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Olive and Arugula Flatbread Pizza Salad

Makes: 4 servings
Start to Finish 30 mins
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
  • *Use a vegetable peeler or large holed grater for the shavings.
Nutrition Facts (Olive and Arugula Flatbread Pizza Salad)
  • Servings Per Recipe 4,
  • cal. (kcal) 504,
  • Fat, total (g) 27,
  • chol. (mg) 14,
  • sat. fat (g) 4,
  • carb. (g) 51,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 0,
  • pro. (g) 16,
  • vit. A (IU) 292,
  • vit. C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1369,
  • Potassium (mg) 139,
  • calcium (mg) 273,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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