Not sure what to serve at happy hour? Take a cue from the folks at Amendment 21, one of our favorite Bellingham cocktail bars, and give this Italian-inspired flatbread a try. It’s refined enough to impress dinner party guests, yet simple enough to whip up on a weeknight. The dish is also versatile: Toppings can be mixed and matched to your liking, and while the flatbread can certainly feed a crowd as an appetizer, it could also be enjoyed as an entree for one. 

Meet the Chef

Photo courtesy of Amendment 21

 Born and raised in the Philippines, food was at the center of Chef Rey Galang’s celebrations, milestones, and connection to friends and family, and it was also his entry point to the United States. Starting as an apprentice at the Broadmoor Hotel in Colorado, he quickly developed a wide range of skills, including working in the kitchen at a large ski resort in Colorado to the sprawling Wynn Resort in Las Vegas. His family brought him to the Pacific Northwest, where he’s now demonstrating his capabilities as executive chef at Amendment 21.

 Community and local are two ingredients that drive Galang. His passion is to bring people together over a great meal to forge memories while highlighting local farms and fresh ingredients and playing into the seasonality of flavors. Galang brings that same passion to Amendment 21 and will continue challenging himself with new and innovative ideas to surprise and delight guests. When he’s not in the kitchen creating something new, Rey can be found playing the great PNW with his two daughters and wife and hitting the bike trails.

Photo courtesy of Amendment 21


1 whole wheat flatbread 

2 tablespoons basil pesto 

5 pieces roasted tomato wedges (about ½ cup) 

4 pieces roasted artichokes (about a 7-ounce jar)

 6 cloves roasted garlic 

4 slices of mozzarella log

 Balsamic glaze 

Fleur de sel


  • Generously spread basil pesto on the flatbread. 
  • Then, add artichokes, tomato wedges, and roasted garlic; place the mozzarella slices on top.
  • Bake at 450 degrees for 4 minutes until golden brown.
  • Drizzle a balsamic glaze over the top and finish with fleur de sel. 
  • Prosciutto or grilled chicken may be added for extra yumminess!