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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.
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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).
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3
Green Olive Tapenade:
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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.
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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.
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6
*Lemon Substitute:
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7
Thinly slice fresh lemon and saute in olive oil,pinch of sugar and salt until very tender. Chop into small pieces before using.
