Vegan Lemon Artichoke Flatbread with Za’atar
An easy Middle Eastern inspired flatbread, with a sesame seed crust, lemon marinated artichokes, za'atar, and vegan ricotta cheese.
Servings: 1 large flatbread
Calories: 403kcal
Ingredients
- 1 lb pizza dough store bought or homemade
- 2 14 oz cans quartered artichoke hearts packed in water
- 6 tbsp olive oil divided
- 2 tbsp dill chopped
- 2 tbsp parsley chopped
- Juice from 1 lemon
- 3/4 tsp salt
- 1/4 cup sesame seeds
- 2 tbsp Za’atar
- 1 recipe Easy Vegan Ricotta see above or 1 1/2 cups other vegan ricotta
- Micro-greens or arugula for serving
Instructions
- Start by draining the artichoke hearts and placing them in a large resealable container. Add 2 tbsp olive oil, parsley, dill, lemon juice and salt. Allow to marinate at room temperature for at least 20 minutes or up to overnight in the fridge. While the artichokes marinate, this is a great time to make the ricotta.
- Preheat the oven to 450 F. Brush about a tbsp of oil onto a large sheet pan and sprinkle sesame seeds in an even layer.
Roll out the dough to about a 1/2 inch thick on a lightly floured surface. Curl the sides over to make a crust. Gently fold the dough in half and quickly transfer to the sheet pan, Unfold and use your fingers to firmly press down to ensure the sesame seeds stick. - Brush the remaining 2 tbsp olive oil over the dough, then top with Za’atar and artichoke hearts. Bake for 15-18 minutes or until the crust is golden brown and the center is no longer doughy.
- Finish with a few dollops of ricotta, micro-greens and a drizzle of olive oil.
Nutrition
Serving: 1/6 | Calories: 403kcal | Carbohydrates: 48g | Protein: 13g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Cholesterol: 14mg | Sodium: 595mg | Fiber: 9g | Sugar: 6g