This recipe is almost laughably simple to throw together with a few of Pete’s ready-made foods, and yet it’s one of the best things I’ve eaten in a long time.  You could pair this with soup or a salad for lunch or dinner, or bring it as an appetizer to the next potluck you’re invited to.  The artichoke pate is beautifully creamy and salty, balanced against the sweet crunch of a perfectly roasted vegetable medley, and the herby liquorice taste of the tarragon honey drizzle, which really takes this dish over the top.



1 24 Carrots Pizza Crust
1 medium-sized container of Pete’s Roasted Vegetables (from the deli counter)
1 container Pete’s Artichoke Pate
Small handful (about 2 tablespoons) fresh tarragon
1 tablespoon olive oil
1 tablespoon Cosman & Whidden Honey



Preheat your oven to 400F.  Place a piece of parchment paper on a baking sheet and set aside.

Spread the artichoke pate on the pizza crust.  Top with roasted vegetables.  Place in the oven for 10-12 minutes, or until the crust has started to brown.

In the meantime, in a blender, combine the tarragon, olive oil and honey.  Blend until a green paste forms.

Drizzle the finished flatbread with tarragon honey, slice into wedges, and serve.


Jessie is a writer, food lover and women’s wellness practitioner. She owns the Halifax-based Nalumana Women’s Wellness, and writes about all things food, wellness, parenting and adventure for a variety of publications, including her own blog, Purple House Cafe.