Easily make pizza on a flatbread crust with mozzarella, artichokes, and a special creamy ingredient you won’t be able to live without again.
Everyone has their own idea of what constitutes the perfect pizza.
You might prefer the soft and pillowy deep-dish crust or the thin and crispy, almost cracker-like version. You might like extra cheese, extra sauce, or no sauce. Maybe you like sausage and pepperoni, or maybe you see pizza as the best way to eat more vegetables. 
But I think we can all agree: Cream cheese is exactly what your next pizza needs.
The first time I tried pizza with cream cheese was in Milwaukee. The original restaurant burned down, but eventually they rebuilt and we all rejoiced.
In the interim, I had to get my cream-cheese-pizza-fix somehow… so I started making this Artichoke Flatbread Pizza at home.
Nothing could be easier. Store-bought flatbread (sometimes called Naan bread) are effortless and delicious. I used my super-simple homemade marinara sauce and PLENTY of mozzarella cheese.
And then the toppings! Oh, the toppings. Artichoke hearts, fresh tomatoes, fresh basil, and: Cream Cheese. It’s a winning combination!
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Artichoke Flatbread Pizza
- Total Time: 17 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Creamy, cheesy, and bursting with flavor, this artichoke flatbread pizza is a quick weeknight meal thats surprisingly elegant.
Ingredients
- 4 flatbreads
- 1/2 cup homemade or store-bought pizza sauce
- 2 cups (473 ml) shredded mozzarella cheese
- 3 roma tomatoes
- 1 can (227 g) artichoke hearts packed in water
- 227 g (8 oz) cream cheese
- fresh basil leaves
Instructions
- Preheat the broiler on low.
- Arrange flatbreads in a single layer on two baking sheets.
- Top each flatbread with 2 tablespoons sauce and 1/2 cup cheese. Divide the tomato slices evenly among the flatbreads and top each with several artichoke hearts.
- Drop several teaspoon-sized dollops of cream cheese on each pizza.
- Broil in the oven until the artichokes and tomatoes are heated through and the cheese has melted, about 5 to 7 minutes.
- Remove from oven, garnish with basil, and serve.
Notes
- For easier spreading, slightly warm the cream cheese before adding it to the pizza.
- If using frozen artichoke hearts, thaw and drain them completely before using.
- To make this a vegetarian pizza, use a vegan pizza sauce and dairy-free cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 flatbread
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 4
- Protein: 15
- Cholesterol: 40
Frequently Asked Questions
Can I use a different type of cheese instead of mozzarella?
Yes, you can substitute mozzarella with other cheeses like provolone or fontina, but keep in mind that this will alter the flavor profile of the Artichoke Flatbread Pizza.
What type of flatbread works best for this recipe?
Store-bought naan bread is ideal for this recipe, as it has a good balance of thickness and texture to support the toppings.
How do I incorporate the cream cheese into the pizza?
Spread softened cream cheese evenly over the flatbread before adding the marinara sauce and other toppings to create a creamy base.
