Artichoke & Garlic Flatbread

I am always in search of ways to eat more garlic. It's very, very high up on my list of favourite flavours.

When I walked by the antipasto station at my grocery store the other day, I saw a big pile of fresh marinated artichokes and sundried tomatoes, I immediately scooped up around a cup of each knowing that flatbread was the destination.

My recipe was made on Piedina-style flatbread, but this can work on any sort of flatbread/dough you'd like.


 Artichokes at the Antipasti station at the grocery store.

Artichokes at the Antipasti station at the grocery store.



  • 1 cup marinated artichokes, chopped
  • 1/2 cup sundried tomatoes, chopped
  • 1 cup fresh mozzarella/pizza mozzarella chopped
  • 1 head garlic
  • 2 tsp olive oil
  • 1 tsp crushed chilies
  • 1/4 tsp red wine vinegar
  • 1 tbs butter
  • salt & pepper to taste


For the Garlic Base

  • Preheat oven to 400F
  • Slice 1" off  top whole bulb garlic, peel as many layers of paper off as possible.
  • Place garlic in aluminum foil pouch, drizzle 1tsp olive oil on garlic and sprinkle with salt and pepper
  • Close aluminum foil in a pouch shape, place in oven for 40 mins
  • Once done, remove the cloves from foil and remaining garlic paper.
  • Mash all cloves with butter, red wine vinegar, 1 tsp olive oil, chilies, and salt & pepper to taste

Build the Flatbread

  • When your garlic is complete, spread it on a your bread/dough
  • Layer on chopped artichokes and sundried tomatoes
  • Top with mozza
  • Bake in oven at 400 degrees for 15-20 mins until golden and bubbly.
  • Eat!


I like to drizzle a little extra olive oil and crushed sea salt on top, but you do you.

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