Saturday, 27 October 2012

Artichoke Flatbread with Garlic and Lemon

1/2 recipe pizza dough
1 tbsp extra virgin olive oil
1 6.5-oz can artichoke hearts, drained
4 oz hard, crumbly cheese, such as Ricotta Salata
2 cloves garlic, chopped
1/2 lemon, thinly sliced
salt and pepper to taste
1 handful chopped fresh flat-leaf parsley or basil

Preheat oven to 475 degrees F. Line a baking sheet with parchment paper (or lightly cover with flour). On a lightly-floured surface, roll dough into a 14" oblong shape. Brush dough with olive oil. Scatter dough evenly with artichoke hearts, garlic, cheese lemon slices, salt and pepper.
Bake for 12-15 minutes, until crust is golden brown.

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