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Olive & Arugala Flatbread Pizza Salad


By DON'T FORGET THE FOOD (Visit website)




You could make anything into a pizza, and I would probably eat it. Pizza is my favorite food, by far. So when I saw this recipe in the September issue of Better Homes & Gardens, I was just giddy.

Don't want to purchase the flatbread for the crust? You can make it yourself. Here is a great flatbread recipe.


Ingredients 1 sheet purchased flatbread about 12x14 inches 2 tsp. extra-virgin olive oil 2 to 3 Tbsp. extra-virgin olive oil 1 tsp. fresh lemon juice 1 tsp. red wine vinegar 2 cups baby arugula leaves 1/4 cup olive pesto or tapenade 6 pimiento-stuffed green olives, sliced 1 oz. Parmesan cheese, shaved*
Directions

1. Brush bread with the 2 teaspoons olive oil. In screw-top jar combine remaining olive oil, lemon juice, vinegar, 1/4 teaspoon salt and 1/8 teaspoon 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.


There was also a great recipe for Mediterranean Eggplant Dip in this issue.


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