30 Minute Cheesy Artichoke Skillet Flatbread.
Spring is sprung! It’s springing! Spring sprang sprung. Whatever. It’s happening.
And today we’re doing a flatbread thang.
Bread that is flat? The flattest bread?
Which is sort of like wannabe pizza. Or maybe it even is pizza. It’s not a yeasted dough though, so it’s not fluffy traditional pizza dough, but it takes mere minutes to mix together and only a few more to cook!
We can get behind this. Right?
I totally want to dive right the heck into that jar.
Here’s the thing: I’m all about the fabulous spring produce at the moment. Call me the asparagus bandit, because I’m buying all the good lookin’ bundles at the grocery store. I’m feeling some green stuff now and I’m into it.
Even if I did sort of cheat and use these ones out of a jar. I freaking looooove artichokes – especially roasted (and boy do I have a delish recipe in my cookbook) – but here’s my take on them: If I’m doing something wacky and fun with a combination, adding artichoke hearts TO something? its much simpler and less wasteful to buy the jarred version. Ten points if they’re marinated.
Forget a recipe, just give me a fork.
If you want pure delicious butter artichokes dipped in a sinful hollandaise and finished off with a delicious and rich heart in the center – go with the full, real veggie that looks like a lovely bloom.
Buy them a day early! They make the best kitchen décor, let’s be real.
Heres the flatbread dough. Which doesn’t happen to be flat at all. It’s quite fluffy actually, which is satisfying. Kneading your hands into skily smooth dough is ridiculously theraputic.
Kneading your hands into skily smooth dough that doesn’t take two hours to rise is pretty much the best day ever.
But! It gets better.
The dough is studded with some fragrant herbs. So technically it’s herbed flatbread. Which is SO FREAKING FLAVORFUL.
There’s garlic too. Because too much garlic? Not a thing.
It’s topped with a little sauce, a lot of cheese, said artichokes and a sprinkling of fresh oregano. Do a few big dollops of ricotta, a bunch of sliced or torn fresh mozzarella and fresh grates of parmagiano-reggiano.
Super easy ingredients, but no sacrifice in taste.
Don’t you love that?
Dough is pressed into a hot skillet and cooked for a minute or two -> dough is flipped and topped with whatever toppings in the house sound fantastic – > skillet is placed in a hot oven to make a bubbly melted cheese blanket -> pizza is shoved into mouth to make a bubbly happy food freak’s life.
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 cup water
1/3 cup olive oil plus more for brushing
1/2 cup marinara sauce
1 (12-ounce) jar marinated artichokes, drained
1/2 cup ricotta cheese
8 ounces fresh mozzarella cheese, torn into pieces or sliced
4 ounces freshly grated parmiagiano-reggiano cheese
fresh oregano for topping
Preheat the oven to 375 degrees F.
In a bowl, combine the flour, baking powder, salt, basil, oregano and garlic powder, stirring to combine. Add the water and olive oil and mix with a spoon until the dough comes together. Use your hands to finish bringing it together into a ball, then knead it a few times on a floured surface. Roll and press the dough into the size of your skillet. I use a 12-inch skillet - if you use one significantly small, this recipe can make 2 flatbreads.
Heat a large oven-safe skillet over medium-high heat. Brush the skillet with olive oil then gently and carefully place the dough into the skillet. Cook until bubbles begin to form, about 2 to 3 minutes. Brush the top of the dough with olive oil then flip it over with kitchen tongs. Reduce the heat to medium. Add the marinara sauce to the dough and spread it around evenly. Drop spoonfuls of the ricotta on top top of the sauce and then cover it with the parmagiano. Top with the artichokes and the fresh mozzarella. Place the skillet in the oven and cook for 10 minutes, just until the cheese is bubbly and golden. Sprinkle with the fresh oregano and some extra grated cheese. Gently slide the flatbread from the skillet and onto a cutting board. Let cool for a few minutes before slicing.
[bread from this quattro formaggi flatbread]
we’re all good.