Artichoke Flatbread Recipe
with red onions, mushrooms, Swiss cheese, and roasted red pepper aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Flatbread Base
Toppings
Roasted Red Pepper Aioli
Method
Flatbread Base Preparation
- 1
Activate Yeast
In a small bowl, combine warm water and active dry yeast. Allow it to sit for about 5-10 minutes, or until frothy.
- 2
Make Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Topping Preparation
- 5
Prepare Toppings
While the dough is rising, prepare the toppings by slicing the red onion and mushrooms, and draining and chopping the artichoke hearts.
Roasted Red Pepper Aioli Preparation
- 6
Make Aioli
In a blender or food processor, combine roasted red peppers, mayonnaise, minced garlic, lemon juice, and season with salt and black pepper to taste. Blend until smooth.
Assembling and Baking
- 7
Preheat Oven
Preheat the oven to 475°F (245°C).
- 8
Roll Out Dough
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangular shape, about 1/4 inch thick.
- 9
Add Toppings
Transfer the rolled-out flatbread to a baking sheet lined with parchment paper. Evenly spread the artichoke hearts, sliced red onions, and mushrooms over the flatbread. Top with shredded Swiss cheese.
- 10
Bake
Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and the edges of the flatbread are golden brown.
- 11
Serve
Remove from the oven, let cool for a few minutes, and serve warm with the roasted red pepper aioli on the side.