Ingredient of the day: Artichokes.
Ancient Romans considered the artichoke an aphrodisiac. Around 40 A.D. Greek physicians used it as a medicinal plant. A few hundred years later, North Africans said “hey why don’t we just eat it?” And so we did. This is an artichoke pizza, in a Mediterranean style with feta cheese and pesto. I’m not sure about the validity of it’s aphrodisiac factor, but I will say, if you look at the picture it kinda says “you know you want me”. I almost poured it a glass of wine. 
Mediterranean Artichoke Pizza, makes 1
1 naan flatbread
1/4 cup chopped red onion
1/4 cup shredded mozzarella cheese
About 4 roasted artichoke hearts in olive oil, pulled apart to spread evenly 
3 Tbsp. prepared basil pesto
2-3 Tbsp. feta cheese (I used a tomato basil seasoned feta)
1/4 cup baby spinach, coarsely chopped
Extra baby spinach or arugula for garnish
1. Preheat oven to 400 degrees.
2. Place flatbread on baking sheet. Spread with pesto, and top with all of the ingredients, saving the cheeses for last. 
3. Bake for about 10 minutes, until flatbread is browned around edges and mozzarella is melted.
4. Garnish with extra spinach or arugula before serving. 
Photo by Dustin Ashcraft. 

Ingredient of the day: Artichokes.

Ancient Romans considered the artichoke an aphrodisiac. Around 40 A.D. Greek physicians used it as a medicinal plant. A few hundred years later, North Africans said “hey why don’t we just eat it?” And so we did. This is an artichoke pizza, in a Mediterranean style with feta cheese and pesto. I’m not sure about the validity of it’s aphrodisiac factor, but I will say, if you look at the picture it kinda says “you know you want me”. I almost poured it a glass of wine. 

Mediterranean Artichoke Pizza, makes 1

1 naan flatbread

1/4 cup chopped red onion

1/4 cup shredded mozzarella cheese

About 4 roasted artichoke hearts in olive oil, pulled apart to spread evenly 

3 Tbsp. prepared basil pesto

2-3 Tbsp. feta cheese (I used a tomato basil seasoned feta)

1/4 cup baby spinach, coarsely chopped

Extra baby spinach or arugula for garnish

1. Preheat oven to 400 degrees.

2. Place flatbread on baking sheet. Spread with pesto, and top with all of the ingredients, saving the cheeses for last. 

3. Bake for about 10 minutes, until flatbread is browned around edges and mozzarella is melted.

4. Garnish with extra spinach or arugula before serving. 

Photo by Dustin Ashcraft

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