null
Cheesy Olive & Artichoke Flatbread with Sun-Dried Tomatoes

Cheesy Olive & Artichoke Flatbread with Sun-Dried Tomatoes

To serve, to snack or to lunch, this Mediterranean-inspired flatbread is a trip to your local olive bar away—just top it with your favorite olives and antipasti. Try making it a meal alongside a fresh greens salad.

INGREDIENTS

DIRECTIONS

  1. Combine flour mix and yeast packet in a large mixing bowl with 1 1/4 cups lukewarm water. Stir with a fork until dough begins to form.
  2. 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, about 45 minutes. (After this step, you can refrigerate for use within 1-3 days.)
  3. Preheat oven to 450˚F. Divide dough into 2 equal pieces. Form pizza into rectangles by hand on a lightly oiled baking pan or pizza stone.
  4. Make the Sauce. Melt the butter in a large skillet over medium heat. Add the garlic and sauté until fragrant and lightly browned, 30 seconds to 1 minute. Whisk the heavy cream into the butter until combined. Heat, whisking occasionally, until the cream simmers, 3 to 4 minutes. Whisk in the Parmesan cheese, salt, and pepper. Cook, whisking occasionally until the sauce thickens to coat the back of a spoon, 3 to 4 minutes. Remove from heat and let cool for 10 minutes.
  5. Divide toppings between each crust. First, spread a hearty layer of Alfredo on top. Sprinkle with shredded cheeses. Top with olives, artichokes and sun-dried tomatoes.
  6. Bake for 10-15 minutes, or until crust is golden and toppings are browned. Remove from oven.
  7. Allow to set for 5 minutes before serving.

Cheesy Olive & Artichoke Flatbread with Sun-Dried Tomatoes

To serve, to snack or to lunch, this Mediterranean-inspired flatbread is a trip to your local olive bar away—just top it with your favorite olives and antipasti. Try making it a meal alongside a fresh greens salad.