Best 3 Artichoke Mortadella Flatbread Pizzas Recipes
Indulge in a tantalizing culinary journey with our delectable Artichoke Mortadella Flatbread Pizzas. Embark on a flavor-packed adventure as you discover a symphony of textures and tastes in every bite. Picture perfectly crisp flatbread crusts, generously topped with a medley of marinated artichoke hearts, savory mortadella slices, and a blend of mozzarella and Parmesan cheeses.
Our collection of recipes offers a range of delightful variations to suit every palate. From the classic combination of artichokes and mortadella to creative twists featuring sun-dried tomatoes, goat cheese, and pesto, each recipe promises a unique gustatory experience. Whether you prefer a traditional flatbread or a gluten-free alternative, we have options that cater to your dietary preferences.
Let your taste buds dance with delight as you explore the vibrant flavors of these culinary masterpieces. With step-by-step instructions and helpful tips, we guide you through the process of creating these flatbread pizzas from scratch. Ready your aprons, fire up your ovens, and prepare to tantalize your senses with these extraordinary Artichoke Mortadella Flatbread Pizzas.
ARTICHOKE-MORTADELLA FLATBREAD PIZZAS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Combine the ricotta, lemon zest and a few grinds of pepper in a small bowl. Spread the ricotta mixture on the lavash, almost to the edges; transfer each piece to a baking sheet. Bake, switching the baking sheets halfway through, until the lavash is golden and crisp around the edges, about 10 minutes.
- Combine the arugula, chives, artichokes and parmesan in a large bowl. Add the lemon juice and olive oil, season with salt and pepper and toss. Arrange the mortadella on the pizzas; top with the arugula salad and pistachios.
Nutrition Facts : Calories 510, Fat 32 grams, SaturatedFat 11 grams, Cholesterol 55 milligrams, Sodium 950 milligrams, Carbohydrate 34 grams, Fiber 3 grams, Protein 23 grams
SPINACH-ARTICHOKE FLATBREAD PIZZAS
Using flatbread as the foundation for these pizzas ensures a crispy crust that you can feel good about devouring. In this recipe, I finish the pizzas with a balsamic reduction: Balsamic vinegar cooked down to a sweet, gooey glaze to drizzle over your flatbread toppings. It's like the "icing on the pizza"!
Provided by Brooke Griffin
Categories HarperCollins Dinner Pizza Spinach Artichoke Tomato Cheese Quick & Easy Flat Bread Vegetarian
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350˚F. Line 2 baking sheets with foil.
- In a small saucepan, bring the balsamic vinegar to a boil over medium heat. Reduce the heat to medium-low and simmer until the balsamic vinegar starts to thicken and has reduced by half, 20 to 25 minutes.
- Meanwhile, lay out the flatbreads on the prepared baking sheets and coat with cooking spray. Bake for 5 to 6 minutes. Remove from the oven but leave the oven on.
- Spread 2 tablespoons Alfredo sauce evenly onto each flatbread. Top each with 1 cup spinach, 1/2 cup grape tomatoes, 1/4 cup artichokes, and 2 tablespoons mozzarella.
- Return to the oven and bake until the cheese is melted, 7 to 9 minutes. Remove from the oven and drizzle the balsamic reduction evenly over each pizza.
FLATBREAD PIZZAS WITH OLIVES, FETA AND ARTICHOKES
Categories Olive Tomato Bake Vegetarian Quick & Easy Lunch Feta Artichoke Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2; can be doubled
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. Place breads on 2 baking sheets. Brush breads with some of artichoke marinade. Bake until just beginning to color, about 3 minutes. Cool on sheets 5 minutes.
- Spread breads almost to edges with feta spread or sprinkle with crumbled feta cheese. Top with tomatoes, olives, oregano and artichokes. Drizzle with remaining artichoke marinade.
- Bake pizzas until heated through, about 4 minutes. Cut into wedges.
Tips:
- Choose ripe artichokes: Look for artichokes with tight leaves and a bright green color. Avoid artichokes with brown spots or wilted leaves.
- Trim the artichokes properly: Cut off the stem and the top inch of the artichoke. Then, use a sharp knife to remove the tough outer leaves. Be careful not to cut into the heart of the artichoke.
- Cook the artichokes until tender: You can cook artichokes in a variety of ways, such as boiling, steaming, or roasting. Make sure to cook them until they are tender, but not mushy.
- Use a good quality mortadella: Mortadella is a type of Italian sausage that is made with pork, beef, and spices. Choose a mortadella that is made with high-quality ingredients and has a good flavor.
- Use a crispy flatbread crust: A crispy flatbread crust will help to support the toppings and prevent the pizza from getting soggy.
- Don't overload the pizza with toppings: Too many toppings will make the pizza difficult to eat and may cause the crust to become soggy.
- Bake the pizza until the cheese is melted and bubbly: The pizza is ready when the cheese is melted and bubbly and the crust is golden brown.
Conclusion:
Artichoke mortadella flatbread pizzas are a delicious and easy-to-make appetizer or meal. With a few simple ingredients, you can create a pizza that is both flavorful and visually appealing. These pizzas are perfect for parties or gatherings, and they can also be enjoyed as a quick and easy weeknight meal.
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