Like Pizza, But Better: Artichoke Flatbread

Traditional pizza is taken to the next level with artichokes, olives, lemon, and feta.

It’s April so we’re celebrating the artichoke. Electrolux partner Sara Forte of Sprouted Kitchen shares tips, insights, and recipes featuring the versatile and often-overlooked vegetable. 

Pizza doesn’t always get the respect it deserves. Thanks to decades of national chains delivering pies in 30 minutes or less, it’s easy to forget that pizza and flatbreads can be elevated to a more fanciful dish you can make in your own kitchen.

To really impress guests, showcase the tried and true artichoke on your flatbread. Artichokes are easy to overlook but really are a key ingredient to have in your kitchen. They’re pantry-friendly, so you don’t need to wait for a particular season to roll around to enjoy them. And they pack a flavor punch you don’t get with most vegetables — add them to your salad, frittata, or tart, and the dish takes on a new dimension.

This recipe calls for jarred or canned artichokes — either marinated or plain are fine. The flavor palate here is Greek-inspired, but you can play around with toppings. Try paper-thin fennel, mozzarella, some fresh basil, and a thin base of red sauce for a more traditional Italian flavor.

Live.Love.Lux. Tip: Bake flatbread to golden perfection every time with the Electrolux Wall Oven and its Perfect Taste™ Convection feature.

Once you get the hang of dough, it is quite simple to make at home, but does require some planning ahead to allow for a rise. To save time, most pizza shops will sell you a ball of their dough. Once you have your dough, this recipe is basically just assembly — which makes it perfect for an afternoon of casual entertaining.

Flatbread with Artichokes, Olives, Lemon and Feta

"If you plan to serve as an appetizer, slice it up into smaller, finger-friendly pieces. Or for a main course, add cooked sausage to make it heartier." - Sara

Servings: 4 as a meal, 6-8 as an appetizer



1 medium ball of pizza dough, handmade or from pizza shop

Extra virgin olive oil, as needed

1 1/2 cups grated fontina cheese

1 small lemon, sliced paper thin

1 cup jarred artichoke hearts, drained, halved, and quartered

1/2 cup pitted Kalamata olives, roughly chopped

3/4 cup crumbled feta cheese

Fresh ground pepper

1/3 cup chopped parsley


Prepare a pizza stone or line a large baking sheet with parchment. Preheat the oven to 475°F. Roll the dough into two, thin rounds (about 10 inches across).

Drizzle each round with a bit of olive oil. Spread the fontina, lemon slices, artichoke hearts, olives, and feta cheese out between the two flatbreads. Drizzle the tops again with olive oil and sprinkle some fresh ground pepper.

Bake for 10-12 minutes until the top is just golden. Garnish the top with fresh parsley, slice, and serve.

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