Skip to content

White Bean, Tomato & Artichoke Flatbread

This easy to make flatbread features Mediterranean flavours along with protein packed white beans! Serve warm or at room temperature for a snack or meal anytime.


  • 4 - 8-inch (20 cm) flatbreads (see tips)
  • 1/3 cup (75 mL) prepared pesto
  • 1 can (19 oz/540 mL) white beans, drained & rinsed, yields 2 cups/500 mL cooked beans (see tips)
  • 1/2 cup (125 mL) pitted small black olives (Nicoise or Kalamata)
  • 1/2 small red onion, thinly sliced
  • 1/2 cup (125 mL) halved, cherry tomatoes
  • 1/2 cup (125 mL) shredded Mozzarella or Monterey Jack cheese
  • 1 cup (250 mL) marinated artichoke hearts, halved if large
  • 1 tsp (5 mL) red chili flakes, optional
  • arugula, to garnish if desired


Preheat oven to 400°C (200°F).

Layer all ingredients, except arugula, equally between the breads.

Bake for 10 minutes until cheese is melted and edges are browned.

Remove and garnish with arugula.

Cut into 2 – 4 pieces/flatbread to serve.


Flatbreads can be thick pitas, naan or small prepared pizza crusts. Keep frozen and ready to dress up for snacking, meals and sharing.

White beans include Great Northern, navy, white kidney or cannellini beans.



Reviews [0]

There haven't been any reviews yet. Be the first to try it and share your thoughts!