Artichoke & Zucchini Flatbreads
with Tomato, Lemon Aioli & Potato Wedges
- Eggs
- Wheat
- Sesame
- Milk
Crisp, hearty, veggie-forward flatbreads and roasted potatoes make for a casual, elegant meal that’s perfect for any time of day. Our Italian cheese blend melts to perfection along with tender marinated artichoke hearts, sautéed zucchini, and fresh tomato. Drizzle bright, lemony garlic aioli over this masterpiece for a rich, flavorful finish.
Ingredients
12 ounce
Potatoes
1 unit
Zucchini
1 unit
Tomato
1 unit
Lemon
1 teaspoon
Garlic Powder
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Flatbreads
(Contains: Wheat, Sesame)
½ cup
Italian Cheese Blend
(Contains: Milk)
1 unit
Marinated Artichoke Hearts
1 teaspoon
Chili Flakes
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
4 teaspoon
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. • Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, trim and slice zucchini crosswise into 1⁄4-inch-thick rounds. Zest and quarter lemon. Thinly slice tomato into rounds; season with salt and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, half the garlic powder (you’ll use the rest in the next step), a pinch of salt, and pepper. Cook, stirring occasionally, until zucchini is lightly browned, 2-3 minutes.
• In a small bowl, whisk together mayonnaise, remaining garlic powder, juice from one lemon wedge (two wedges for 4 servings), and as much lemon zest as you like. • Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired. TIP: If you like things spicy, add a pinch of chili flakes!
• Once potatoes are done, drizzle both sides of each flatbread with olive oil; brush or rub to coat all over and season with salt and pepper. • Place flatbreads upside down (dimpled sides down) on a second baking sheet. Toast on top rack until golden brown and crisp, 3-4 minutes. (For 4 servings, divide flatbreads between two sheets. Toast on top and middle racks, swapping rack positions halfway through.)
• Once flatbreads are toasted, flip over (dimpled sides up); evenly layer with Italian cheese blend, zucchini, sliced tomato, and artichoke hearts. • Return to top rack and bake until cheese melts, 4-6 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.) (Watch carefully so flatbreads don’t burn!)
• Drizzle flatbreads with as much lemon aioli as you like. Sprinkle with as many chili flakes as you like. Cut flatbreads into quarters. • Divide flatbreads and potato wedges between plates. Serve with any remaining lemon wedges and any remaining aioli on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the artichokes and zucchini, but some found it bland; consider adding extra seasoning or a base sauce for more depth 🍕.
- Ease of prep: Simple to make, though some felt there were many steps. Aggressively toast the flatbreads to avoid sogginess with the veggie toppings.
- Suggestions: Add more cheese, artichokes, and tomatoes for fuller coverage. Try including a base sauce like marinara for extra flavor and moisture.
- Portions: Several found the toppings insufficient for two flatbreads; consider doubling the vegetables and cheese for better coverage.
- Pairings: Some felt potato wedges were an odd side; a fresh salad might complement the flatbreads better.
Reviews from our home cooks
Love this... the lemon made it! I had no clue to ever use on. The artichoke and potatoes were wonderful as well as the zucchini. The bread was crunchy and cheesy... love!
This flatbread was delicious and fun and easy to make. A big hit for our family.
I dice up the veggies before adding them to the flatbread for easier eating. I also added a diced bell pepper.
This was super tasty and would love it again. The potatoes weren't really necessary, but the flatbread combination was lovely!
We really enjoyed the combination of zucchini and artichokes for topping. Roasted potatoes are always good!
Loved how crispy the flatbread got. More artichoke, less tomato for us next time.
Loved this. It is satisfying and delicious with a great balance of flavors. Artichokes on this, I believe is what made it wonderful.
Very yummy. I would recommend cooking the flatbread a bit longer if you like it on the crispy side. Otherwise our family loved it!!
This was okay but you need to aggressively toast the flatbreads or they can get very soggy with all the veggies and the aioli. Also, potato wedges are a weird side for this dish. It would be better served by a fresh green or herb salad. The aioli could double as a dressing.
Quite good and easy to assemble. Needed more sauce in proportion to the bread and to dip the potato wedges as they were too dry after roasting.
