Artichoke & Zucchini Flatbreads

with Tomato, Lemon Aioli & Potato Wedges

Allergens: Sesame, Wheat, Milk, Eggs, Soy, May contain traces of allergens

Total: 30 min • Prep: 10 min

Servings:
Ingredients

  • Potatoes

    12 ounce

  • Flatbreads

    2 units

  • Zucchini

    1 unit

  • Lemon

    1 unit

  • Marinated Artichoke Hearts

    1 unit

  • Italian Cheese Blend

    ½ cup

  • Mayonnaise

    2 tablespoon

  • Tomato

    1 unit

  • Chili Flakes

    1 teaspoon

  • Garlic Powder

    1 teaspoon

  • Olive Oil

    1 teaspoon (tsp)

  • Salt

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

  • Cooking Oil

    3 teaspoon (tsp)

Cooking steps
1

  • Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

  • Cut potatoes into ½-inch-thick wedges.

  • Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

2

  • Meanwhile, trim and slice zucchini crosswise into ¼-inch-thick rounds. Zest and quarter lemon. Thinly slice tomato into rounds; season with salt and pepper.

3

  • Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, half the garlic powder (you’ll use the rest in the next step), a pinch of salt, and pepper. Cook, stirring occasionally, until zucchini is lightly browned, 2-3 minutes.

4

  • In a small bowl, whisk together mayonnaise, remaining garlic powder, juice from one lemon wedge (two wedges for 4 servings), and as much lemon zest as you like.

  • Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired. TIP: If you like things spicy, add a pinch of chili flakes!

5

  • Once potatoes are done, drizzle both sides of each flatbread with olive oil; brush or rub to coat all over and season with salt and pepper.

  • Place flatbreads upside down (dimpled sides down) on a second baking sheet. Toast on top rack until golden brown and crisp, 3-4 minutes. (For 4 servings, divide flatbreads between two sheets. Toast on top and middle racks, swapping rack positions halfway through.)

6

  • Once flatbreads are toasted, flip over (dimpled sides up); evenly layer with Italian cheese blend, zucchini, sliced tomato, and artichoke hearts.

  • Return to top rack and bake until cheese melts, 4-6 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.) (Watch carefully so flatbreads don't burn!)

7

  • Drizzle flatbreads with as much lemon aioli as you like. Sprinkle with as many chili flakes as you like. Cut flatbreads into quarters.

  • Divide flatbreads and potato wedges between plates. Serve with any remaining lemon wedges and any remaining aioli on the side.