Recipe: Trader Joe’s Flatbread Pizza

Meghan Splawn
Meghan Splawn
Meghan was the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.
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updated Jan 29, 2020
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Credit: Joe Lingeman

Easy artichoke, pesto, and spinach flatbread personal pizzas made from Trader Joe's ingredients.

Serves4

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(Image credit: Joe Lingeman)

Miracle meal inspiration is everywhere, if you’re paying attention. The other night, as I was flipping through my Instagram stories, I caught Tracy Benjamin (you know her from the popular site Shutterbean) making dinner out of just a few Trader Joe’s shortcuts.

I was inspired to try it myself, and I’ve now added this artichoke, pesto, and spinach flatbread pizza to my Miracle Meal repertoire. I always keep the Trader Joe’s ingredients in my pantry, so that I can pull one together in minutes on nights that require pizza.

(Image credit: Joe Lingeman)

Shortcut Sheet Pan Pizza

There are lots of variations on sheet pan pizza, but when it comes to shortcut pizza — and I mean really shortcut — it’s best made with flatbreads that crisp in the oven while the cheese melts. You can fit four of these Trader Joe’s flatbreads on one baking sheet, and everyone gets their own personal pizza to enjoy.

(Image credit: The Kitchn)

MIRACLE MOMENT

The sheet pan crisps the flatbread, making for a delightful pizza-like crust without dealing with dough. Plus the Quattro Formaggio adds a lot of different textures and flavors from just one bag of cheese.

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Trader Joe's Flatbread Pizza

Easy artichoke, pesto, and spinach flatbread personal pizzas made from Trader Joe's ingredients.

Serves 4

Nutritional Info

Ingredients

Instructions

  1. Arrange a rack in the middle of the oven and heat to 400°F.

  2. Place the flatbread on a rimmed baking sheet (some overlap is okay). Spread about 2 tablespoons of the artichoke antipasto onto each flatbread. Divide the spinach over the flatbreads, then top each with about 1/3 cup cheese (or more, if desired). Bake the flatbreads until the cheese is melted and golden-brown, 12 to 15 minutes.  

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Filed in:
Cheese
children
dinner
easy
greens
italian