Olive Tapenade Flatbread
If you want to add more lacto ovo vegetarian recipes to your recipe box, Olive Tapenade Flatbread might be a recipe you should try. This recipe serves 4. For $1.8 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 13g of protein, 25g of fat, and a total of 404 calories. Only a few people made this recipe, and 4 would say it hit the spot. A mixture of kalamatan olives, extra virgin olive oil, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 20 minutes. It is brought to you by Foodista. Overall, this recipe earns a not so amazing spoonacular score of 26%. Users who liked this recipe also liked Olive Tapenade Flatbread, Olive Tapenade Flatbread, and Olive Tapenade Flatbread.
Ingredients
 kalamata olives (20) |
 manzanilla olives (20) |
 naan breads (2) |
 mozzarella cheese (141.748 g) |
 extra virgin olive oil (1 Tbsp) |
 arugula (10 g) |
 balsamic vinegar (1 tsp) |
| extra virgin olive oil (2 tsps) |
Steps
- 1 Preheat BBQ grill to medium high.Use the tablespoon of olive oil to brush both sides of the naan.Grill naan for 3 minutes on each side
- 2 Place olives and 6-8 teaspoons of olive juice/brine (you can mix the two kinds) in a food processor and pulse until it has a finer texture but not smooth (you'll want to still see pieces of olives).
- 3 Spread this olive tapenade across one side of each naan.
- 4 Add pieces of the mozzarella cheese.
- 5 Place the naan back on the grill and cook until the bottoms get brown and crispy and the cheese melts.Toss the arugula with the balsamic vinegar and add arugula to cooked flatbread.
- 6 Drizzle the flatbreads with more olive oil.