Artichoke Tomato Pesto Flatbread Recipe - Vapor Solutions Tx

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 allpurpose flour 2 teaspoons salt divided 6 tablespoons olive oil divided 1 tablespoon cornmeal 1 15ounce 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 ingredient

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

Direction

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 green blob 1

Flourboard kneading for one minute long rectangle or two smaller dough pieces the flatbread should be golden brown after 8 minutes on a cornmealsprinkled baking sheet green blob 2

Mix artichoke hearts tomatoes red onion 1 tablespoon olive oil red wine vinegar dill ½ teaspoon salt and pepper in a large bo wl green blob 3

Blend the remaining 2 tablespoons olive oil basil lemon juice garlic walnuts nutritional yeast and salt in a food processor to make pesto green blob 4

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 green blob 5

Classic chicken stroganoff recipe also see learn more