Quick Artichoke & Parmesan Flatbread Pizza (2 servings / 8″–10″ flatbread)

AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.

Ingredients

• Reserve 8 roasted baby artichoke halves (about 1 1/4 cups sliced) for topping two small flatbreads. leftover Roasted Korean Parmesan Artichokes

• 2 tbsp olive oil
• 1 small clove garlic, minced
• 1/4 tsp crushed red pepper (optional)
• 2 small store-bought flatbreads or pita rounds (about 6–8 inches each)
• 1/2 cup shredded mozzarella
• 2 tbsp grated Parmesan
• 1 tsp lemon zest
• Fresh arugula or baby spinach (1 cup) to finish (optional)
• Salt and black pepper to taste

Directions

1. Preheat oven to 450°F and place a rack in the upper third of the oven. If you have a pizza stone, preheat it as well.
2. Thinly slice or roughly chop the reserved 8 roasted artichoke halves (about 1 1/4 cups). Toss with 1 tbsp olive oil, minced garlic and a pinch of salt and pepper.
3. Brush each flatbread with remaining 1 tbsp olive oil. Sprinkle 1/4 cup shredded mozzarella over each flatbread, then distribute the artichoke pieces evenly.
4. Top each with 1 tbsp grated Parmesan and a light sprinkle of crushed red pepper if using.
5. Bake directly on the oven rack or stone at 450°F until the edges are crisp and cheese is bubbling and lightly browned, 6–9 minutes. Watch closely — cooking time varies by flatbread thickness.
6. Remove and let cool 1 minute. Finish with 1 tsp lemon zest and a handful of fresh arugula or baby spinach tossed with a drizzle of olive oil if desired. Serve hot with a small ramekin of the reserved gochujang dipping sauce (or a thin drizzle) for dipping or to smear on slices.

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