If you love hot artichoke dip, you’re going to love this easy flatbread, which requires only a few ingredients, and cooks in only a few minutes but tastes like you’ve put a lot of effort and thought into it. You can make this bread under the broiler or on the grill. Serve this flatbread cut into squares as a tasty appetizer, or make into entree sized portions and serve as a complete meal in itself.
2 c (5oz or 142g) Better Batter Gluten Free Flour
1 tbsp sugar
1 tsp salt
2 tbsp olive oil
1 packet (2 tsp) rapid rise yeast, optional
1-2 c water
1 15oz can (about 2c) marinated artichoke heart quarters, juice/oil reserved
4 oz soft goat or cream cheese, or non dairy alternative (we use Daiya), softened
8 ounces mozzarella or non dairy alternative (we use Daiya shreds)
red pepper flakes or oregano, optional
Preheat broiler or gas grill to high heat and place a heat stable broiling rack or cookie sheet about 4 inches under the heat to allow it to become very hot.
In a bowl combine the flour, sugar, salt, olive oil, and optional yeast and stir until evenly combined. Add enough water, starting with one cup, mixing constantly, until a dough the texture of playdough or play clay is formed – you should be able to roll this out without it sticking to your rolling pin. If the dough is too dry, add additional water.
Roll the dough out to an oval or rectangular shape, about 1/8 inch thick and 12-14 inches long by 8-10 inches wide. Fold the dough in half, and in half again, in order to transport under the broiler or onto the grill.
In a bowl, combine the artichoke heart quarters and softened goat cheese until easy to spread and evenly combined. If the mixture seems a bit dry or hard to spread, add a little of the reserved marinade from the artichokes, a little at a time, or until easy to spread. If desired, stir in optional crushed red pepper flakes or oregano to taste.
Cook the flatbread:
Remove the hot pan from the heat and unfold dough onto the hot surface – the dough will immediately stick to the surface, so place the dough carefully (you won’t be able to move it at first). Place the hot pan with the dough on it under the broiler, or over the grill and close the door/lid. Cook for 1-2 minutes, checking after a minute, or until the crust bubbles a bit – this will happen more if there is yeast in the dough – and cooks on one side. If you are grilling the flatbread, the bottom will begin to brown. If you are broiling the flatbread, the top will begin to brown.
Remove the pan from the heat and flip the flatbread – you may need a spatula to loosen the crust. Broil again for another 1-2 minutes.
Remove the pan from the heat and spread the topping on the crust, spreading it evenly until it reaches the nearly the edges of the crust. Top with the mozzarella or non dairy alternative. Return the crust to the heat and broil again for another 1-3 minutes or until the topping begins to brown.
Remove from the heat, cut into serving portions, and serve.