Grilled Artichoke Olive And Pesto Flatbread Food

MEDITERRANEAN FLATBREAD SERVED IN A TRAY AND TOPPED WITH ARUGULA, TOMATOES, SMOKED SALMON AND MORE

Steps:

• Preheat oven to 450 degrees F.
• Prepare a large sheet pan and brush with extra virgin olive oil. Sprinkle the bottom of pan with cornmeal, about 2-3 tbsp.
• Lightly flour a clean work surface. Place pizza dough on top and roll and stretch dough to a 12 x 8 rectangle or oval. Transfer stretched dough to prepared sheet pan.
• Lightly brush top of dough with extra virgin olive oil and season with oregano and za'atar spice. Bake in heated oven for 15 to 20 minutes, or until dough is golden and slightly crisp on bottom. Remove from heat.
• In a bowl, combine arugula and tomato. Drizzle with a little extra virgin olive oil and season with salt, pepper, and a dash of Za'atar spice. Mix to combine. Set aside for a moment.
• Spread a thin layer of hummus evenly over the pizza crust. Top with the arugula and tomato mixture. Now arrange the remaining ingredients on top evenly. Sprinkle a little more za'atar spice and dried oregano all over.
• To serve as an appetizer, slice pizza into small rectangles. You'll get 15 or more pieces. Enjoy!

GRILLED ARTICHOKE, OLIVE AND PESTO FLATBREAD RECIPE

Steps:

• Open the DeLallo Pizza Dough Kit and in a large bowl, combine the flour mix and yeast packet with the 1 ¼ cups warm water. Stir with a fork until a dough begins to form.
• Knead by hand for 3 minutes, or until dough is soft and smooth. Transfer to a clean, lightly oiled bowl and cover tightly with plastic wrap. Allow the dough to rise in a warm place until doubled in size, about 45 minutes. (After this step, you can refrigerate for use within 1 to 3 days.)
• Preheat the oven to 450˚F. Divide the dough into 2 equal pieces. Lightly oil a large baking pan. Form the dough into 2 thin rectangles on the baking pan. (*Note that you could also make one larger thick crust pizza).
• Spread ⅓ cup pizza sauce on each of the rectangles, then divide the mozzarella among the dough rectangles (*if using a ball of mozzarella, slice it thinly. If using small mozzarella balls, halve them.) Divide the olives, onions, and artichokes among the pizzas.
• Bake until the crusts are golden and crispy. Drizzle the pesto over the flatbreads (it will be messy and imprecise) and top each with fresh basil leaves. Cut into wedges and serve.

20 EASY FLATBREADS WE LOVE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a flatbread in 30 minutes or less!

GRILLED GARLIC ARTICHOKES

Steps:

• Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.
• Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
• Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
• Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.

FLATBREAD PIZZAS WITH OLIVES, FETA AND ARTICHOKES

Steps:

• Preheat oven to 450°F. Place breads on 2 baking sheets. Brush breads with some of artichoke marinade. Bake until just beginning to color, about 3 minutes. Cool on sheets 5 minutes.
• Spread breads almost to edges with feta spread or sprinkle with crumbled feta cheese. Top with tomatoes, olives, oregano and artichokes. Drizzle with remaining artichoke marinade.
• Bake pizzas until heated through, about 4 minutes. Cut into wedges.