Olive And Arugula Flatbread Pizza Salad Recipes

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OUR 35+ BEST FLATBREAD RECIPES (+TOMATO, SPINACH, AND ARTICHOKE FLATBREAD)



Our 35+ BEST Flatbread Recipes (+Tomato, Spinach, and Artichoke Flatbread) image

These options are sure to be a hit. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Main Course

Time 33m

Number Of Ingredients 8

2 flatbreads
3 cups spinach leaves
1 cup chopped artichoke hearts
2 minced garlic cloves
8 ounces softened cream cheese
2 Tbsp. basil
1/2 cup sun-dried tomatoes
1/2 cup Greek feta cheese

Steps:

  • Put all ingredients onto the flatbread.
  • Bake for 10-12 minutes at 400°F until cheese is melted on top

Nutrition Facts : Calories 230 kcal, ServingSize 1 serving

ARUGULA-PROSCIUTTO PIZZA



Arugula-Prosciutto Pizza image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 pound prepared pizza dough, at room temperature
All-purpose flour, for dusting
Cornmeal, for dusting
4 tablespoons extra-virgin olive oil
1 clove garlic, grated
1/2 teaspoon chopped fresh rosemary
Kosher salt and freshly ground pepper
1/2 cup part-skim ricotta
1 cup shredded mozzarella cheese
4 cups baby arugula
1 small shallot, thinly sliced
Juice of 1/2 lemon
3 ounces thinly sliced prosciutto
Shaved parmesan cheese, for topping

Steps:

  • Place a pizza stone or upside-down baking sheet in the oven and preheat to 450 degrees F. Roll out the dough on a lightly floured surface into a 12-inch round. Transfer to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide the dough onto the hot pizza stone or baking sheet. Bake 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a bowl with the garlic, rosemary, and salt and pepper to taste.
  • Remove the pizza from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return the pizza to the oven; bake until the cheese is golden and bubbly, about 6 more minutes.
  • Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved parmesan. Cut into slices.

Nutrition Facts : Calories 642, Fat 34 grams, SaturatedFat 10 grams, Cholesterol 41 milligrams, Sodium 1136 milligrams, Carbohydrate 63 grams, Fiber 3 grams, Protein 29 grams

FARMER'S MARKET FLATBREAD



Farmer's Market Flatbread image

Provided by Katie Lee Biegel

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

Two 8.8-ounce packages naan bread (4 pieces total)
3 tablespoons olive oil, plus additional for brushing and drizzling
1 cup ricotta
2 teaspoons granulated garlic
Kosher salt and freshly ground black pepper
1 piece Parmesan, for shaving
4 cups arugula
2 tablespoons red wine vinegar
6 radishes, sliced very thinly
1/4 cup fresh flat-leaf parsley leaves
12 fresh basil leaves, torn into large pieces
8 slices prosciutto, cut into ribbons
4 scallions, thinly sliced

Steps:

  • Preheat a grill to medium heat.
  • Brush both sides of each naan with olive oil and spread one side of each with the ricotta. Sprinkle with granulated garlic and salt. Place on grill and grill for about 2 minutes to toast the naan and melt the cheese. Shave Parmesan on top and set aside.
  • Toss the arugula with the red wine vinegar and 3 tablespoons olive oil in a large bowl and season with salt and pepper.
  • Top the naan evenly with the arugula, then top with radish slices, herbs, ribbons of prosciutto, scallions and a drizzle of olive oil. Slice and serve.

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