• 59 Ratings
Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

15 mins
4 mins


Ingredient Checklist


Instructions Checklist
  • Brush both sides of flat breads lightly with some of the oil. For a charcoal grill, place the flat breads on the rack of an uncovered grill directly over medium coals for 2 minutes or until golden. (For a gas grill, preheat grill. Reduce heat to medium. Add flat breads to grill rack. Cover and grill as above.) Remove from heat.

Instructions Checklist
  • Top the grilled side of each flat bread with spinach, cheese, artichoke hearts, and tomato. Sprinkle with salt and pepper. Return to grill rack and grill about 2 minutes more until bottoms are browned and toppings are heated through. Top with pizza seasoning. Makes 4 servings.

Nutrition Facts

720 calories; total fat 43g; saturated fat 15g; polyunsaturated fat 1g; monounsaturated fat 10g; cholesterol 44mg; sodium 1559mg; potassium 792mg; carbohydrates 65g; fiber 7g; sugar 25g; protein 21g; trans fatty acid 1g; vitamin a 50IU; vitamin c 25mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 93mcg; vitamin b12 0mcg; calcium 263mg; iron 6mg.


59 Ratings
  • 5 star values: 28
  • 4 star values: 16
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 3
Rating: 4 stars
Delicious. I made 1 serving instead of 4 and it was wonderful. I am lactose intolerant so the herbed goat cheese was a plus for me. Additionally, because of an unexpected thunder storm I made this on my stove top grill. I did substitute sun-dried tomatoes instead of fresh. It was surprisingly filling. I can't wait to try this on my outside gas grill.