If you love cream of
spinach dip, chickpea anything, creamy white pizza, and lots of melty cheeses, you’re going to love this spin on a traditional flatbread. One of the best parts of this recipe is that you’ll buy pre-made flatbread in a package of two, which is great because we love doubling up. It also means you’ll have an easy-to-make app for that cocktail party over the weekend. Spoiler: It’s vegetarian, unlike typical Florentine-style recipes that use chicken, like the crowd-favorite chicken Florentine pasta. Here are our best tips on how to make this:
The chickpeas:
Chickpeas get their own special treatment here. Drain and dry the chickpeas very well. They tend to pop in hot fat because of little bits of liquid that get caught in their skins, which tend to fall off when cooking. Use a splatter screen or foil when sautéing them in oil and butter. Just when you think they’re done, chances are they’ll need a few more minutes. The outside should almost be dry and starchy in texture.
The finishing touches:
Strap those chickpeas down with a little sauce drizzle. You can also save some sauce to serve alongside if you prefer that fun dipping experience. If you want to dress this look up a little more, puree the remaining sauce for a pretty green contrast.
Storage:
Wrap any leftovers in foil, place in a zip-top bag or airtight container, and refrigerate for up to 2 days. Reheat in a toaster or oven at 350° until hot and crispy.
Try this recipe. Let us know in the comments below!
If you love cream of
spinach dip, chickpea anything, creamy white pizza, and lots of melty cheeses, you’re going to love this spin on a traditional flatbread. One of the best parts of this recipe is that you’ll buy pre-made flatbread in a package of two, which is great because we love doubling up. It also means you’ll have an easy-to-make app for that cocktail party over the weekend. Spoiler: It’s vegetarian, unlike typical Florentine-style recipes that use chicken, like the crowd-favorite chicken Florentine pasta. Here are our best tips on how to make this:
The chickpeas:
Chickpeas get their own special treatment here. Drain and dry the chickpeas very well. They tend to pop in hot fat because of little bits of liquid that get caught in their skins, which tend to fall off when cooking. Use a splatter screen or foil when sautéing them in oil and butter. Just when you think they’re done, chances are they’ll need a few more minutes. The outside should almost be dry and starchy in texture.
The finishing touches:
Strap those chickpeas down with a little sauce drizzle. You can also save some sauce to serve alongside if you prefer that fun dipping experience. If you want to dress this look up a little more, puree the remaining sauce for a pretty green contrast.
Storage:
Wrap any leftovers in foil, place in a zip-top bag or airtight container, and refrigerate for up to 2 days. Reheat in a toaster or oven at 350° until hot and crispy.
Try this recipe. Let us know in the comments below!
- Yields:
-
4 – 6
serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 45 mins
- Cal/Serv:
- 1206
Directions
-
- Step 1
Preheat oven to 400°. In a large skillet over medium-high heat, heat oil and 1 tablespoon butter just until butter begins to brown. Add chickpeas and cook, stirring occasionally, until golden and crispy, 5 to 8 minutes; season with salt and pepper. Transfer to a paper towel-lined plate; set aside.
- Step 2Reduce heat to medium-low. In same skillet over medium heat, melt remaining 2 tablespoons butter. Add garlic and cook, stirring, until fragrant and very lightly golden, 1 to 2 minutes. Add flour and cook, stirring constantly, until mixture bubbles up and appears lightly golden, about 1 minute more.
- Step 3Add cream and bring mixture to a low simmer. Add spinach and cook, stirring constantly, until wilted, about 5 minutes. Stir in Parmesan until melted; season with salt and pepper. Transfer about 1/2 cup spinach mixture to a small bowl.
- Step 4Divide remaining spinach mixture between both flatbreads. Top with mozzarella.
- Step 5Bake flatbreads until cheese is bubbly, about 15 minutes. Drizzle with reserved sauce and sprinkle with reserved chickpeas.
- Step 1
Related Video: French Bread Pizza
