Mediterranean Flatbread for #SundaySupper
You can never have too many main course recipes, so give Mediterranean Flatbread for #SundaySupper a try. This recipe makes 2 servings with 731 calories, 17g of protein, and 57g of fat each. For $4.6 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. 68 people have tried and liked this recipe. If you have kalamatan olives, red bell pepper, red wine vinegar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 20 minutes. It is brought to you by Magnolia Days. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is solid. Turkey Cranberry Flatbread #SundaySupper, Mediterranean Flatbread, and Mediterranean Flatbread are very similar to this recipe.
Servings: 2
Preparation duration: 8 minutes
Cooking duration: 12 minutes
Ingredients:
½ cup basil pesto
1 tablespoon capers
4 ounces crumbled feta cheese
1 garlic clove, minced
3 ounces sliced kalamata olives
6 ounces marinated artichoke hearts, drained
1 tablespoon olive oil
¼ cup thinly sliced red bell pepper
¼ cup thinly sliced red onion
1 teaspoon red wine vinegar
2 pre-made flatbreads (such as Flatout)
Equipment:
oven
baking sheet
bowl
Cooking instruction summary:
Preheat oven to 375F.Place flatbreads on a baking sheet. Bake for 2 minutes.Spread pesto on flatbreads leaving a inch border.Place artichoke hearts, bell pepper, onion, olives, capers, and garlic in a medium bowl. Drizzle olive oil and vinegar on top.Gently toss to combine. Place vegetable mixture evenly on flatbreads.Sprinkle cheese on top of flatbreads.Bake for 7 to 11 minutes, or until vegetables and cheese slightly softens.Cut flatbreads into slices. Serve immediately.
Step by step:
1. Preheat oven to 375F.
2. Place flatbreads on a baking sheet.
3. Bake for 2 minutes.
4. Spread pesto on flatbreads leaving a inch border.
5. Place artichoke hearts, bell pepper, onion, olives, capers, and garlic in a medium bowl.
6. Drizzle olive oil and vinegar on top.Gently toss to combine.
7. Place vegetable mixture evenly on flatbreads.Sprinkle cheese on top of flatbreads.
8. Bake for 7 to 11 minutes, or until vegetables and cheese slightly softens.
9. Cut flatbreads into slices.
10. Serve immediately.
Nutrition Information:
covered percent of daily need
