Kelly Senyei

Artichoke Flatbreads

I’m always on the hunt for finger-friendly appetizer inspiration, so when I came across this recipe for Artichoke Flatbread, I knew this easy, cheesy dish would be making an appearance at my next dinner party.

Artichoke Flatbread

Sure enough, this recipe delivered big on flavor and on ease of preparation, which is critical when it comes to entertaining a room full of guests without breaking a sweat.

Flatbread, much like its culinary cousin pizza, leaves the door wide open for customization. You can keep it as simple or as complex as your palate desires. I used this recipe for Artichoke Flatbread as a starting point, but decided that it wasn’t quite warm enough yet to break out the grill. And thus, oven-toasted flatbreads all around!

Artichoke Flatbread

I swapped peppery arugula for spinach, tossed in a few black olives, added a hearty shower of Parmesan as a garnish, and left the pizza seasonings behind in favor of a good pinch of crushed red pepper flakes.

To cook the flatbreads in the oven, rather than on the grill, simply preheat your oven to 375ºF and then continue with the original recipe by first brushing one side of the flatbreads with olive oil and placing them on a baking sheet.

Artichoke Flatbread

Bake the flatbreads for 5 minutes just until they’re slightly toasted, then remove them from the oven and spread them with the garlic and herb goat cheese, leaving a 1/2-inch border around the edges. You could also use ricotta cheese mixed with chopped fresh herbs.

Artichoke Flatbread

Next comes the fun part and is a great time to get your tiniest of taste testers involved in the making of their next meal. Scatter your choice of toppings over the goat cheese. I used marinated artichoke hearts, chopped tomatoes and sliced olives. Return the flatbreads to the oven and bake for 5 minutes until golden brown and bubbly.

Artichoke Flatbread

Rather than add the greens to the flatbreads prior to baking, I topped the flatbreads with dressed arugula for additional flavor. Simply toss the arugula with olive oil and balsamic vinegar (or whatever salad dressing you have on hand), then pile them high atop the toasty flatbreads.

Artichoke Flatbread

And there you have it! All it takes is 20 minutes or less to go from a raw ingredients to this eye-popping perfection. Best of all, this recipe for Artichoke Flatbread is a great way to make the most of leftover odds and ends in the fridge and pantry. Easy and economical? Count me in!

- Kelly Senyei, Just a Taste

2 Responses to “ Artichoke Flatbreads ”

  1. [...] By the time the weekend rolls around, my fridge is usually packed with random leftover odds and ends from a week’s worth of recipe development and testing. What survives past Friday almost always goes into Saturday’s salad. But now I can find one more way to indulge my pizza passion with my latest feature over on the Better Homes and Gardens Delish Dish blog: Artichoke Flatbread. [...]

  2. [...] to turn on your oven? Sounds like a perfect match for a breezy summertime meal. Add veggies to the flatbread and you’ll have a delicious, nutritious dinner in 20 minutes. (via Better Homes and [...]