Embark on a flavor-packed journey with this Artichoke Flatbread recipe. This is a delightful dance of warm cumin, chili powder, lemon, and a touch of invigorating chili oil, all harmonizing atop a golden, pillowy crust. The artichokes, the star of the show, lend their earthy charm to this wonderful flatbread. Whether shared with friends or savored solo, this flatbread promises a taste sensation that’s nothing short of comforting.
How many servings does this recipe make?
This makes about eight medieum/small slices. so anywhere from two to eight servings.
What if the dough doesn’t rise
That’s completely fine! In this recipe it only calls for a 30-minute proof on the dough, you likely won’t notice much rising in this short time. As long as you know the yeast you’re using is good then everything should be alright.
How long should this take to make?
This recipe takes about an hour to make with the majority of that time being hands off.
Does it need to be red onion?
You can use any onion youd like, red, yellow and sweet onions work best but you can also use scallions if you’d like.
Toppings not mentioned in the recipe
Below I have listed a few add ons that go great with this artichoke flatbread recipe.
Sun dried tomatoes and fresh basil
Just eveny place some sundried tomatoes and fresh basil leaves after the seasoned artichoke hearts and onion, and a few more fesh basil leaves once the flatbread is out of the oven.
Fresh Chili peppers
This flatbread is relatively mild in heat, so if you’re like me and want some extra head, slice up your favorite variety of chilis and evenly place them on the flatbread before baking.
Lemons
I love lemons, especially when I’m baking. Just thinly slice about half a lemon, and evenly place them on the flatbread before baking.
Artichoke heart flat bread
Equipment
- 1 Pizza stone or cookie sheet
- 1 Pizza peel (if using a pizza stone)
Ingredients
- 2 cups Bread flout
- 2 tsp Salt
- 2 tsp Active dry yeast
- 1 cup Water Room temp
Toppings
- ½ tsp Ground cumin
- 1 tsp Chili powder
- ½ tsp Salt
- 1 small Red onion Sliced
- 1 13oz can Whole artichoke hearts Strained and quartered
- A generous amount of olive oil
- Your desired amount of chili oil Optional
- Half of a lemon Optional
Instructions
- Place your pizza stone on the center rack of the oven. If you use a cookie sheet, set it to the side for now.
- Mix the flour, salt, and yeast in a medium bowl. Add the water and combine, let it sit out and hydrate for 5 minutes.
- once hydrated continue to knead until a ball forms, about 1-2 minutes. Place the dough ball in an oiled bowl, cover it with a damp kitchen towel, and set it in a warm place for about 30 minutes.
- Slice the red onion, and cut the artichoke hearts into four pieces each. Season with olive oil (about 1 Tablespoon), ½ teaspoon of ground cumin, ½ teaspoon of salt, and 1 teaspoon of chili powder. Toss and set to the side.
- On a floured surface, roll or stretch the dough into a 10-12-inch circle. Place the rolled-out dough on a pizza peel, and place the seasoned artichoke and onion mix evenly on the dough. Drizzle with olive oil.Now transfer it to the oven in the center of the pizza stone. If you're using a cookie sheet, simply place the rolled-out dough in the center of the sheet, add the toppings, and place it on the center rack of the oven.
- bake for 20-25 minutes
- Optionally top with fresh lemon juice and a drizzle of chili oil.
- ENJOY!
Try this Lemon Chili Focaccia recipe here, it’s one of my favorites!
I like it a lot!