Spicy Summer Flatbread
Spring / summer are all about those gorgeous colours, and this spicy flatbread is both gorgeous, and provides a nice kick. A variety of colourful veggies, melty mozz, crumbled feta, pepperoncini, and some balsamic reduction to sweeten the pot. So quick & easy, and so delish you guys.
PREP TIME
15 minutes
COOK TIME
12 minutes
INGREDIENTS
13
Serves: 2 - 3
Ingredients
- 300 grams300 grams300 grams Flatbread, Store-bought
- 1 whole1 whole1 whole Peperoncini Peppers, in chili oil
- 9 pieces9 pieces9 pieces Mozzarella, Slices from a ball of pizza mozz
- 0.5 whole0.5 whole0.5 whole Red Onion, sliced
- 0.5 cup0.5 cup0.5 cup Tomato, Cherry, Medley tomatoes, halved
- 1 whole1 whole1 whole Sun-Dried Tomatoes, packed in oil
- 1 whole1 whole1 whole Hot Banana Peppers, Straight from the jar of pickled peppers
- 1 whole1 whole1 whole Feta Cheese, See Recipe
- 2 Tbsp2 Tbsp2 Tbsp Parsley, chopped
- 1 whole1 whole1 whole Oregano, Dried, See Recipe
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Organic Balsamic Glaze, To Finish
- 1 whole1 whole1 whole Microgreens, Arugula microgreens for garnish
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 425 F
- Begin by spreading oily pepperoncini all over the flatbread, leaving about 1/2 " around the perimeter. Place your sliced mozzarella all over the flatbread followed by sliced red onions, halved tomatoes, and desired amounts of sundried tomatoes, pickled peps, and crumbled feta. Finish with a sprinkling of fresh parsley, a pinch of sea salt, and some dried oregano rubbed between your hands over the flatbread.
- Bake on the bottom rack of your oven for 8 - 12 minutes until golden brown around the edges. Remove from the oven and let cool a minute or two. Slice in to 6 equal sized squares and serve garnished with micro arugula and some balsamic reduction if desired. ENJOY!
Notes
- Measurements are estimated. Eye everything as you load up your flatbread.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Egg Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 2143 |
| Fat: | 79 g |
| Carbohydrates: | 271 g |
| Protein: | 78 g |
| Cholesterol: | 128 g |
| Sodium: | 4391 mg |
| Fiber: | 12 g |
| Sugars: | 32 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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