Vegetarian Flatbreads 2 Ways

September 26, 2017

Ingredients:

• 2 Whole Wheat Flatbreads
• 1 Tbsp Extra Virgin Olive Oil (+ 2 teaspoons for drizzling on top of Flatbread #1)
• 1 Tbsp Basil Pesto
• 1 Tbsp Saucy Lips Peppery Strawberry Balsamic dressing
• 1 thinly sliced Beet (pre-cooked, thinly sliced)
• 1 Small Zucchini (thinly sliced)
• 3 - 5 Sun Dried Tomatoes
• 1 Small Yellow Summer Squash (thinly sliced)
• 1 Tbsp Feta Cheese Crumbles
• 1 Garlic Clove (sliced)
• 1/2 Small White Onion (sliced)
• 1 C. Fresh Spinach
• Season to taste with Pink Himalayan Salt and Ground Black Pepper

Directions:

• Preheat oven to 450℉.
• Place Flat breads onto a pizza stone or a baking sheet pan.
• Flatbread #1:
• Spread on the pesto then top with zucchini, yellow summer squash, onion, garlic, and sun dried tomatoes.
• Lightly drizzle some extra virgin olive oil on top of everything (to keep toppings from burning).
• Flatbread #2:  Spread 1 Tbsp of extra virgin olive oil, until well-coated. Top with spinach, beets, feta, and drizzle the Peppery Strawberry Balsamic dressing on top.
• Place on the top/highest baking rack and let bake for ~10 minutes.
• Remove and add a pinch of salt and pepper.
• Enjoy!

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