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We’re combining the crispy and crunchiness of a grilled pizza dough with spinach, artichokes, and mozzarella cheese that together makes the creamiest and dreamiest grilled flatbread recipe.
If you haven’t dabbled in grilled pizzas before, let me tell you that it’s the best way to cook a pizza! Not only is it super quick, but the crust experience is super crispy!
In this grilled flatbread recipe, I’ll walk you through just how to make the crispiest pizza crust and the creamiest pizza topping for a combo that will knock your socks off.
What Ingredients are Needed for Grilled Spinach and Artichoke Flatbread?
Pizza Dough: In the name of keeping it simple, we’re using store-bought pizza dough. Grab a fresh dough from the refrigerated section of the store or you can always stop by your local pizzeria and ask for some dough - it’s not usually on the menu but they will typically sell it to you, and you know that’s the really good stuff!
Spinach: Fresh spinach that we will lightly saute on the stove until it has wilted.
Garlic: 2 cloves for added flavor.
Artichokes: Canned or jarred, drained of any excess oil. Pro tip - opt for marinated artichokes for extra flavor!
Olive Oil: Just a touch of olive oil to saute the garlic and spinach in.
Mozzarella Cheese: I love buying the ball of mozzarella and chopping it into chunks or thin slices. Way better flavor/texture than pre-shredded motz!
Red Pepper Flakes: Optional garnish, but highly recommended.
Parmesan Cheese: Optional garnish, but you can never have too much cheese!
Cornmeal: I love a crispy and slightly gritty pizza crust, adding a touch of cornmeal to the bottom of the pizza crust not only helps it from sticking to the grill but also adds an extra cripiness! You can skip this if you don’t have any on-hand as it’s not a crucial element to the recipe, but I highly recommend it for texture purposes.
Kitchen Tools Needed for this Recipe
Looking for Similar Recipes? Try These:
- Pizza Balls
- Goat Cheese, Fig & Arugula Skillet Pizza
- Easy Gourmet Grilled Cheese
- Grilled Peach, Burrata, and Prosciutto Pizza (Peach-za)
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How to Make Grilled Spinach and Artichoke Flatbread
Prep the dough: Take your premade pizza dough out of the fridge to let it come to room temperature for at least 30 minutes. Using your hands, sprinkle cornmeal onto a flat surface and stretch dough out into a ½ inch thick shape.
Prep the toppings: In a large skillet, over medium high heat, saute the garlic in olive oil for 2-3 minutes. Add the spinach and stir until wilted. Place in a bowl with the artichokes and set aside.
Get grillin’: Heat the grill to 450° F and carefully lay the stretched out pizza dough on the grill. Close the lid and let it cook for 2-3 minutes. Using a large spatula, flip the dough. Cook with the lid closed for another 2-3 minutes. Remove pizza dough from the grill.
Assemble the pizza: Top your grilled dough with the spinach and artichoke mixture and distribute the mozzarella blobs evenly across the pizza.
Finish the pizza: Return pizza to the grill and bake for another 2-3 minutes until the mozzarella has completely melted. Remove from the grill and top with optional red pepper flakes and grated parmesan cheese. Cut into equal-sized slices and enjoy!