1️⃣ Preheat your oven to 450°F (230°C). Lightly grease a baking sheet and sprinkle with cornmeal. 🍞

2️⃣ Divide the dough in half. On a lightly floured surface, roll and stretch each half into a 12×4-inch oval. Brush with olive oil and transfer to the prepared baking sheet. 🧈

3️⃣ Spread the artichoke tapenade evenly over the dough. Sprinkle with shredded fontina cheese. 🧀

4️⃣ Top with halved tomatoes, olives, and sliced red onion. 🍅🍈🧅

5️⃣ Bake in the preheated oven for about 15 minutes or until the crust is golden brown. ⏳

6️⃣ Remove from the oven and top with chopped fresh parsley. Cut each flatbread into 3 pieces and serve. 🌿🍕

Food Processor Flatbread Dough:
1️⃣ Coat a medium bowl with olive oil or nonstick cooking spray. 🛢️

2️⃣ In a food processor, combine the flour, active dry yeast, sugar, and kosher salt. With the processor running, add 1 tbsp of olive oil and warm water. Process until a dough forms. 🤖

3️⃣ Remove the dough and shape it into a smooth ball. Place the dough in the prepared bowl, turning once to coat the surface. 🏀

4️⃣ Cover the bowl with plastic wrap and let it stand in a warm place until the dough has doubled in size, about 45 to 60 minutes. 🌡️🕒