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 grilled artichoke, olive, and pesto flatbread recipe instead.
Look, I never would have enjoyed the cards this much.
It was summer the last time I made this flatbread recipe—too long ago. 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 of grilled artichoke, olive, and pesto. But first, a smear of sweet DeLallo Margherita-Style Pizza Sauce, followed by fresh mozzarella (I like using ciliegine, which are small, cherry-sized balls of fresh mozzarella, which I cut in half before arranging over the flatbreads. If you use a large ball of fresh mozzarella, just thinly slice it!). Next up: my favorite: DeLallo Pitted and Seasoned Calamata Olives, DeLallo Grilled Artichokes, and finally a few 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!