This Vegan Lemon Artichoke Flatbread with Za’atar is loaded with fresh ingredients and Middle Eastern flavors. It starts with a sesame seed crusted pizza dough, then a layer of za’taar and tender artichoke hearts marinated with lemon and herbs. Then it’s baked until golden brown and topped off with a creamy tofu based ricotta cheese, lots of greens and a drizzle of olive oil. It looks like a fancy restaurant dish, but with lots of healthy veggies, protein and healthy fats, its actually a pretty balanced meal. Plus, it’s vegan, nut free and comes together in less than 45 minutes!
The inspiration for this Vegan Lemon Artichoke Flatbread came from this traditional Middle Eastern flatbread called Man’oush. Its this delicious blend of olive oil and Za’atar spread over dough and baked until golden brown and crispy. It’s the perfect appetizer or snack, but I wanted to see if I could make a whole meal out of it.
So let’s start with the crust, which is probably my favorite part. You can use whatever dough you’d like, store bought or homemade. My personal favorite is Roberta’s Pizza Dough Recipe from NYT Cooking.
Once you’ve got a good base, the dough gets pressed down over top a layer of sesame seeds and baked until golden brown. In the oven, the sesame seeds get all toasty and adhere to the dough, giving you that delicious nutty, crunchiness in every bite. Fair warning, it makes this vegan artichoke flatbread a little hard to stop eating.
I know a lot of people swear by making pizza on a pizza stone, but for this recipe, I like to use a rimmed sheet pan. The edges made it easier to spread out the sesame seeds. If you do have a pizza stone, I recommend placing it on the rack above where you are going to put the sheet pan and preheating it with the oven. This helps radiate heat above the flatbread which results in a crispy crust.
As for cheese, my go to is always my Easy Vegan Tofu Ricotta. It comes together in just a few minutes in a blender or food processor and goes wonderfully on this flatbread. You can also use another brand of vegan cheese like Daiya or Chao, but I just like the tofu based one because it adds some protein and makes for a more complete meal. And of course, if you’re not vegan or dairy free, I’m sure real ricotta or burrata would be excellent.
Want more cheesy vegan recipes? Try these
- Vegan cauliflower Mac and cheese
- Vegan stuffed shells with sunflower pesto
- Vegan spinach artichoke grilled cheese