{"id":15672,"date":"2016-12-05T13:35:04","date_gmt":"2016-12-05T18:35:04","guid":{"rendered":"https:\/\/www.andiemitchell.com\/?p=15672"},"modified":"2019-06-21T15:00:46","modified_gmt":"2019-06-21T19:00:46","slug":"mediterranean-flatbread-recipe-with-olives-and-artichokes","status":"publish","type":"post","link":"https:\/\/www.andiemitchell.com\/mediterranean-flatbread-recipe-with-olives-and-artichokes\/","title":{"rendered":"Grilled Artichoke, Olive and Pesto Flatbread Recipe"},"content":{"rendered":"

\"Grilled<\/p>\n

This post is sponsored by DeLallo<\/a>.<\/em><\/p>\n

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!<\/em> cards, or worse, disappear altogether. I tried to add a layer of accountability by telling Gina<\/a> 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\u00a0flatbread recipe instead.<\/p>\n

\"Grilled<\/p>\n

Look, I never would have enjoyed the cards this much.<\/p>\n

It was summer the last time I made this flatbread recipe\u2014too long ago. The thin, crispy crust is made with my favorite Pizza Dough Kit<\/a>\u2014a gem of a product created by one of my favorite food brands, DeLallo\u2014and it\u00a0includes 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\u2014the thin crust and the rectangular\/oblong shape that gets sliced into long\u00a0wedges\u2014also make it really ideal\u00a0for sharing as an\u00a0appetizer or snack (hello football & holiday seasons!)<\/p>\n

Then I start layering those Mediterranean flavors of grilled artichoke, olive, and pesto. But first,\u00a0a smear of sweet DeLallo Margherita-Style Pizza Sauce<\/a>, 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:\u00a0DeLallo Pitted and Seasoned Calamata Olives<\/a>, DeLallo Grilled Artichokes<\/a>, and finally a few thin slices of red onion.<\/p>\n

Once baked to perfection, I drizzle (a very imprecise process)\u00a0DeLallo Traditional Basil Pesto<\/a> over the flatbreads, garnish with fresh basil, slice into wedges, and serve!<\/p>\n

\"Grilled<\/p>\n

Here’s exactly how it’s made!<\/p>\n