Artichoke, Spinach, Prosciutto Flatbread with Spicy Honey is a sauceless but especially tasty pizza.
Artichoke, Spinach, Prosciutto Flatbread with Spicy Honey
(Adapted from recipe courtesy of Epicurious, 2015)
Extra-virgin olive oil
6 large garlic cloves, thinly sliced
3 Tbsp finely chopped flat-leaf parsley
10 oz. fresh baby spinach
1 (9-oz.) can artichoke hearts, coarsely chopped
Freshly ground black pepper
2 Tbsp finely grated lemon zest
1 lb pizza dough
2 cups freshly-grated Parmesan cheese, plus more cheese shaved for garnish
4 oz. thinly sliced prosciutto
3 Tbsp honey
1 1/2 tsp red pepper flakes
Combine honey and red pepper flakes in a small bowl and set aside at room temperature while preparing and baking flatbreads.
In a large skillet over medium heat bring 2 tablespoons of oil to a shimmer. Add garlic and parsley and cook, stirring 30 seconds. Add artichokes, toss to coat, and cook, covered, until the artichokes are tender, 10-12 minutes. Uncover and add spinach. Cook until just wilted. Remove from heat, season with salt and pepper, and stir in lemon zest. Set aside.
Sprinkle two large, rimmed baking sheets with cornmeal. Roll out half of the dough on a floured surface to a 12-inch-by-7-inch oval. Transfer to a baking sheet. Repeat with remaining dough. Brush the edges of each dough with oil.
Sprinkle each dough with 1/2 cup Parmesan, then top with half of the artichoke-spinach mixture. Top doughs with remaining Parmesan and season with salt and pepper. Bake, rotating sheets halfway through, until crust is golden brown, 20-22 minutes.
Remove flatbreads from oven. Top with prosciutto and drizzle with spicy honey then garnish with shaved Parmesan. Cut and serve along with a side salad of choice.