Floral Tomato & Artichoke Pesto Flatbread

artichoke tomato flatbread
  • 1 cup fresh basil, packed
  • ¼ cup walnuts
  • 3 tablespoons Pompeian Robust Extra Virgin Olive Oil, plus more for drizzling
  • 2 tablespoons lemon juice (about 1 lemon)
  • 1 tablespoon nutritional yeast
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 whole-wheat flatbreads, store-bought or homemade
  • 2 Roma tomatoes, thinly sliced
  • 1 cup canned artichoke hearts, quartered
  • 1 package mixed edible flowers
  1. Preheat oven to 350F.
  2. In a food processor, add basil, walnuts, Pompeian Robust Extra Virgin Olive Oil, lemon juice, nutritional yeast, garlic, salt and pepper. Process until the basil and walnuts are finely minced.
  3. Divide the pesto between the two flatbreads and spread evenly. Top with tomato slices and artichoke hearts.
  4. Bake for 15 minutes, until the tomatoes and artichoke hearts are crispy on the edges. If desired, broil on high for 1-2 minutes for extra crispiness.
  5. Arrange the edible flowers on the flatbreads and drizzle with Pompeian Robust Extra Virgin Olive Oil.

Author: Emilie Eats

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