Spinach-Artichoke Flatbread Pizzas

Preparation Preheat the oven to 350˚F. Line 2 baking sheets with foil. In a small saucepan, bring the balsamic vinegar to a boil over medium heat. Reduce the heat to medium-low and simmer until the balsamic vinegar starts to thicken and has reduced by half, 20 to 25 minutes. Meanwhile, lay out the flatbreads on the prepared baking sheets and coat with cooking spray. Bake for 5 to 6 minutes. Remove from the oven but leave the oven on. Spread 2 tablespoons Alfredo sauce evenly onto each flatbread. Top each with 1 cup spinach, 1/2 cup grape tomatoes, 1/4 cup artichokes, and 2 tablespoons mozzarella. Return to the oven and bake until the cheese is melted, 7 to 9 minutes. Remove from the oven and drizzle the balsamic reduction evenly over each pizza. From Skinny Suppers © 2016 by Brooke Griffin. Buy the full book from HarperCollins or from Amazon. Reprinted with permission from HarperCollins.

Preparation Preheat the oven to 350˚F. Line 2 baking sheets with foil. In a small saucepan, bring the balsamic vinegar to a boil over medium heat. Reduce the heat to medium-low and simmer until the balsamic vinegar starts to thicken and has reduced by half, 20 to 25 minutes. Meanwhile, lay out the flatbreads on the prepared baking sheets and coat with cooking spray. Bake for 5 to 6 minutes. Remove from the oven but leave the oven on. Spread 2 tablespoons Alfredo sauce evenly onto each flatbread. Top each with 1 cup spinach, 1/2 cup grape tomatoes, 1/4 cup artichokes, and 2 tablespoons mozzarella. Return to the oven and bake until the cheese is melted, 7 to 9 minutes. Remove from the oven and drizzle the balsamic reduction evenly over each pizza. From Skinny Suppers © 2016 by Brooke Griffin. Buy the full book from HarperCollins or from Amazon. Reprinted with permission from HarperCollins.