For the Crust
3/ 4 cup all-purpose flour, plus more for rolling
3/ 4 cup whole wheat flour
1 teaspoon kosher salt
1/ 2 cup unsalted butter, chilled and cubed
1/ 4 cup plus 2 tablespoons ice water
For the Filling
2 tablespoons unsalted butter
2 medium yellow onions, sliced
4 large cloves garlic, sliced
1 (12 ounce) jar marinated artichoke hearts, drained (about 1 cup)
4 ounces cream cheese, at room temperature
1/ 2 cup Parmesan cheese, grated, plus more for garnish
4 cups baby spinach
1 large egg, slightly beaten
Kosher salt and freshly ground black pepper, to taste
4 ounces fresh burrata
Fresh basil, for garnish
1 lemon, zested
Crushed red pepper, for garnish
1 - Whisk flours and salt until combined. Using your hands or a pastry blender, process butter until mixture forms pea-size crumbles. Form a well in the center of the flour mixture and add water. Stir with a fork until dough begins to come together. Gather the dough into a large disc and wrap in plastic wrap. Let chill in the fridge for at least 1 hour.
2 - Meanwhile, make the filling. In a large skillet over medium-low heat, melt butter. Add onions, stirring occasionally and cook until golden brown and caramelized, about 30 minutes. Add garlic and cook until fragrant, about 1 minute. Add artichoke hearts, cream cheese, and Parmesan and cook until creamy, about 4 minutes. Add spinach, one handful at a time until wilted, about 2 minutes. Let cool slightly while dough finishes chilling.
3 - Once dough has chilled for at least 1 hour, preheat oven to 400°F and line a baking sheet with parchment paper.
4 - On a lightly floured surface, roll out the dough to ¼ inch thick circle about 12 inches in diameter. Transfer to prepared baking sheet. Spread filling onto dough, leaving 2 inches around the circle. Fold over the edges of the dough, section by section. Brush the dough with an egg. Bake until crust is golden brown, about 25-30 minutes. Top with burrata, flaky salt, black pepper, fresh basil, lemon zest, and grated Parmesan and crushed red pepper. Serve immediately.
Recipe from The Feed Feed