Spinach-Artichoke Flatbread Pizzas
['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)']
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.
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