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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
- 3
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
- Tip *Use a vegetable peeler or large holed grater for the shavings.
Nutrition Facts
(Olive and Arugula Flatbread Pizza Salad)
- Servings Per Recipe 4,
- Calories 504,
- Protein (gm) 16,
- Carbohydrate (gm) 51,
- Fat, total (gm) 27,
- Cholesterol (mg) 14,
- Saturated fat (gm) 4,
- Monosaturated fat (gm) 8,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 292,
- Vitamin C (mg) 3,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 1369,
- Potassium (mg) 139,
- Calcium (DV %) 273,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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