Rating: 3.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
  • 6 Ratings

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.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

504 calories; fat 27g; cholesterol 14mg; saturated fat 4g; carbohydrates 51g; mono fat 8g; poly fat 1g; insoluble fiber 1g; protein 16g; vitamin a 291.5IU; vitamin c 3mg; niacin equivalents 1mg; folate 12.1mcg; vitamin b12 0.1mcg; sodium 1369mg; potassium 139mg; calcium 272.6mg; iron 0.9mg.