POSTED December 1, 2016

Grilled Artichoke, Olive and Pesto Flatbread

The thin crust and the rectangular/oblong shape that gets sliced into long wedges make this recipe really ideal for sharing as an appetizer or snack. Hello, football and holiday seasons!

Check out full recipe here!

SERVES: 2 Flatbreads, serves 8
LEVEL: Super Simple

INGREDIENTS

1 (17.6-ounce) package DeLallo Italian Pizza Dough Kit
1 ¼ cups lukewarm water
⅔ cup DeLallo Italian-Style Pizza Sauce (Margherita Style)
8 ounces fresh mozzarella, sliced (I like using ciliegine—mozzarella balls the size cherries—and and cutting each one in half)
½ (7-ounce) package DeLallo Ready Pack Jumbo Pitted and Seasoned Calamata Olives, chopped
¼ medium red onion, thinly sliced (optional)
1 (12-ounce) jar DeLallo Grilled Artichokes, drained
¼ cup DeLallo Simply Pesto -Traditional Basil
½ cup fresh basil, roughly chopped

DIRECTIONS

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.