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!
Grilled Artichoke, Olive and Pesto Flatbread Recipe
- 17.6 oz 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)
- 3.5 oz package DeLallo Ready Pack Jumbo Pitted and Seasoned Calamata Olives, chopped
- ¼ medium red onion thinly sliced (optional)
- 12 oz jar DeLallo Grilled Artichokes, drained
- ¼ cup DeLallo Simply Pesto -Traditional Basil
- ½ cup fresh basil roughly chopped
- 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.