Flatbread Salad
Yield: 2 Ingredients- 2 small pitas or Naan flatbreads
- 2 Tbsp Pesto
- ½ cup fresh Mozzarella, sliced
- ½ cup Cherry Tomatoes
- ½ cup Mushrooms
- 2 cups Arugula/spinach mix
- 1 Tbsp Balsamic
- 1 Tbsp Olive oil
- Salt/pepper
- Red pepper flakes
- Preheat the oven to 500℉. Wash and dry all the produce. Slice the cherry tomatoes in half, lengthwise and slice the mushrooms.
- Add a drizzle of olive oil into a small saucepan over medium heat. Add the sliced mushrooms and cook until tender.
- Start assembling flatbreads by spreading 1 Tbsp pesto onto each flatbread. Top each with ¼ cup fresh mozzarella, ¼ cup tomatoes, and ¼ cup mushrooms.
- Place the flatbreads onto a sheet pan and cook until cheese has melted and the edges of the crust look golden. About 10 minutes.
- Meanwhile, add 2 cups of greens and balsamic, olive oil, salt, pepper, and a pinch of red pepper flakes into a bowl. Toss until combined.
- Once the flatbreads are cooked, remove from the oven and top with 1 cup of salad mix.
- 334 calories
- 31 carbohydrates
- 17 g fat
- 15 g protein