Art & Chelsea Flatbread Recipe
Artichokes are quartered and sliced and mixed with an olive oil and butter sauce and topped with asiago and mozzarella cheese with roasted mild poblano peppers, lemon zest and real maplewood bacon crumbles
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Ingredients
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Flatbread Toppings
Method
Preparation
- 1
- 2
Add Peppers and Season
Stir in the roasted poblano peppers and lemon zest. Cook for an additional 2 minutes, then remove from heat.
- 3
Assemble the Flatbread
Place the flatbreads on a baking sheet. Evenly distribute the artichoke and poblano mixture on top of each flatbread.
- 4
Add Cheese and Bacon
Sprinkle the asiago and mozzarella cheese over the artichoke mixture, then top with crumbled maplewood bacon.
- 5
Bake
Preheat the oven to 400°F (200°C) and bake the flatbreads for 12-15 minutes until the cheese is melted and bubbly.
- 6
Serve
Remove from the oven, let cool for a couple of minutes, then slice and serve warm.
