Mediterranean Veggie Flatbread

Recipe

Main Dish
Mediterranean Veggie Flatbread

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User Rating

3.36 out of 5 stars
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11 ratings

Recipe Data

4
Servings
30min
Total

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Description

Pizzas and flatbreads don't have to be on the junk food list. Make them good for you by using a variety of colorful veggies for toppings.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
Flat Breads
2whole wheat flatbreads, such as naan
Hy-Vee nonstick olive oil cooking spray
½ tsp.plus 1/4 tsp Cajun seasoning, divided
2large Kalamata olives, chopped
12grape tomatoes, halved
2mini seedless cucumbers, sliced
1red bell pepper, seeded and chopped
2 tsp.shallot, finely chopped
2 tsp.fresh lemon juice
2 tbsp.fresh parsley leaves
1 tbsp.fresh oregano leaves
2 tbsp.crumbled feta cheese
White Bean Spread
¾ c.water
2 clove(s)garlic, peeled
2(15 oz.) cans Hy-Vee canellini beans, drained and rinsed
1 tbsp.Hy-Vee Select extra virgin olive oil
1 tbsp.fresh rosemary

Things To Grab

  • Baking sheet
  • Small bowl
  • Large saucepan
  • Food processor

Directions

  1. Preheat oven to 400 degrees.
  2. Place flatbreads on an ungreased baking sheet and spray with nonstick cooking spray. Sprinkle with 1/2 tsp Cajun seasoning. Bake 8 minutes or until golden and crisp on the edges. Allow flatbreads to cool 3 to 4 minutes before topping.
  3. Combine Kalamata olives, tomatoes, cucumber, bell pepper and shallot in a small bowl. Drizzle with lemon juice and add remaining 1/4 tsp Cajun seasoning. Stir well to combine. 

  4. Prepare White Bean Spread: Pour water into a large sauce pan. Add garlic and bring to boiling over high heat. Add canellini beans and return to boiling. Drain mixture, reserving 1/4 cup of the cooking liquid. Transfer drained mixture to a food processor. Add olive oil and fresh rosemary and process, adding just enough of the reserved cooking liquid to make a thick, smooth paste. Season to taste with salt and pepper, if desired.

  5. Spread cooled flatbreads with White Bean Spread and top with chopped vegetables. Reserve remaining spread for another use. Sprinkle with parsley, oregano and feta.
  6. Cut flatbreads into slices and serve.
  7. White Bean Spread pour 3/4 cup water into a large saucepan, add 2 cloves peeled garlic and bring to boiling over high heat. Add 2 (15-oz) cans Hy-Vee canellini beans, drained and rinsed, and return to boiling. Drain the mixture, reserving 1/4 cup of the cooking liquid. Transfer drained mixture to a food processor. Add 1 tbsp Hy-Vee Select extra-virgin olive oil and 1 tbsp fresh rosemary and process, adding just enough of the reserved cooking liquid to make a thick, smooth paste. Season to taste with salt and pepper, if desired.

Nutrition facts

Servings

310 Calories per serving

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 5mg
  • Sodium: 630mg
  • Total Carbohydrates: 48g
  • Protein: 14g

Daily Values

0%
Vitamin A 35%
0%
Vitamin C 90%
0%
Iron 15%
0%
Calcium 15%

Recipe Source:

Balance July 2017