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