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Zucchini Artichoke Flatbread with Tomato Olive Jack Cheese

Nancy Johnson Horn, The Mama Maven Blog
5 from 4 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 10 servings


  • Tomato Olive Prairie Jack Cheese from Sincerely Brigitte
  • Garlic Basil Prairie Jack Cheese from Sincerely Brigitte
  • Veggies - I used zucchini and eggplant
  • Sun dried tomatoes
Artichokes jarred artichoke are fine
  • Flatbread I used a pizza shaped Ciabatta bread


  • Preheat oven to 425 degrees.
  • Shred your cheese and set aside.
  • Grill your veggies -- I used zucchini and eggplant.
  • Just add some olive oil to a grill pan and let your veggies get those great grill marks.
  • Warm up your flatbread in the oven for a few minutes at 4:25.
  • Then brush some olive oil on the flatbread and place your veggies on.
  • Add your sun dried tomatoes and artichokes.
  • Then add your cheese on top (I used both the Tomato Olive and the Garlic Basil Prairie Jack Cheeses).
  • Bake for 10 minutes at 425 degrees.
  • Serve slightly warm.