Ingredients

• 1  sheet purchased flatbread about 12x14 inches
• 2  tsp. extra-virgin olive oil
• 2  to 3 Tbsp. extra-virgin olive oil
• 1  tsp. fresh lemon juice
• 1  tsp. red wine vinegar
• 2  cups baby arugula leaves
• 1/4  cup olive pesto or tapenade
• 6  pimiento-stuffed green olives, sliced
• 1  oz. 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.

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