Let's cook up some flatbread magic, my friends. This cozy little grilled onion and artichoke flatbread pizza takes less than ten minutes to throw together but tastes like an app from your favorite bistro.
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She's absolutely delicious and she'll fill you right up without slowing you down. You can play around with your favorite cheeses, or throw on some shredded chicken if you need an extra protein boost. She's pretty versatile.
Naan is my favorite for this recipe, but whole wheat pitas would totally give these pizzas extra a nice little flavor / nutritional boost.
I love these pizzas with just a little mozzarella and some goat cheese, but they're phenomenal with white cheddar, gruyere and gouda, too. Not a fan of goat cheese? Feta works soo well with the grilled onion and artichoke hearts.
Artichoke Flatbread Pizza Ingredients
These pizzas are perfect for a quick meal, but they can also make a great appetizer if you're having company over. Slice them into smaller wedges for a simple, delicious crowd-pleaser.
- naan or flatbread of choice
- red onion
- olive oil
- artichoke hearts
- fresh mozzarella
- goat cheese
- crushed red pepper
For a vegan version, swap out the cheeses for your favorite non-dairy cheese alternatives. If you're gluten-sensitive, swap out for a gluten-free pita.
Want to try your hand at making your own naan? I love this recipe.
Artichoke Flatbread Pizza Instructions
- Heat up some olive oil and butter in a pan. Throw in sliced red onion and mushrooms and season it with a bit of salt and pepper. Sauté low and slow until the veggies are tender and starting to caramelize, 7-9 minutes.
- Preheat your broiler, then pop your flatbread in, broiling one side till it's got a nice bit of toastiness to it. We're talking 1-2 minutes tops – keep a sharp eye on it.
- Grab your broiled flatbread and start piling on the toppings. Spread out your sautéed onions and mushrooms first, then scatter over some chopped artichoke hearts.
- Layer on slices of fresh mozzarella and sprinkle on some crumbled goat cheese. Finish with a drizzle of olive oil and a pinch of crushed red pepper if you're in the mood for some heat.
- Slide your loaded-up flatbread back under the broiler, just until the cheese is bubbly and starting to brown. This should take around 2-3 minutes, but again, keep a close watch to prevent any charred catastrophes.
- Pull her out of the oven, top her off with some peppery arugula and slice her up! Enjoy!
When sautéing the onions and mushrooms, take your time to let them properly caramelize. This process brings out their natural sugars, giving them a rich, deep flavor that will really enhance your flatbread.
- Change up the cheese: If you're not a fan of mozzarella or goat cheese, you can swap either out for your favorite melting cheese. Gouda, white cheddar, gruyere, fontina, or Monterey Jack would all work well.
- Make it vegan: Substitute the butter for more olive oil, and use your favorite vegan cheeses in place of the mozzarella and goat cheese.
- You can substitute the naan with any kind of flatbread you prefer, or even a pre-made pizza crust for a time-saver.
- Not a fan of artichoke hearts? Try this recipe with sun-dried tomatoes or roasted red peppers instead.
- If you're looking to make this dairy-free, substitute the butter for more olive oil and use dairy-free cheeses.
Looking for more? Start here:
Grilled Onion & Artichoke Flatbread PizzaPrint Recipe
- 1 naan or flatbread of choice
- ½ red onion sliced
- ½ cup mushrooms sliced
- 2 tablespoon olive oil divided
- 1 tablespoon butter
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup artichoke hearts chopped
- ⅓ cup fresh mozzarella sliced
- ¼ cup goat cheese crumbled
- ¼ teaspoon crushed red pepper optional
- ¼ cup arugula
- Heat olive oil and butter in a pan, add onions and mushrooms, season with salt and pepper, and sauté over medium-low heat until tender.
- Preheat broiler and broil one side of the naan for 1-2 minutes. Watch closely to prevent burning.
- Remove the naan from the oven and top the toasted side with sautéed vegetables, artichoke hearts, and cheeses. Drizzle with olive oil and crushed red pepper (if using).
- Broil the topped naan for another 2-3 minutes, until the cheese is bubbly and beginning to brown.
- Top with fresh arugula. Slice and enjoy!
- Watch the naan closely while broiling to prevent burning.
- Feel free to substitute any ingredients to suit your preferences.
kitchenverve.com occasionally offers nutritional information for recipes on our site. This information is provided as a courtesy from online calculators and should be used only as an estimate. Although we attempt to provide the most accurate nutritional information possible, these figures will vary based on your chosen ingredients and cooking methods.