This amazing flatbread recipe basically doubles as a salad. It's fun and easy to put together. It's a great way to get in some greens! This European bakery quality Flatbread Dough is fresh, fast, and makes things fun.
2 pkg. Wewalka Flatbread Dough
1 Tbsp. olive oil
3/4 cup your favorite pesto
1 1/4 cup shaved asparagus
Pinch red pepper flakes
3/4 cup mozzarella cheese
3/4 cup feta cheese
2-3 cups spinach arugula mix
2 large handfuls sliced cherry tomatoes
Balsamic vinegar for drizzling
- Preheat oven to 425°F.
- Heat oil in sauté pan until simmering. Add in the mushrooms and stir occasionally for five minutes. Remove from heat and set aside.
- Place each flatbread on separate oven trays. No need to use parchment, because thanks to Wewalka, it's already on there! Divide the ingredients up equally between the two flatbreads, and start by spreading on the pesto. Next, layer the asparagus, mushrooms, a pinch of red pepper flakes, mozzarella, and a few pieces of feta (save some feta for the top later).
- Bake for about 15 minutes or until dough is lightly crisped. You can also broil on high for 2 short minutes at the very end. Stop here and slice, dish, serve, and enjoy - or continue on to salad topping steps!
- Grab a generous handful of spinach arugula mixture and sprinkle atop cooked flatbread. Next, add a bit of feta, sliced tomatoes, and a drizzle or two of balsamic vinegar. Sprinkle with red pepper flakes + salt. Slice, serve, and eat up!