Spinach Artichoke French Bread Pizza

Alas, we were on a roll. Every Meatless Monday had, for the most part, been successful. I suppose it had to happen sometime that we'd run into a dud. I am surprised that this was not a hit though, since we really like spinach artichoke dip. My only thought is that is was a bit heavy on the spinach for us, and Brady is really more of a marinara guy more than a bechamel sauce type of fella when it comes to pizza. But without further ado, here is the recipe so that you can try it for yourself. And yes, I do know I have a colorful counter top in the background of the picture. It is left from our Easter egg coloring adventure, which I which write on soon.

1 loaf of french bread, quartered
2 Tbsp. butter
2 Tbsp. extra virgin olive oil
1 onion, finely chopped
3 cloves garlic, minced
salt and pepper
3 Tbsp. flour
1 1/2 cups milk
1 pinch nutmeg
2 (10 oz.) boxes of frozen spinach, thawed and squeezed dry
2 cans artichoke hearts
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella
2 Tbsp. finely chopped fresh thyme

Preheat the oven to 400 degrees. Arrange the bread on a baking sheet. In a medium skillet, melt the butter with the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Season with salt and pepper. Whisk in the flour for 1 minute, then whisk in the milk and season with nutmeg. Cook until thickened, about 5 minutes. Pull the spinach apart, then add to the sauce. Fold in the artichokes and cook until heated through. Stir in the Parmesan cheese, season with salt and pepper, and remove from the heat. Spread the spinach and artichoke mixture on the bread and top with the mozzarella. Bake until the cheese is melted, about 10 to 12 minutes. Top with the thyme.