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
Directions
Preheat the oven to 475 F.
Add the flour and 1 teaspoon salt to a food processor and pulse to combine.
Now add 1 cup warm water and 3 tablespoons of oil and blend until it forms into a ball.
Knead the dough on a floured board for one minute.
Roll out the dough into a long rectangle shape or 2 smaller pieces.
Place the flatbread on the baking sheet that's been sprinkled with cornmeal, poke with a fork in several places, and bake for 8 minutes or until golden brown.
In a large bowl combine the artichoke hearts, tomatoes, and red onion with 1 tablespoon of olive oil, red wine vinegar, dill, ½ teaspoon of salt, and the pepper.
To make the pesto, combine the remaining 2 tablespoons olive oil, basil, lemon juice, garlic, walnuts, nutritional yeast, and remaining salt in a food processor and blend until smooth.
Spread a thin layer of the pesto on the baked flatbread.
Top the pesto with the artichoke mixture and bake for 5 minutes.
Remove from the oven, top with arugula, slice, and serve. Add extra dill if desired.