Last updated on May 11th, 2020.
An easy recipe for Spinach and Artichoke Flatbread with Roasted Red Peppers using the two-ingredient dough method. This gorgeous flatbread is packed with delicious toppings and high in protein thanks to a secret ingredient.
So much flavor on this flatbread!
This flatbread is packed with DELICIOUS toppings like spinach, marinated artichoke, roasted red peppers, feta cheese, mozzarella, and baby spinach. So much flavor and lots of nutrients all loaded up on the delicious crust.
The colors of this flatbread are absolutely gorgeous and vibrant. I don’t know about you, but I LOVE naturally colorful food.
Eat the rainbow, right?
The toppings for this flatbread
Marinated artichokes: use artichokes marinated in olive oil and herbs instead of artichokes in water – this gives them more flavor.
Roasted red peppers: I LOVE the vinegary flavor of jarred roasted red peppers on this flatbread. Of course, you can roast red peppers yourself to have more of a bell pepper flavor. I do not recommend using fresh bell peppers on this flatbread because they just won’t cook enough in the ~12-15 minutes it takes for this flatbread to cook.
These are the ones I like and use consistently:
Baby spinach: I love adding baby spinach to anything and everything. It’s fairly neutral in flavor and adds a burst of color and nutrients. If you want to pack on even MORE nutrients, double the baby spinach and microwave it for a few seconds so it wilts and you can fit MORE spinach onto the flatbread.
Feta: Salty tangy feta cheese is amazing on this flatbread. Buying it in blocks and dicing/crumbling feta yourself is cheaper compared to buying crumbled feta, but either one is fine! You can also use crumbled queso fresco for this flatbread.
Mozzarella: Any shredded mozzarella will work for this recipe. Obviously, fresh mozzarella that is freshly grated will taste the freshest, but buying pre-shredded mozzarella in a bag will work just fine too.
Fresh herbs: You can add more flavor and color by using fresh diced parsley leaves, dried or fresh oregano, or fresh or dried basil.
Two ingredient flatbread dough
Aside from the amazing toppings, the great part about this flatbread is that you can make the flatbread from scratch and impress the pants off anybody!
This recipe uses the two ingredient dough recipe: just self-rising flour and plain Greek yogurt.
I do add a bit of garlic powder to the dough to give it a little extra something, but it’s not necessary.
Mix the ingredients together, knead the dough for 3-4 minutes (it’s therapeutic!), then let it sit and rest while you grab all the topping ingredients.
Roll the dough out to fit two 9-inch round baking pans to make two round flatbreads. Or use one large baking sheet and just stretch out the dough into a free-form rustic-shaped flatbread.
You’ll need a rolling pin to roll the dough:
Load the toppings on, and bake!
If you’ve never made two ingredient dough flatbread, PLEASE give it a try! You’re going to love it and you’ll want to make flatbreads from scratch ALL THE TIME.
What kind of Greek yogurt to use
Obviously you need to use plain unsweetened Greek yogurt for a flatbread. The dough will taste a little richer if you use whole milk Greek yogurt, but obviously that adds a lot of fat and calories to this recipe. I’ve made it with low-fat and fat-free Greek yogurt and it works just fine!
Don’t have self-rising flour?
You can make your own by adding 1.5 teaspoon baking powder and 1/4 tsp salt per 1 cup all purpose flour and mix it together. I realize that it’s no longer 2 ingredients, but it’s still a heck of a lot easier than making yeast dough from scratch!
Quick and easy flatbread recipe
This spinach artichoke flatbread is ready from scratch in about 30 minutes, which is pretty awesome.
Serve it for brunch, lunch, or as an appetizer for dinner. This recipe makes about 4 main course servings, or 8-12 appetizer servings.
The leftover flatbread can actually be reheated in the microwave – the two ingredient dough reheats pretty well without getting soggy or chewy. But of course, it’s better reheated in the oven. If you have a toaster oven it’s the quickest way – no need to preheat it, just toast at 350 degrees for a few minutes. If you don’t have a toaster oven, then preheat the oven to 350 degrees and reheat for 5-10 minutes.
Looking for other flatbread and pizza recipes?
- Caramelized onion, fig, and goat cheese flatbread – this one uses the 2 ingredient dough also!
- Tomato pesto pizza – also using the 2 ingredient dough!
- Greek pizza – this one uses an easy 30 minute pizza dough made with yeast
- Cheesy matzo flatbread – an awesome Passover option with similar toppings as this flatbread
- Veggie-loaded brunch flatbread – at the risk of sounding click-baity: you’ll never believe what vegetable I put on flatbread, and it tastes FANTASTIC with a runny egg on top!
If you enjoyed this recipe, don’t forget to give it a rating below, share it on Facebook, and make sure to save it on Pinterest for later!
Shop for this Flatbread Recipe:
Spinach and Artichoke Flatbread with Roasted Red Peppers
- 2 tablespoons cornmeal (optional, see notes)
- 1.5 cups self rising flour (see notes)
- 1 cup plain Greek yogurt (whole milk, 1%, or 2% tastes best, but fat-free can be used too)
- 1 teaspoon garlic powder (optional)
- 4 oz crumbled feta cheese
- 1/2 cup tightly packed shredded mozzarella cheese
- 1 cup tightly packed baby spinach (see notes)
- 1 6-oz jar artichoke hearts drained
- 1 10-oz jar of roasted red peppers drained
- Salt and pepper to taste
- Preheat oven to 425F. Spray two round 9-inch baking dishes (see notes) with non-stick spray, and sprinkle with cornmeal. The cornmeal will help prevent the flatbread from sticking and is optional, but it also adds a bit of nice texture at the bottom.
- In a bowl, combine the flour, Greek yogurt, and garlic powder. Carefully mix with a fork until the dough is in rough, shaggy pieces, and then use your hands to fully combine the dough. If it is very sticky and wet, add a tiny bit of flour at a time. If all the flour isn't combining, add a teaspoon of yogurt at a time until the dough is well combined and not sticky - it might not ever get super smooth but that is OK for this recipe. Knead the dough together for 3-4 minutes.
- Divide the dough in half and roll each half into a ~10 inch circle flatbread. This doesn't have to be perfect, the a rustic look works well in this recipe! If the dough sticks to the rolling pin, add a tiny bit of flour, but try not to add too much otherwise the dough will get tough.
- Place each rolled out flatbread into the prepared pan and add the toppings: Crumble half the feta cheese over each flatbread. Sprinkle a little less than half the mozzarella over each flatbread (save a bit for later). Add a layer of spinach. Arrange the roasted red pepper and artichoke pieces all over the flatbread, and sprinkle with more mozzarella cheese. Season to taste with freshly ground black pepper and salt.
- Bake at 425F for 12-15 minutes, or until the flatbread is nicely browned and crisp around the edges, and the cheese has melted. Let the flatbread cool for a few minutes prior to slicing and serving.
- You can make your own self rising flour by adding 1 1/2 teaspoons baking powder and 1/4 teaspoon salt to 1 cup of all purpose flour. So that would be 2 1/4 teaspoons baking powder and 1/4 + 1/8 teaspoons salt per 1.5 cups flour for this recipe. Source: King Arthur Flour
- Or just buy self rising flour (here is a link) since it's not any more expensive than regular flour
- Instead of two 9-inch pizzas, you can bake this as one large pizza - just roll the dough out into a free-form rustic-shaped pizza and place it on a large baking dish
- If you want to add extra spinach, double the spinach and microwave it for a few seconds so it wilts and you can fit more on the flatbreads before baking