Ingredient

• 1 cup cooked white beans, drained and rinsed
• 3 canned artichokes, halved
• 1 tablespoon lemon juice
• ¼ teaspoon sea salt
• ½ garlic clove
• 3 tablespoons extra-virgin olive oil
• ½ cup pepitas
• ½ garlic clove
• ¼ teaspoon sea salt
• 2 tablespoons lemon juice
• 2 cups loose-packed spinach
• ¼ cup extra-virgin olive oil
• 1 Angelic Bakehouse Flatzza™ Crust
• Several handfuls of fresh spinach
• 1 cup white cheddar cheese
• 4 canned artichokes, quartered
• ½ cup finely chopped parsley
• Handful of mint leaves
• Handful of microgreens
• Red pepper flakes, optional

Direction

1. Make the Creamy Artichoke Spread: In a food processor, combine the beans, artichokes, lemon juice, salt, garlic, and olive oil and puree until creamy. Scoop the mixture out of the food processor and set aside.
2. Make the Spinach Pesto: In the food processor, combine the pepitas, garlic, salt, lemon juice, and spinach. Pulse until the pepitas are well chopped. Drizzle in the olive oil and pulse until combined.
3. Preheat the oven to 400°F.
4. Place the Flatzza™ crust on a baking sheet. Spread a layer of the artichoke spread over the crust (you likely won’t use it all). Lay the spinach leaves on top (see video), then top with ¾ cup of the cheese, the artichokes, and the remaining ¼ cup cheese. Bake for 10 to 14 minutes or until the cheese is bubbling.
5. Remove from the oven and top with dollops of pesto and sprinkle with the parsley, mint leaves, microgreens, and red pepper flakes, if desired. Slice and serve.