with Red Pepper Spread & Arugula
Did you know that Ancient Romans ate arugula for good luck? Hmm, and all this time we’ve just been enjoying this leafy green because it’s delicious! We especially love fresh arugula as a topping on these flatbreads; its peppery bite is a great match for all the other ingredients like sweet red pepper spread, melty mozz, and garlic-marinated tomato. The balsamic glaze drizzled on top adds a tangy sweetness that’s just *chef’s kiss*. Those Romans must’ve been onto something because we’re definitely feeling lucky to have this for dinner!
Allergens
Utensils
Tags
Roma Tomato
1 unit
Garlic
1 clove
Flatbreads
2 unit
Arugula
2 ounce
Roasted Red Pepper Hummus
4 ounce
Mozzarella Cheese
0.5 cup
Balsamic Glaze
5 teaspoon
Olive Oil
4 teaspoon
Salt
Pepper
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice tomato. Peel and mince garlic. • Place flatbreads on a baking sheet. (For 4, divide flatbreads between two sheets; toast on top and middle racks, swapping rack positions halfway through.) Brush each flatbread all over with a drizzle of olive oil. Toast on top rack until golden, 8-10 minutes.
• Meanwhile, combine tomato, garlic, and a drizzle of olive oil in a small bowl. Season with a pinch of salt and pepper. • In a medium bowl, toss arugula with a drizzle of olive oil and a pinch of salt and pepper.
• Heat broiler to high. Carefully spread toasted flatbreads with red pepper spread. Top with tomato and garlic. Broil until tomato and garlic are softened, 3-5 minutes. (For 4 servings, broil in batches.) • Remove flatbreads from oven. Carefully sprinkle with mozzarella. Broil until cheese melts, 1-2 minutes more. TIP: Watch carefully to avoid burning.
• Allow flatbreads to cool slightly, then slice each into quarters. Top with arugula and drizzle with balsamic glaze. Serve.
500
kcal
Calories
20
g
Fat
4.5
g
Saturated Fat
69
g
Carbohydrate
13
g
Sugar
4
g
Dietary Fiber
17
g
Protein
20
mg
Cholesterol
1050
mg
Sodium
