Recipe: Trader Joe’s Flatbread Pizza
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.
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.
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.
Trader Joe's Flatbread Pizza
Trader Joe's Whole Wheat Flatbreads
- 1 (12-ounce) jar
Trader Joe’s Artichoke Antipasto Spread
- 1 cup
- 1 (12-ounce) bag
Trader Joe's Quattro Formaggio
Arrange a rack in the middle of the oven and heat to 400°F.
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.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.