fbpx Print
How to make:

Floral Tomato & Artichoke Pesto Flatbread

Impress your dinner party guests with this beautiful Floral Tomato & Artichoke Pesto Flatbread! This appetizer only requires 30 minutes to make & is full of flavor. (vegan)

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
8 1x



  1. Preheat oven to 350F.
  2. In a food processor, add basil, walnuts, Pompeian Robust Extra Virgin Olive Oil, lemon juice, nutritional yeast, garlic, salt and pepper. Process until the basil and walnuts are finely minced.
  3. Divide the pesto between the two flatbreads and spread evenly. Top with tomato slices and artichoke hearts.
  4. Bake for 15 minutes, until the tomatoes and artichoke hearts are crispy on the edges. If desired, broil on high for 1-2 minutes for extra crispiness.
  5. Arrange the edible flowers on the flatbreads and drizzle with Pompeian Robust Extra Virgin Olive Oil.


*Any nut or seed will work. I have also used hemp seeds and almonds.

**This is the recipe I used for whole-wheat flatbreads.