Mediterranean Flatbread Recipe with Olives and Artichokes

http://ift.tt/2gV9Aly

This post is sponsored by DeLallo.

Every year I swear I’m reformed enough to get my holiday shopping done before December first. And like clockwork, I show up late to Christmas Eve dinner at my grandma’s house because I was shopping for gifts. I should mention, it’s not just presents I procrastinate; I do the same thing with sending holiday cards…which have been known to morph into Happy New Year! cards, or worse, disappear altogether. I tried to add a layer of accountability by telling Gina after lunch last Friday that I would finish writing my holiday cards that night. I went so far as to splay them out on the table Friday night, beside a felt tip pen. And then I took a good look at them, left the room, and made a Mediterranean flatbread recipe instead.

Look, I never would have enjoyed the cards this much.

The first time I made this Mediterranean flatbread with olives and artichokes was over the summer. The thin, crispy crust is made with my favorite Pizza Dough Kit—a gem of a product created by one of my favorite food brands, DeLallo—and it includes everything I need to make perfectly chewy-meets-crispy dough with ease (I only add water to it!). I chose to shape the dough into two thin rectangles, mostly for fun I’ll admit, but I should note that the traditional features of a flatbread—the thin crust and the rectangular/oblong shape that gets sliced into long wedges—also make it really ideal for sharing as an appetizer or snack (hello football & holiday seasons!)

Then I start layering those Mediterranean flavors: a smear of sweet DeLallo Margherita-Style Pizza Sauce, fresh mozzarella (I like using ciliegine, which are small, cherry-sized balls of fresh mozzarella. I cut them in half before arranging them over the flatbreads. If you use a large ball of fresh mozzarella, just thinly slice it!) DeLallo Pitted and Seasoned Calamata Olives, DeLallo Grilled Artichokes, and thin slices of red onion.

Once baked to perfection, I drizzle (a very imprecise process) DeLallo Traditional Basil Pesto over the flatbreads, garnish with fresh basil, slice into wedges, and serve!

Here’s exactly how it’s made!

Mediterranean Flatbread Recipe with Olives and Artichokes

Ingredients

Instructions

1. 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.
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 in size, about 45 minutes. (After this step, you can refrigerate for use within 1 to 3 days.)
3. 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).
4. 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.
5. 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.

Nutrition Information & Notes:

Nutrition Information for 1 serving (1/8th of entire recipe): Calories 423, Total Fat 17g, Sat Fat 4.5g, Carb 52.2g, Fiber 3g, Sugars 2.4g, Protein 13.7g

3.1

http://ift.tt/2gV9Aly