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Kale Pesto Artichoke Flatbread

This thin crust flatbread is packed with the light flavors of kale pesto, artichokes, feta cheese, and more. It's easy to make and can be customized to your liking!
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Course: Entree
Makes: 1 large flatbread
Author: We are not Martha

Ingredients

  • ½ batch Lemon Parmesan Flatbread Dough
  • 1 batch kale pesto
  • ½ cup crumbled feta cheese
  • 6 oz. jar artichokes
  • 1 cup shredded mozzarella cheese
  • ¼ cup sliced kalamata olives
  • 2 tsp fresh lemon zest
  • 4 basil leaves sliced into chiffonades

Lemon Parmesan Flatbread Dough:

  • ¾ Tbsp rapid rise granulated yeast
  • cup lukewarm water
  • ¾ Tbsp salt
  • 1 tsp sugar
  • 1 Tbsp honey
  • cup extra-virgin olive oil
  • 1 tsp fresh lemon zest
  • 3 ½ cup unbleached all-purpose flour
  • ¼ cup grated parmesan cheese

Kale Pesto:

  • 3 cups kale washed with ribs removed
  • 8 large basil leaves
  • 2 cloves garlic peeled
  • 1 Tbsp lemon juice
  • 2 tsp pine nuts
  • ½ cup - ¾ cup extra-virgin olive oil
  • ¼ cup grated parmesan cheese

Instructions

  • Pre-heat oven to 450 degrees. Place baking sheet lined with foil in oven to heat.
  • On a lightly floured surface, roll out dough into a large thin rectangle.
  • When oven is pre-heated, lightly sprinkle flour over foil-covered baking pan and place flatbread dough on top.
  • Bake dough for about 7 minutes.
  • Remove from oven and spread kale pesto over the top of the dough. Sprinkle feta cheese on dough, followed by artichokes, mozzarella cheese, kalamata olives, and lemon zest.
  • Place back in oven and bake for another 5-7 minutes, until crust is beginning to turn golden.

Lemon Parmesan Flatbread Dough:

  • Mix yeast and water in a large bowl and let rest for about 2 minutes.
  • Stir salt, sugar, honey, extra-virgin olive oil, and lemon zest into the bowl.
  • With a wooden spoon, mix the flour in. If dough is dry, add more water, 1 T at a time.
  • Gently knead parmesan cheese into the dough.
  • Cover bowl with a towel and let rest in a warm spot for about 2 hours. Dough should rise during this time.
  • Wrap in plastic wrap and refrigerate until ready to use. Recipe makes enough for two large flatbreads.

Kale Pesto:

  • Place kale, basil leaves, garlic, lemon juice, and pine nuts in a blender.
  • Blend until finely chopped.
  • Slowly stream extra-virgin olive oil into blender while motor is still running, being sure to scrape down the edges of the blender.
  • Pour pesto into a bowl and stir in parmesan cheese.
  • Keep in fridge until ready to use.
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