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.
- Makes: 4 servings
- Start to Finish: 30 mins
- 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.
- Place flatbread on grill directly over medium coals. Cook just until golden brown, about 1 to 2 minutes, turning once.
- 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.
- 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