Harissa Artichoke Flatbread Recipe

Name: Harissa Artichoke Flatbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Dough:; ~ 3/4 cup all purpose white flour, plus more for dusting; ~ 1/4 cup white wheat flour; ~ 1/4 cup warm water; 2 tsp salt; 1 tsp thyme; 1 tbsp honey; 1 tbsp extra-virgin olive oil; Sprinkle of cornmeal; For Green Olive Tapenade:; ~ 20 pitted green olives; ~ 1 anchovy filet, finely chopped; ~ 1 garlic clove, coarsely chopped; ~ 1 tsp lemon juice; ~ 1 tbsp cilantro, finely chopped; ~ 1/4 cup extra-virgin olive oil; For Artichokes:; 1 can artichoke hearts; 1 medium sized sweet red bell pepper; ~ 1 tsp sweet paprika; ~ 1 tsp cumin seeds, toasted; ~ 1 tsp coriander seeds, toasted; ~ 3 garlic cloves, coarsely chopped; ~ 1/4 cup extra-virgin olive oil; ~ 1/2 tsp red chili powder; ~ 1 cup chicken broth; Bunch cilantro; 1 preserved lemon (substitute recipe follows)*, quartered; Salt and ground pepper; For Garnish:

Servings: persons

For Dough:
~ 3/4 cup all purpose white flour, plus more for dusting
~ 1/4 cup white wheat flour
~ 1/4 cup warm water
2 tsp salt
1 tsp thyme
1 tbsp honey
1 tbsp extra-virgin olive oil
Sprinkle of cornmeal
For Green Olive Tapenade:
~ 20 pitted green olives
~ 1 anchovy filet, finely chopped
~ 1 garlic clove, coarsely chopped
~ 1 tsp lemon juice
~ 1 tbsp cilantro, finely chopped
~ 1/4 cup extra-virgin olive oil
For Artichokes:
1 can artichoke hearts
1 medium sized sweet red bell pepper
~ 1 tsp sweet paprika
~ 1 tsp cumin seeds, toasted
~ 1 tsp coriander seeds, toasted
~ 3 garlic cloves, coarsely chopped
~ 1/4 cup extra-virgin olive oil
~ 1/2 tsp red chili powder
~ 1 cup chicken broth
Bunch cilantro
1 preserved lemon (substitute recipe follows)*, quartered
Salt and ground pepper
For Garnish:
~ 1 sliced red onion, caramelized
Crumbled goat cheese

1
Harissa Marinade:Slice red pepper into strips. Arrange on baking pan and coat with oil,salt and pepper;roast for 30 min. Place in airtight bag and allow steam to condense. When skin is removed,chop and place in processor with salt,pepper,red chili, paprika,and garlic. Toast cumin and coriander seeds in skillet until fragrant (3 min) and add. Puree and add olive oil until mixture thickens. Heat broth until at slow boil. Lower flame and add harissa,cilantro,and preserved lemon. After a few mins,add artichokes. Put in airtight container and refrigerate for 3 hrs.
2
Dough:Add dry ingredients in bowl. Pour warm water,honey,touch of olive oil and combine. If dough is sticky,add more flour until smooth. Apply white flour to surface and knead dough for a few mins;apply more flour as needed. Pour some oil into bottom of bowl and coat outside of dough. Cover with cloth and let rest 30 min. Put dough back on floured surface and re-constitute into a ball. Cover and let rest for 30 min. When ready to use, roll out into rectangular shape with rolling pin (thickness depends on preference, but should resemble thickness of a NY style pizza,without puffy outer crust).
3
Green Olive Tapenade:
4
Combine olives,anchovy, lemon juice,and garlic in processor. Puree and add oil. Tapenade should retain some texture and not be watery. Transfer to bowl and stir in cilantro;taste with pepper.
5
Cooking: Sprinkle baking sheet with cornmeal and brush one side of rolled out dough with olive tapenade. Top with artichokes and bake for 12-15 mins. While in oven, heat canola oil in pan and when shimmering,add slices of red onion. Lower heat and cook until brown and sugars have caramelized;20 mins. Cooking times for flatbread may vary but will be done when crust is slightly charred. Garnish with caramelized onions and crumbled goat cheese.
6
*Lemon Substitute:
7
Thinly slice fresh lemon and saute in olive oil,pinch of sugar and salt until very tender. Chop into small pieces before using.

kcal

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: For Dough:, ~ 3/4 cup all purpose white flour, plus more for dusting, ~ 1/4 cup white wheat flour, ~ 1/4 cup warm water, and more.

Yes, Harissa Artichoke Flatbread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Harissa Artichoke Flatbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions