These flatbreads are lighter than pizza, thanks to their thinner crust and minimal sauce and cheese. However, they’re generously topped with a variety of flavorful ingredients. For this Caramelized Onion and Artichoke Flatbread, I combined sweet caramelized onions with a touch of salty feta, briny artichoke hearts, and a handful of spinach. The result is a winning combination that’s healthy, delicious, and as sophisticated as something you’d find at a bistro or wine bar.
I made my own crust for this flatbread, but you can easily use a toasted tortilla or a store-bought crust to save time and effort. If you opt for a tortilla, I recommend baking it for a few minutes beforehand to ensure it’s nice and crispy (as I did with these Quick Fix Salad Bar Pizzas). If you prefer to make your own crust using the method outlined below, just remember to mix the dough the night before to allow it to ferment— that’s when the magic happens!
Just one final note: when I started preparing my dough before bed, I found I was a bit short of the required two cups of flour. I substituted half a cup of all-purpose flour with whole wheat flour, and it worked out perfectly. The whole wheat added a nice flavor and texture without making the dough heavy or dense. Sometimes, a little improvisation leads to fantastic results!
Sweet caramelized onion and tangy feta provide bursts of flavor on this artichoke-topped flatbread. Caramelized Onion and Artichoke Flatbread for the win!