Artichoke Tomato Pesto Flatbread Recipe
Prep Time:
15 minutes
Cook Time:
13 minutes
Servings:
4 Servings
Ingredients
  • 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
Directions
  1. Preheat the oven to 475 F.
  2. Add the flour and 1 teaspoon salt to a food processor and pulse to combine.
  3. Now add 1 cup warm water and 3 tablespoons of oil and blend until it forms into a ball.
  4. Knead the dough on a floured board for one minute.
  5. Roll out the dough into a long rectangle shape or 2 smaller pieces.
  6. 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.
  7. 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.
  8. 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.
  9. Spread a thin layer of the pesto on the baked flatbread.
  10. Top the pesto with the artichoke mixture and bake for 5 minutes.
  11. Remove from the oven, top with arugula, slice, and serve. Add extra dill if desired.