Olive and Arugula Flatbread Pizza Salad

For a warm-weather appetizer they'll love, layer peppery arugula, tangy tapenade, and fresh Parmesan cheese on crisp flatbread. Chef Alisa Barry uses her Pane Rustico flatbread for this Tuscan-style grilled pizza, but any flatbread -- pita or a thin Italian bread shell -- works just as well.

Olive and Arugula Flatbread Pizza Salad + enlarge image
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6 users rated this recipe an average rating of 4.0
Makes:
4 servings
Start to Finish:
30 mins
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Olive and Arugula Flatbread Pizza Salad

Ingredients
1
sheet purchased flatbread about 12x14 inches
2
teaspoons extra-virgin olive oil
2
tablespoons extra-virgin olive oil
1
teaspoon fresh lemon juice
1
teaspoon red wine vinegar
2
cups baby arugula leaves
1/4
cup olive pesto or tapenade
6
pimiento-stuffed green olives, sliced
1
ounce Parmesan cheese, shaved*

Directions

  1. Brush bread with the 2 teaspoons olive oil. In screw-top jar combine remaining olive oil, lemon juice, vinegar, 1/4 teaspoon salt and 1/8 teaspoon cracked black pepper; shake to combine. In bowl toss dressing with arugula.
  2. Place flatbread on grill directly over medium coals. Cook just until golden brown, about 1 to 2 minutes, turning once.
  3. Remove from grill. Spread flatbread evenly with olive pesto, leaving 2 inches of border uncoated. Top with dressed arugula, olives, and Parmesan shavings. Makes 4 servings.

From the Test Kitchen

*Use a vegetable peeler or large holed grater for the shavings.

Nutrition Facts

(Olive and Arugula Flatbread Pizza Salad)
    Per serving:
  • 504 kcal cal.,
  • 27 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 14 mg chol.,
  • 1369 mg sodium,
  • 51 g carb.,
  • 1 g fiber,
  • 0 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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