Flatbread Pizzas

Flatbread Pizzas
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Calories 406 cals
Total Fat 25 g
Cholesterol 45 mg
Dietary Fiber 1 g
Sodium 970 mg
Protein 14 g
Total Carbohydrate 28 g

Prep Time: 15 Minutes

Time to Table: 30 Minutes

Serves: 8


  • 1 cup Daisy Sour Cream
  • 1/3 cup grated Parmesan cheese
  • 6.5 ounce jar marinated artichoke hearts, drained and chopped
  • 16.3 ounce package refrigerated large flaky biscuits (8 biscuits)
  • 2 cups finely shredded Italian cheese blend
  • 2 Roma tomatoes, thinly sliced
  • 1 tablespoon fresh thyme leaves


Heat the oven to 400 degrees. Arrange the oven racks in the center and upper third of the oven. Spray 2 large cookie sheets with cooking spray. Mix the sour cream, Parmesan cheese and artichoke hearts in a medium bowl. Remove the biscuits from the package and on work surface, press each into 5 1/2-inch round. Place the biscuits 2 inches apart on the cookie sheets. Press out again if the dough shrinks back. Top the biscuits evenly with 1 1/2 cups of the Italian cheese. Spread evenly with the sour cream mixture. Top with tomatoes, thyme, and remaining 1/2 cup of the shredded cheese. Bake for 10 to 13 minutes or until deep golden brown and the topping is bubbly, switching positions of cookie sheets half way through baking for more even browning.


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