Olive Tapenade Flatbread
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
20 Kalamata olives
20 Green manzanilla olives
2 Naan breads (I use Stonefire brand)
5-6 oz. fresh mozzarella cheese – cut into small pieces
1 Tbs extra virgin olive oil
1/2 cup arugula
1 tsp balsamic vinegar
2 tsp extra virgin olive oil
Equipment:
grill
food processor
Cooking instruction summary:
- Preheat BBQ grill to medium high.
- Use the tablespoon of olive oil to brush both sides of the naan.
- Grill naan for 3 minutes on each side
- Place olives and 6-8 teaspoons of olive juice/brine (you can mix the two kinds) in a food processor and pulse until it has a finer texture but not smooth (you'll want to still see pieces of olives).
- Spread this olive tapenade across one side of each naan.
- Add pieces of the mozzarella cheese.
- Place the naan back on the grill and cook until the bottoms get brown and crispy and the cheese melts.
- Toss the arugula with the balsamic vinegar and add arugula to cooked flatbread.
- Drizzle the flatbreads with more olive oil.
Step by step:
1. Preheat BBQ grill to medium high.Use the tablespoon of olive oil to brush both sides of the naan.Grill naan for 3 minutes on each side
2. Place olives and 6-8 teaspoons of olive juice/brine (you can mix the two kinds) in a food processor and pulse until it has a finer texture but not smooth (you'll want to still see pieces of olives).
3. Spread this olive tapenade across one side of each naan.
4. Add pieces of the mozzarella cheese.
5. Place the naan back on the grill and cook until the bottoms get brown and crispy and the cheese melts.Toss the arugula with the balsamic vinegar and add arugula to cooked flatbread.
6. Drizzle the flatbreads with more olive oil.
Nutrition Information:
covered percent of daily need
