• 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
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Ingredients

Ingredient Checklist

Directions

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.

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Instructions Checklist
  • Place flatbread on grill directly over medium coals. Cook just until golden brown, about 1 to 2 minutes, turning once.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Tips

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

Nutrition Facts

504 calories; 27 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 8 g monounsaturated fat; 14 mg cholesterol; 1369 mg sodium. 139 mg potassium; 51 g carbohydrates; 1 g fiber; 0 g sugar; 16 g protein; 292 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 273 mg calcium; 1 mg iron;

Reviews

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