The perfect appetizer for any time of year and any crowd, organic artichoke pizza requires a bit more patience and prep time, but is well worth the end result. Using organic flour and flax, you can create a light crust that packs the nutritional punch, topped with as many veggies as you like with artichoke as the centerpiece. Keeping it simple with artichoke, tomato, onion, and basil provides a rustic, classic taste, yet if you prefer layering on the veggies, adding eggplant, kale, spinach, or mushrooms can also yield delicious results. Shape the dough however you prefer, in a flatbread style or round, and provide a great mid-day snack, happy hour bite, or starter to a nutrient-rich dinner.
Artichoke has been a health food staple for thousands of years, used in ancient Greece for multiple medical purposes, including freshening breath and reducing body odor. When ingested, however, artichokes are full of vitamins and minerals known to green-hued vegetables and particularly rich in antioxidants. In fact, ehe USDA ranked artichokes number 7 on their top 20 list of antioxidant-rich foods. This shingled plant is also a great source of vitamins C and K, folate, and dietary fiber. The leaves are the greatest source of nutrients, also including cancer, diabetes, liver dysfunction, and heart-disease-fighting phytonutrients like quercetin, cynarin, rutin, and gallic acid.
Combined with a blend of herbs and spices and a light dusting of olive oil, this heart-healthy appetizer will provide an excellent source of health benefits while delighting the taste buds. This recipe can also be made into one large pizza, if desired.
Recipe creates 12 servings, and takes about 20 minutes to prepare (not including the wait time for dough to cool).
What You Need
- 1 1/4 cups whole wheat flour (or white if unavailable)
- 1 1/4 teaspoons salt
- 1/2 cup cold butter
- 3-4 tablespoons cold, filtered water
- 2 tablespoons flaxseed
- 2 tablespoons olive oil
- 1/4 cup extra virgin olive oil
- 1 cup sliced onions
- 1 cup sliced artichoke hearts
- 1 cup sliced sweet peppers
- 2 tablespoons seasoning mixture of your choice (thyme, tarragon, black pepper, and garlic recommended)
- Fresh basil leaves
- 1 cup sliced tomatoes (to apply post-baking)
How to Prepare
- Combine flour, flaxseed, and salt in a large bowl. Mix in butter, then olive oil. Knead, and add necessary amount of water to slightly dampen the dough.
- Shape into a round disc. Cool in the refrigerator for a minimum of 2 hours.
- Make the topping in a skillet (can be prepared in advance and refrigerated): Heat olive oil in skillet or frying pan on medium-high heat.
- Throw (gently) in the onions and sauté for 5 minutes. Mix with artichokes, sweet peppers, herbs and spices, tossing as needed. Sauté until all vegetables are tender, not soft. Allow time to cool.
- After dough is sufficiently cooled, preheat oven to 425°F. Separate 2-inch balls from the dough and shape into round, flat miniature pizza shapes, or an oblong oval such as the flatbread pizza seen in the image above, approximately 2-3 inches wide.
- Place each piece on an oiled baking sheet, and add fresh basil leaves followed by the vegetable topping. Bake for 20 minutes.
- Top with tomato slices when finished.
1. Kendall McFarland. Simply Organic. Artichoke Pizza Appetizers.
3. Life Extension Magazine. The Amazing Artichoke.