Artichokes, olives, tomatoes, and feta layered over a delicious sundried tomato pesto on a crisp flatbread.
Ingredients
- 1 ball pizza dough
- 1/2 cup sun dried tomatoes
- 1/4 cup pine nuts
- 1/4 cup grated parmesan cheese
- 2 tablespoons Mediterranean Medley Fused Extra Virgin Olive Oil
- 1 teaspoon salt
- 1/2 cup artichokes
- 1/2 cup kalamata olives
- 1/2 cup cherry tomatoes, cut in half
- 1 cup feta, crumbled
- 2 tablespoons Traditional Aged Dark Balsamic Vinegar
Instructions
- Roll the pizza dough out on a well oiled baking sheet. Let rest 30 minutes, then roll/stretch again and poke all over with a fork.
- Heat the oven to 500 degrees.
- In a food processor, add the sun dried tomatoes, pine nuts, and grated parmesan cheese. Process on low and stream in the olive oil until combined.
- Spread the sundried tomato pesto on the flat bread. Top with artichokes, olives, tomatoes and feta.
- Transfer to the oven and cook for 12-15 minutes until the crust is cooked through and the feta is softened. Drizzle with balsamic vinegar, cut into pieces, and enjoy!
Note: I usually make a double batch of the sun dried tomato pesto to serve with pasta. For an even easier dinner, use a pre-baked flatbread or naan and cook for about 5 minutes in the oven.
Takes 45 minutes
Serves 4
