Game Day Flatbread
Ingredients
- 1 7" round Toufayan flatbread
- 1 teaspoon olive oil
- 2 cups fresh spinach
- 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 Parmesan cheese, grated
- 1/2 cup mozzarella cheese, shredded
Instructions
- Preheat oven to 400 degrees.
- Place flatbread on cookie sheet (or pizza pan).
- Spread mayo on the flatbread.
- Sprinkle 1/8 teaspoon dried Italian herb mix on top of mayo.
- Stir fry 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.
- Evenly sprinkle 1 Tablespoon grated Parmesan cheese on top of the spinach.
- Evenly spread 1/4 cup of the shredded mozzarella cheese as the next layer.
- Evenly spread the tomato pieces next.
- Evenly spread the remaining mozzarella cheese.
- Evenly spread the remaining Parmesan cheese.
- Evenly sprinkle the remaining dried Italian herb mix next.
- Place in oven and bake for 10-12 minutes or until edges are lightly, crispy brown and cheese is melted.
- Serve right away.
Notes
This recipe is for EACH flatbread sandwich.
Sausage Variation:
If you'd like to add sausage to the Game Day Flatbread, use 1/4 cup ground, chopped, cooked, mild Italian sausage. Add it before the tomato layer. Reduce the amount of Parmesan cheese and also adjust the salt in the spinach, because the added sausage may make this version too salty for some.
If you'd like to add sausage to the Game Day Flatbread, use 1/4 cup ground, chopped, cooked, mild Italian sausage. Add it before the tomato layer. Reduce the amount of Parmesan cheese and also adjust the salt in the spinach, because the added sausage may make this version too salty for some.