Artichoke & Zucchini Flatbreads

🥘 Ingredients

• Italian cheese blend
  ½ cup
• chili flakes
  1 pinch
• cooking oil
  1 tbsp
• flatbread
  2 unit
• garlic powder
  1 tsp
• lemon
  1 unit
• marinated artichoke hearts
  ½ cup
• mayonnaise
  2 tbsp
• olive oil
  1 tbsp
• potatoes
  2 unit
• tomato
  2 unit
• zucchini
  1 unit

🍳 Cookware

• baking sheet
• large pan
• small bowl
• baking sheet

1. 

   1

   Adjust oven rack to top position and preheat to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of cooking oil , salt, and pepper. Roast on top rack until browned and tender ⏱️ 20 minutes .

   potatoes: 2 unit, cooking oil: 1 tbsp
2. 

   2

   Meanwhile, trim and slice zucchini crosswise into ¼-inch-thick rounds. Zest and quarter lemon . Thinly slice tomato into rounds; season with salt and pepper.

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

   3

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini, half the garlic powder , a pinch of salt, and pepper. Cook, stirring occasionally, until zucchini is lightly browned ⏱️ 3 minutes .

   olive oil: 1 tbsp, garlic powder: 1 tsp
4. 

   4

   In a small bowl , whisk together mayonnaise , remaining garlic powder, juice from one lemon wedge, 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. If you like things spicy, add a pinch of chili flakes .

   mayonnaise: 2 tbsp, chili flakes: 1 pinch
5. 

   5

   Once potatoes are done, drizzle both sides of each flatbread 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 ⏱️ 4 minutes .

   flatbread: 2 unit
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 ⏱️ 6 minutes . Watch carefully so flatbreads don’t burn.

   Italian cheese blend: ½ cup, marinated artichoke hearts: ½ cup
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.