Herbed Flatbread Pizza with Artichoke Hearts and Sun Dried Tomatoes

Yumm - I am so glad I got a picture of this before we devoured it! Dustin actually gave it a 9 out of 10 on his "No B.S." scale (that's what he calls it), which is practically unheard of. Let me tell you a little about Dustin and his little scale. Most of the time when I ask him to rate my meals he takes a bite, churns it around in his mouth thoughtfully, swallows it, and the says astutely "it's a solid 7." Never. Fail. There has been one other occasion where he rated something higher than that, because, as he puts it "if you give everything a 10, then what are you going to give an actual 10? If everything you cook is a 10, then the scale becomes useless and you might as well not measure anything."

I give his reasoning a solid 7.

Anyway, where I was going with that is that if Dustin broke his own rule to give this recipe a 9, not an 8, mind you, but two full numbers above his usual rating, then it must be good!

Here's what you do: Soften the butter in the microwave for a few seconds, then mix in the herbs and spread evenly over the flatbread. Top with parmesan cheese, artichoke hearts, golden cherry tomatoes, sundried tomatoes, and fresh basil; then pop it in the oven for 10 minutes at 400 degrees.

Done and done!

I didn't measure anything out this time, but you can't really go wrong here. Just don't use too many sun dried tomatoes - they can really overpower a dish.

Ingredients

2 flatbreads (I use the StoneFire brand)
2 Tbs butter
Dried basil, oregano, and garlic powder (a few shakes of each)
Handful of golden cherry tomatoes, sliced into rounds
Marinated artichoke hearts to taste
Sun dried tomatoes to taste
A few leaves of fresh basil, thinly sliced
Shaved Parmesan cheese, about two handfuls

Servings: 2

 
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Greek Pizza Bread

I’m always amazed when a handful of ingredients and minimal effort result in deliciousness, and today’s recipe is the perfect example. Last night Dustin and I were both craving pizza, but a combination of laziness and frugality made the acquisition of said pizza a little difficult. I opted instead to make pizza bread, which is always yummy and very easy to make, only with a Greek twist.

The idea came to me when I came across THIS feta dip recipe, which looked so good! I adapted it for my pizza bread, used red onion instead of green, and oregano instead of Greek seasoning (I can’t seem to find it anywhere, and by anywhere, I mean the one store where I looked for it). The end result was so much better than a store bought pizza, and had me wishing I had made more…in fact, I thought about it all day today and couldn’t wait to get home to make it again!

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