Mediterranean Flatbread Pizzas with Sun Dried Tomato Over the Top Spread

Mediterranean Flatbread Pizzas with Sun Dried Tomato Over the Top Spread

Who doesn't love quick and easy with recipes inside a recipe - use this Over the Top Sun Dried Tomato Spread not just on this flatbread, but tossed with pasta, as a dip for pita and veggies or on your favorite crostini with shrimp.

The Mediterranean always inspires thoughts of summer, breezy beaches and delicious food. This flatbread, with its flavors of Kalamata olives, artichoke hearts, sun-dried tomatoes and baby heirloom tomatoes, topped with spicy arugula, is the perfect representation of Mediterranean flavors.

Mediterranean Flatbread Pizzas with Sun Dried Tomato Over the Top Spread Recipe

By Chef Laura Briscoe
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 10 squares

Ingredients

  • One 14oz can of Artichoke Hearts in Water, quartered
  • 8oz Multicolor Baby Heirloom Tomatoes
  • 1/3 cup Kalamata Olives, halved
  • 1 Tbsp Capers, drained
  • 1/3 cup Sun-dried Tomatoes in Oil
  • 1 large clove Garlic, trimmed
  • 2 Tbsp Over the Top Italian
  • 1 Flatbread Crust (available at TJ's)
  • 2 cups Arugula
  • Olive Oil

Instructions

  • Combine artichoke hearts, tomatoes, olives and capers and toss lightly with olive oil. Place on a parchment-lined sheet tray and roast at 400 degrees convection (425 conventional) for 10 minutes.
  • At the 4 minute mark, place the flatbread crust (spread with a little olive oil) into the oven to warm.
  • While the vegetables are roasting, make the spread. In a food processor or mini chopper, place the sun-dried tomatoes with oil and the garlic clove. Process until smooth. Add the Over the Top and pulse to combine. In a separate bowl, toss the arugula with a little olive oil.
  • Remove the crust from the oven and spread with the sun-dried tomato mixture. Top with the vegetables and finish with the arugula. Serve hot or at room temperature.

Referenced products

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