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Olive & Arugula Flatbread Pizza Salad
  • 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)
  1. 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.
  2. Place flatbread on grill directly over medium coals.  Cook just until golden brown, about 1 to 2 minutes, turning once.
  3. 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.
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