Salmon and Pesto on a Whole Wheat Parmesan Flatbread

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I am an experimenter. What can I say?

My mom used to jokingly call me her 'little risk taker' when I was growing up. I suppose I haven't changed all that much since my youth.

-My hair still is curly.

-Big bird is still my main squeeze.

-The movie Beetle Juice still freaks me out.

-I like to break the tension with my husband by karate chopping him, or channeling my inner Chuck Norris to roundhouse kick him. I'm mature.

-I am still insanely klutzy and have the bruises and scars to prove it.

Yeah, not much has changed, aside from the fact that I am no longer a size 2. Sigh.

Where am I getting with all of this? Oh yes, back to risk taking.

Now, I channel my risk taking nature into cooking dinner. My poor husband.

At least I'm not yelling "Geronimo!" and jumping from the top of the steps and consequently hitting my head on the drop ceiling and knocking myself out. Yes. Yes, that really happened. I wish I could say it was the only time I knocked myself out with my childhood shenanigans, but it isn't. (Ah, why I am such a weirdo is coming into place now!)

Sometimes taking risks with dinner is worth it and completely rewarding. However, there are times when it can be a total flop! But like Wayne Gretzky said, "you miss 100% of the shots you don't take."

I tend to take the majority of my risks out on flatbreads. You can get away with more on a flatbread, I think!

This, ladies and gents, was NOT a flop! Crisis averted and dinner served! :)

Salmon and Pesto Flatbread

Yields: 4 servings

Ingredients

for the dough-

1 & 1/2 cups whole wheat flour

1/2 cup freshly shredded Parmesan cheese

1 TBS extra virgin olive oil

1/2 cup water

1 tsp salt

1 tsp pepper

for the pesto-

3 cups arugula, washed and dried

1/3 cup extra virgin olive oil

2 garlic cloves

1/4 cup Parmesan cheese

1/4 cup walnuts

for the toppings-

4 oz salmon, cubed

2 artichoke hearts

1/2 cup red bell pepper, diced

2 TBS walnuts, chopped

Dijon mustard

Directions:

1. Preheat your oven to 400 degrees, preferably with a baking stone!

2. In a food processor combine all of the ingredients for the dough, except for the water. With the machine running on low, slowly add the water until a ball forms. Knead the dough for 2 minutes on a lightly floured surface, wrap up in either plastic wrap or a clean dish towel and set aside for a few minutes.

3. Also in your food processor, combine all of the ingredients for your pesto. Run the machine, stopping occasionally to scrape down the sides, until a nice sauce forms. Feel free to add or lessen the olive oil, depending upon how thick you would like the sauce.

4. Roll out the dough to 1/4 inch thickness. Top with the pesto sauce.

5. Place toppings on top, put some occasional pours of mustard on top of the flatbread.

6. Bake for approximately 15 to 20 minutes, keeping an eye to make sure it doesn't burn!

7. Eat and enjoy!