How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

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.

4.0 by 6 people
Rate me!
  • Makes: 4 servings
  • Start to Finish: 30 mins

Olive and Arugula Flatbread Pizza Salad



  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



Loading... Please wait...