PESTO FLATBREAD WITH ARTICHOKES, OLIVES AND ARUGULA

Serves: 4

1 lb (454 g) refrigerated pizza dough

1/2 cup (125 mL) oil-packed sun-dried tomatoes, plus their oil

1/4 cup (60 mL) pitted kalamata olives

6 oz (170 g) fresh mozzarella cheese

3/4 cup (180 mL) jarred whole baby artichokes packed in water Salt and pepper

1 cup fresh basil

1/4 oz (7 g) Parmesan cheese 2 garlic cloves

1/4 cup (60 mL) extra-virgin olive oil

2 tbsp (30 mL) pine nuts

2 cups (500 mL) baby arugula

1. Adjust oven rack to lowest position and heat oven to 500 F (260 C). Place dough in zip-lock bag and submerge in large bowl of hot water, squeezing periodically to warm through, about 10 minutes.

2. Measure out and reserve 1 tablespoon (15 mL) sun-dried tomato oil. Pat sun-dried tomatoes dry and chop coarse. Cut olives in half. Slice mozzarella 1/4 inch (6 mm) thick and pat dry. Drain artichokes, pat dry, and halve.

3. Spray rimmed baking sheet with vegetable oil spray. Press and roll dough into 15-by11-inch (38-by-28-cm) rectangle on lightly floured counter. (If dough springs back, roll into as large a rectangle as possible, then let rest on counter for 5 minutes before continuing to roll out.)

4. Transfer dough to prepared sheet and press to edges of sheet. Bake dough until bottom is just beginning to brown, about 5 minutes.

5. Remove crust from oven and press flat any large bubbles with spatula. Brush dough with sundried tomato oil, leaving 1/2-inch (1.25-cm) border around edge. Arrange olives, mozzarella, artichokes, and sun-dried tomatoes over crust and sprinkle with 1/4 teaspoon (1 mL) salt and 1/4 teaspoon (1 mL) pepper.

6. Bake flatbread until mozzarella is melted and crust is golden around edges, 10 to 15 minutes, rotating sheet halfway through baking.

7. While flatbread bakes, pick 1 cup (250 mL) basil leaves. Grate Parmesan (2 tablespoons/30 mL). Mince garlic. Process olive oil, pine nuts, 2 tablespoons (30 mL) water, basil, and garlic in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer to small bowl, stir in Parmesan, and season with salt and pepper to taste.

8. Transfer the flatbread to a wire rack and let cool for 5 minutes. While flatbread cools, transfer 1 tablespoon (15 mL) pesto to large bowl. Add arugula to bowl, toss to coat, and season with salt and pepper to taste. Dollop remaining pesto over flatbread to taste, then arrange arugula over top. Slice flatbread and serve.