Last updated on August 16th, 2019.
An easy recipe for Roasted Red Pepper, Spinach, and Artichoke Flatbread using the two-ingredient dough method. This flatbread is packed with protein thanks to a secret ingredient.
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Last week Aldo (that’s my husband, the blogger behind the personal finance blog Million Dollar Ninja) and I went to the Dominican Republic for vacation. We had an amazing time.
We decided to rent a car and see the country instead of staying at a resort, so we had quite a few adventures and we were always busy.
Sure, we went to the beach a few times to just relax, but we also rode horses to a waterfall, jumped into swimming holes (27 Charcos), explored caves, took a boat to Los Haitises National Park, rode the teleferico up a mountain in Puerto Plata, visited the Colonial Zone and the Tres Ojos in Santo Domingo, explored the Monumento in Santiago, had dinner with several of Aldo’s friends and cousins, and met up with some of his other family. Phew! We had a busy week. The saying ”I need a vacation from the vacation” is so true!
We also had a lot of delicious food in the DR – mofongo, yuca balls, quipes, tostones, piña coladas, empanadas, amazing steak and seafood, and much more. You can read more about our adventures (food and otherwise) on my travel blog Nonstop from JFK.
Getting back into the boring old 9-5 has been tough this week. I was excited to be back home and to be able to cook again, but I also didn’t have it in me to cook anything too involved.
Luckily I already had most of the ingredients needed to make this flatbread. I just went to the store and picked up plain Greek yogurt and baby spinach. Everything else I actually had at home – a package of queso fresco and mozzarella cheese, jars of artichoke hearts and roasted red peppers, and flour.
And just like that, dinner was ready in less than a half hour, and it was much healthier than anything I’ve had in the last week while on vacation.
Using the two-ingredient pizza dough to make this flatbread:
I’ve written before about the magic of the 2-ingredient pizza dough in my Tomato Pesto Pizza recipe. I am hooked on this dough ever since I discovered it. No more buying pre-packaged dough in a tube, no more dealing with unruly yeast pizza dough.
The two-ingredient pizza dough uses just plain Greek yogurt and self-rising flour. You can buy self-rising flour in any grocery store or online here, or you can make your own. This recipe from King Arthur Flour is great, and I recommend making it in bulk so you can use it for lots of recipes.
I find that the best two-ingredient dough is made from 1% or 2% plain Greek yogurt – in other words it tastes a bit better with a little bit of fat, and is actually easier to knead and roll out when using 1-2% yogurt. However, you can definitely use fat-free plain Greek yogurt if you want to keep things a little healthier. The dough will just feel a little “shaggy” when you’re working with it and will not taste as rich.
Thanks to the Greek yogurt, this flatbread dough has lots of protein, which is a nice bonus!
What else will I need to make this Roasted Red Peppers, Spinach, and Artichoke Flatbread?
I absolutely love roasted red peppers and marinated artichokes from a jar. I think the marinated flavor is lovely and adds a nice acidic touch to this flatbread. If you are purist, go ahead and roast your own peppers and cook your own artichokes. But if you want to keep this recipe a 25-minute recipe, just open two jars and keep it moving.
I used these Trader Joe’s Fire Roasted Red Peppers and Quartered and Marinated Artichokes for this recipe. I do strongly prefer the jars over the cans. I find that both the red peppers and artichokes taste much fresher in a glass jar.
I made these flatbreads in two round baking dishes. I just used the bottom part of this springform pan so that it was really easy to get the flatbreads out. You can certainly roll out the flatbreads into any shape you like and bake them on large baking sheets. An oval free-form rustic shape would look gorgeous with this colorful recipe.
I really hope you get a chance to make this recipe. You’ll love the two ingredient dough. It will make you want to make flatbreads and pizzas ALL THE TIME because it is very fun and easy.
If you are looking for other recipes to try with the two-ingredient pizza dough, here are two more to check out. The first one, Tomato Pesto Pizza is super easy.
The second one, Caramelized Onion, Fig, and Goat Cheese is just a bit more involved, but the extra bit of effort is worth it. The combination of flavors is amazing – sweet, savory, creamy. And it’s topped with Balsamic Glaze that is super addicting. It’s just awesome.
If you enjoyed this recipe, don’t forget to give it a rating below, share it on Facebook, and save it on Pinterest for later.
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Roasted Red Pepper Spinach and Artichoke Flatbread with 2 Ingredient Dough
- 2 tablespoons cornmeal
- 1.5 cups self rising flour (see notes)
- 1 cup plain Greek yogurt (1% or 2% tastes best, but fat-free can be used too)
- 1 teaspoon garlic powder (optional)
- 4 oz crumbled queso fresco (or substitute feta)
- 1/2 cup tightly packed shredded mozzarella cheese
- 1 cup tightly packed baby spinach
- 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, plus it 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 won't 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 queso fresco (or feta) over each flatbread. Sprinkle a little less than half the mozzarella over each flatbread (save a bit for now). 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 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.