JULY EMAIL-ONLY RECIPE: Spinach Artichoke Flatbread

​ ​ ​ ​ ​ What's an email-only recipe, you ask? It's an exclusive recipe that I'm only sharing with those who are on my email list, aka YOU! This recipe won't be on the blog, and instead will live here in this email. I'll be sending out email-only recipes at the beginning of every month. I wanted to share this Spinach Artichoke Flatbread recipe with you. When I say this is so incredibly delicious, I mean that in all caps!! I might need to find a way to create this officially for the blog. It's so tasty and easy to make. You're going to LOVE it! Full recipe below, and step-by-step photos below that. Enjoy! ​ Spinach Artichoke Flatbread Ingredients: ​ 3 tbsp olive oil, plus more for the pan 6 cloves garlic, finely chopped 1 tbsp dried oregano 1/2 tsp red pepper flakes 1/2 tsp salt 5 oz. baby spinach 16 oz. store-bought pizza dough, room temperature 1 cup marinated artichoke hearts 1 cup ricotta 1/2 cup parmesan, grated Fresh basil leaves, for serving ​ ​ Directions: Preheat the oven to 500° F and grease a large pizza pan. In a skillet over medium heat, add olive oil, garlic, oregano, red pepper flakes, and salt. Cook for 2 minutes, then add the spinach and cook until wilted; set aside. On a lightly floured surface, stretch dough out and then transfer to a greased baking sheet. Continue stretching the dough out until a thin flatbread is achieved. Top the dough with the garlic and spinach mixtures, artichokes, ricotta, and grated parmesan cheese. Bake flatbread until the crust is golden brown and crispy, about 15-17 minutes. Remove from the oven and allow to cool a few minutes before cutting the flatbread and topping with fresh basil. Enjoy! ​ I hope you love this recipe as much as I did! If you're not already, be sure to follow along on Instagram, and of course let me know if you try this recipe! -Erin ​

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