This is a spread that is baked first either in a bowl or a bread dough (or tortilla). To be quick, suggest using a can of artichoke hearts and frozen cut spinach – just make sure it’s fully thawed, which can take hours. Also, make sure you squeeze all the water out so the spinach is dry.
Ingredients
- 2 cups Mozzarella – shredded
- 0.5 cup Parmesan – grated
- 0.5 cup Artichoke hearts – finely cut
- 0.5 cup Spinach – finely cut, if you use frozen, thaw and drain well
- 8 oz Cream Cheese
- 2 Garlic cloves – minced
- 0.5 tsp Red pepper flakes
Process
- Mise en Place: Measure and prepare your ingredients prior to starting.
- Combing all the spread ingredients and store in fridge until 40 mins before serving.
- Preheat oven to 350 F.
- For baking in bowl
- Put in oven proof baking bowl.
- Bake until cheese is melted
- Remove from oven and let rest 10 mins before serving.
- For serving on a dough
- Line medium baking sheet w parchment paper or silplat.
- Flatten dough on baking sheet.
- Spread the mixture onto dough, leaving ~1/2″ around the edge.
- Brush edge with an egg wash.
- Bake until crust is golden, ~30 mins.
- Remove from oven and let rest ~5 mins
- Garnish with more Parmesan and parsley.
- Cut into squares or diagonals.
