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Olive & Arugula Flatbread Pizza Salad
Ingredients
- 1 sheet Flatbread, about 12×14 inches
- 2 tsp. Extra-Virgin Olive Oil (#280395)
- 2 to 3 Tbsp. Extra-Virgin Olive Oil (#280395)
- 1 tsp. Fresh Lemon Juice
- 1 tsp. Red Wine Vinegar (#280000)
- 2 cups Baby Arugula Leaves
- ¼ cup Olive Pesto or Tapenade
- 6 Pimento-Stuffed Green Olives, sliced (#330110)
- 1 oz. Parmesan Cheese, shaved (#190300)
Directions
- Brush bread with the 2 tsp. olive oil. In screw-top jar, combine remaining olive oil, lemon juice, vinegar, ¼ tsp. salt and 1/8 tsp. cracked black pepper; shake to combine. In bowl, toss dressing with arugula.
- Place flatbread on grill directly over medium coals. Cook just until golden brown, about 1 to 2 minutes, turning once.
- 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.
