s worth savoring while warm.

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Flatbread Pizza

Flatbread pizza topped with a creamy artichoke spread, dollops of spinach pesto, white cheddar, fresh herbs, and microgreens.

Prep Time15

Cook Time15

Total Time30

Servings: 3 servings

Ingredients

1 cupcooked white beans drained and rinsed
3 canned artichokes halved
1 tablespoonlemon juice
1/4 teaspoonsea salt
1/2 garlic clove
3 tablespoonsextra-virgin olive oil
1/2 cuppepitas
1/2 garlic clove
1/4 teaspoonsea salt
2 tablespoonslemon juice
2 cupsloose-packed spinach
1/4 cupextra-virgin olive oil
1 Angelic Bakehouse Flatzza™ Crust
Several handfuls of fresh spinach
1 cupwhite cheddar cheese
4 canned artichokes quartered
1/2 cupfinely chopped parsley
Handful of mint leaves
Handful of microgreens
Red pepper flakes optional

Instructions

Make the creamy artichoke spread: in a food processor combine 1 cup cooked white beans (drained and rinsed), 3 canned artichokes (halved), 1 tablespoon lemon juice, 1/4 teaspoon sea salt, 1/2 garlic clove, and 3 tablespoons extra-virgin olive oil. Puree until smooth and creamy, scraping down the sides as needed. Transfer the spread to a bowl and set aside.
Make the spinach pesto: in the food processor (no need to rinse) add 1/2 cup pepitas, 1/2 garlic clove, 1/4 teaspoon sea salt, 2 tablespoons lemon juice, and 2 cups loose-packed spinach. Pulse until the pepitas are well chopped. With the processor running, drizzle in 1/4 cup extra-virgin olive oil until the mixture comes together into a pesto. Transfer to a small bowl and set aside.
Preheat the oven to 400°F.
Place 1 Angelic Bakehouse Flatzza™ Crust on a baking sheet.
Spread a layer of the artichoke spread evenly over the crust, leaving a small border; you may not use all of the spread.
Arrange several handfuls of fresh spinach leaves evenly over the spread.
Sprinkle 3/4 cup of the white cheddar cheese evenly over the spinach.
Arrange the 4 canned artichokes (quartered) over the cheese.
Sprinkle the remaining 1/4 cup white cheddar cheese over the top.
Bake the pizza for 10 to 14 minutes, until the cheese is bubbling and the crust is crisp.
Remove the pizza from the oven. Top with dollops of the spinach pesto, then sprinkle 1/2 cup finely chopped parsley, a handful of mint leaves, and a handful of microgreens over the pizza. Add red pepper flakes if desired.
Slice and serve.

Equipment

Food Processor
Baking Sheet
Oven
Small Bowl

Notes

Red pepper flakes are optional.