Mediterranean Flatbread

New lazy weeknight dinner unlocked. Saturday Sauce Spicy Whipped Feta makes the perfect flatbread base, topped with caramelized artichokes and red onions, tangy Kalamata olives, and a handful of fresh, lemony arugula. Crispy, flavorful, and effortless—dinner done right.

Serves 2

INGREDIENTS

• 1 Banza Pizza Crust
• Spicy Whipped Feta (Recipe)
• 1/2 Can Whole Artichokes (Packed in Water)
• 1/4 Red Onion, Halved and Thinly Sliced
• 2-3 Tbsp. of Kalamata Olives (Pitted)
• Handful(s) of Arugula
• 4 Tbsp. Extra Virgin Olive Oil (EVOO), divided
• Lemon Squeeze
• Kosher Salt, to taste
• Black Pepper, to taste
  

DIRECTIONS

• Preheat the oven to 350 degrees and toast plain pizza crust for 10-15 mins.
  Drain and dry artichokes completely. Quarter whole artichokes and sauté in a pan with olive oil (use approx. 2 Tbsp. EVOO) on each side until golden brown/caramelization is visible.
• Sauté sliced red onion in some olive oil until onion is softer/slightly caramelized.
• Slice Kalamata olives in half.
• Spread spicy whipped feta over the pizza crust (I covered the base with 2-3 tablespoons) and top with sauteed artichokes and red onion and Kalamata
  olives.
• Return pizza to the oven for another ten minutes.
  Dress arugula with remaining EVOO, fresh squeezed lemon, and salt and pepper to taste.
• Remove from the oven & top with dressed arugula.