Artichoke & Zucchini Flatbreads

🥘 Ingredients

• chili flakes
• cooking oil
  1 tbsp
• flatbreads
  4 unit
• garlic powder
  2 tsp
• italian cheese blend
  1 c
• lemon
  1 unit
• marinated artichoke hearts
  2 unit
• mayonnaise
  4 tbsp
• olive oil
  2.667 tbsp
• pepper
• potatoes
  24 oz
• salt
• tomato
  2 unit
• water
• zucchini
  2 unit

🍳 Cookware

• baking sheet
• zester
• large pan
• small bowl
• whisk
• baking sheet

1. 

   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 1/2-inch-thick wedges. Toss potatoes on a baking sheet with a large drizzle of cooking oil , salt , and pepper . Roast on top rack until browned and tender, ⏱️ 20 minutes to ⏱️ 25 minutes .

   potatoes: 24 oz, cooking oil: 1 tbsp, salt, pepper
2. 

   2

   Meanwhile, trim and slice zucchini crosswise into 1/4-inch-thick rounds. Zest and quarter lemon using a zester . Thinly slice tomato into rounds; season with salt and pepper.

   zucchini: 2 unit, lemon: 1 unit, tomato: 2 unit
3. 

   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 minutes to ⏱️ 3 minutes .

   garlic powder: 2 tsp
4. 

   4

   In a small bowl , use a whisk to 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 !

   mayonnaise: 4 tbsp, water, chili flakes
5. 

   5

   Once potatoes are done, drizzle both sides of the flatbreads 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 minutes to ⏱️ 4 minutes . (For 4 servings, divide flatbreads between two sheets. Toast on top and middle racks, swapping rack positions halfway through.)

   flatbreads: 4 unit, olive oil: 2.667 tbsp
6. 

   6

   Once flatbreads are toasted, flip over (dimpled sides up); evenly layer with italian cheese blend , zucchini, sliced tomato, and marinated artichoke hearts . Return to top rack and bake until cheese melts, ⏱️ 4 minutes to ⏱️ 6 minutes . (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.) (Watch carefully so flatbreads don't burn!)

   italian cheese blend: 1 c, marinated artichoke hearts: 2 unit
7. 

   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.