Artichoke tomato pesto flatbread recipe

Toppings on bread are a hit with most people. Bread, whether soft, chewy, or crispy, with flavorful toppings is a fun and delicious meal with endless possibilities. 

2 ½ cups all-purpose flour 2 teaspoons salt, divided 6 tablespoons olive oil, divided 1 tablespoon cornmeal 1 (15-ounce) can artichoke hearts, drained and quartered 1 cup grape tomatoes, halved ½ red onion, sliced 1 tablespoon red wine vinegar. 1 tablespoon fresh dill + more for topping ¼ teaspoon pepper 2 cups fresh basil


Juice of one lemon 2 cloves minced garlic ½ cup walnuts 2 tablespoons nutritional yeast 1 cup arugula


Heat the oven to 475 F. Pulse flour and 1 teaspoon salt in a food processor. Add 1 cup warm water and 3 tablespoons oil and blend until a ball forms.

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Flour-board kneading for one minute. Long rectangle or two smaller dough pieces. The flatbread should be golden brown after 8 minutes on a cornmeal-sprinkled baking sheet.

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Mix artichoke hearts, tomatoes, red onion, 1 tablespoon olive oil, red wine vinegar, dill, ½ teaspoon salt, and pepper in a large bowl.

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Blend the remaining 2 tablespoons olive oil, basil, lemon juice, garlic, walnuts, nutritional yeast, and salt in a food processor to make pesto.

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Apply a thin layer of pesto to baked flatbread. Sprinkle artichoke mixture over pesto and bake for 5 minutes. After baking, add arugula, slice, and serve. You can add more dill.

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