Active Time

　　5 minutes

　　Total Time

　　30 minutes

　　Using flatbread as the foundation for these pizzas ensures a crispy crust that you can feel good about devouring. In this recipe, I finish the pizzas with a balsamic reduction: Balsamic vinegar cooked down to a sweet, gooey glaze to drizzle over your flatbread toppings. It’s like the “icing on the pizza”!

　　

Ingredients

Serves 6

　　1 cup balsamic vinegar

　　6 Flatout Light Italian Herb flatbreads

　　3/4 cup Prego Light Homestyle Alfredo sauce

　　6 cups baby spinach

　　3 cups grape tomatoes, halved

　　1 (15-ounce) can quartered artichoke hearts, drained and chopped

　　3/4 cup shredded reduced-fat mozzarella cheese (I like Sargento)

　　

Step 1

Preheat the oven to 350˚F. Line 2 baking sheets with foil.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

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.