Easier than ordering pizza, and a much lighter and healthier option, this flatbread comes together in minutes and is a great meal or appetizer. DD and I made this last week for dinner while we were enjoying a little girl time at the beach. It is perfect for summer dining.
We loaded this puppy up with lots of mushrooms, artichoke hearts, ribbons of salami and 2 different cheeses
The crust is just a piece of this “Flatout” brand thin crust flatbread which is widely available. I’ve seen it at Wal Mart and Publix.
I sauteed the mushrooms first and next time I will saute the artichoke hearts too, just to get them a little golden and more flavorful
You’ll want to bake the flatbread for a few minutes to get the crust firm before topping. Start with a smear of pesto.
and begin piling stuff on! For each flatbread I used about 3 pieces of thin salami, 1 slice of thin Havarti cheese, 8 mushroom slices, 2-3 artichoke hearts, and a sprinkling of shaved Parmesan.
Each one comes in at under 500 calories and packed with flavor.
The crust is delightfully thin and “cracker like” crispy.
You can easily cut this into smaller pieces to serve as an appetizer
or enjoy it whole for an easy one dish meal. We split the leftover one several days later for lunch and it was just as good!
Here’s the recipe:
ANTIPASTO FLATBREAD
Ingredients
- for each flatbread:
- 1 flatbread {I used Flatout brand}
- 2-3 T pesto
- 2-3 artichoke hearts sliced
- 8 mushroom slices
- 3 slices thin salami cut into ribbons
- 1 slice 3/4 oz, Havarti cheese {or Fontina or provolone}, torn into pieces
- 3 pinches shaved Parmesan
Instructions
- Bake flatbread according to package directions for about 5 minutes.
- Smear evenly with pesto.
- Saute mushrooms in a little olive oil over medium high heat to release moisture and brown.
- Add artichoke hearts to skillet and quickly brown.
- Add toppings to flatbread and return to oven until melty and golden.
Enjoy!
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Serves 1