Artichoke & Roasted Red Pepper Flatbread Pizza

Who doesn’t love pizza?  It’s an American staple.  I adore pizza topped with almost anything.  Problem is, it is calorie-laden, and you don’t always know what you’re getting with takeout or frozen versions.  Why not make your own, using fresh cheeses and lower-calorie crusts?

That’s what I did.  Actually, it’s what I do all the time.  I usually pile on fresh veggies and maybe chicken, but today I had some marinated artichokes and jarred roasted red peppers calling my name.  Here’s what I did with them.

I always use fresh Mozzarella for homemade pizza.  If you can stop yourself from eating it all beforehand, there is just no substituting with shredded versions.  The Parmesan is more forgiving, and the store bought shredded available (usually) in the deli is just fine.

I used a multigrain flatbread – the brand was Joseph’s and it was next to the pita bread in my deli.  If you want to make a gluten free version here, try Udi’s gluten free pizza crusts, available in the freezer section.  Gluten free crust is crispy by naure so it will work the same as the flatbread does here.

Be sure to cover the flatbread end to end, or the exposed areas will burn!

Artichoke & Roasted Red Pepper Flatbread Pizza

Makes one flatbread pizza.

  • 1 flatbread or small pizza crust
  • 4 ounces fresh Mozzarella cheese (sliced into 4)
  • 3 jarred, marinated artichoke quarters, cut into smaller pieces
  • 1/4 cup jarred, roasted red peppers, cut into pieces
  • olive oil
  • fresh basil leaves
  • ground pepper
  • red pepper flakes (optional)

Rub one side of the flatbread with a small amount of olive oil.  Using a paper towel, wipe off excess oil.  Bake at 450 degrees just until beginning to brown; flip and bake until other side is just crisping up, 1-2 more minutes.

On oiled side of flatbread, spread 1/4 cup pizza sauce all over, taking care to cover to every edge so the bread doesn’t burn when you put it back in the oven.

Top with the 4 Mozzarella slices; chopped red peppers; and artichokes.  Bake at 400 degrees until melted and browning, watching the bread as you go, 5-10 minutes.

Remove from oven and top with fresh basil leaves and red pepper flakes.  Serve immediately.  Enjoy!


Artichoke Dip

This is my mom’s recipe, and was my contribution to our Sunday dinner today.  Super easy, make it with olive oil mayo to cut the calories way back!  Or use a combination of mayo and Greek yogurt.  Yummy and gluten free!

Serve to an adoring crowd with corn chips.  The big Fritos Scoops chips work perfectly. I could barely get this photo taken before the masses dove in and almost ruined my shot!

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Artichoke Dip

  • 2 cans quartered artichokes, drained
  • 1/2 cup mayo
  • 1/2 cup Parmesan cheese in the can, plus more for the top
  • juice of 1 small or 1/2 large lemon
  • pinch of salt
  • 1/2 teaspoon garlic powder

Combine all ingredients in a bowl and mix gently.  Empty into a 2-2.5 quart baking dish, sprinkle with a little more cheese and bake for 20-25 minutes at 350 degrees.  Serve immediately with Fritos Scoops chips.

You can also cover tightly and refrigerate for a few hours before you need to bake.  Enjoy!