Spring has arrived, and with it comes a craving for something fresh and simple: flatbread. Not quite pizza, since there’s no yeast involved, but just as satisfying — a quick dough that comes together in minutes and finishes in the oven even faster.
Today’s recipe is an easy skillet flatbread topped with marinated artichokes, plenty of cheese and bright fresh herbs. The dough is tender and slightly fluffy despite being a quick, no-yeast version — kneading it a little gives you that lovely, silky texture without waiting for long rises.
I’m very into spring produce right now — especially anything green — but for this flatbread I used jarred marinated artichoke hearts. They’re an easy, flavorful shortcut that work wonderfully when mixed with creamy cheeses and a simple tomato base. If you prefer a whole roasted artichoke, those are delicious too, but jarred hearts keep this dish quick and low-waste.
The dough is seasoned with dried herbs and garlic powder, which gives it an aromatic, savory base that complements the cheeses and artichokes. Pressed into a hot skillet, it cooks briefly until bubbling, then gets flipped, sauced, topped and baked until the cheese is melted and golden.
Toppings are simple and vibrant: marinara, dollops of ricotta, torn fresh mozzarella, grated Parmigiano-Reggiano and marinated artichokes. Finish with fresh oregano for a herbal pop and extra grated cheese if you like. The result is a cheesy, slightly tangy flatbread that feels special without requiring much effort.
Here’s how it goes: mix the dough, knead briefly, press into a well-oiled hot skillet, let it bubble, flip, top with sauce and cheeses, then bake until everything is bubbly and golden. Slide it out onto a board, let it rest a couple minutes, then slice and serve.
30 Minute Cheesy Artichoke Flatbread
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Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 cup water
- 1/3 cup olive oil plus more for brushing
- 1/2 cup marinara sauce
- 1 12-ounce jar marinated artichokes, drained
- 1/2 cup ricotta cheese
- 8 ounces fresh mozzarella, torn or sliced
- 4 ounces freshly grated Parmigiano-Reggiano
- fresh oregano for topping
Instructions
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Preheat the oven to 375°F (190°C).
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In a bowl, whisk together the flour, baking powder, salt, dried basil, dried oregano and garlic powder. Add the water and olive oil, stir until a shaggy dough forms, then use your hands to bring it into a ball. Lightly flour a surface and knead briefly a few times. Roll or press the dough to fit your skillet — a 12-inch skillet works well. If your skillet is much smaller, this quantity can make two flatbreads.
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Heat a large oven-safe skillet over medium-high. Brush the skillet with olive oil and gently place the dough in the pan. Cook until bubbles form and the underside is golden, about 2 to 3 minutes. Brush the top with olive oil and flip the dough using tongs. Reduce heat to medium. Spread the marinara sauce over the cooked side, dollop ricotta across the sauce, sprinkle Parmigiano, then add the drained artichokes and fresh mozzarella. Transfer the skillet to the oven and bake about 10 minutes, until the cheese is bubbly and lightly golden. Sprinkle with fresh oregano and extra grated cheese. Carefully slide the flatbread from the skillet onto a cutting board, let it rest a few minutes, then slice and serve.
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That’s it — simple, fast and delicious. Enjoy.