"Game Day Flatbread"
 
Prep time
Cook time
Total time
 
Author:
Recipe type: appetizer or entree
Cuisine: American
Serves: 1 to 4
Ingredients
  • 1 – 7” round Toufayan flatbread
  • About a teaspoon olive oil
  • 2 cups fresh spinach (1/3 cup cooked)
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon sea salt
  • 1 teaspoon mayo
  • 1/4 teaspoon dried Italian herb mix (basil, oregano, thyme, rosemary)
  • 4 grape tomatoes, halved or quartered
  • 2 Tablespoons grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. Place flatbread on cookie sheet (or pizza pan)
  3. Spread 1 teaspoon mayo on the flatbread
  4. Sprinkle 1/8 teaspoon dried Italian herb mix on top of mayo.
  5. Stir fry 2 cups fresh spinach in olive oil, sea salt, onion powder, and garlic powder until just wilted, about two minutes. Separate and spread evenly across the mayo-herb layer.
  6. Evenly sprinkle 1 Tablespoon grated Parmesan cheese on top of the spinach.
  7. Evenly spread 1/4 cup of the shredded mozzarella cheese as the next layer.
  8. Evenly spread the tomato pieces next.
  9. Evenly spread the remaining mozzarella cheese.
  10. Evenly spread the remaining Parmesan cheese.
  11. Evenly sprinkle the remaining dried Italian herb mix on top.
  12. Place in oven and bake for 10-12 minutes or until edges are lightly, crispy brown and cheese is melted. Serve right away.
  13. Each flatbread can be cut into quarters for appetizers or served whole for one person.
Recipe by Kerrian's Notebook at https://pattiphillipsbooks.com/kerriansnotebook/2016/09/knr-p-120-game-day-flatbread/