Margherita Flatbread
Margherita Flatbread
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 880
- Total Fat
- 46
- Saturated Fat
- 22
- Carbohydrates
- 72
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 45
- Cholesterol
- 116
- Sodium
- 1946
- Total: 50 min (includes pre-heating time)
- Active: 20 min
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 880
- Total Fat
- 46
- Saturated Fat
- 22
- Carbohydrates
- 72
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 45
- Cholesterol
- 116
- Sodium
- 1946
- Total: 50 min (includes pre-heating time)
- Active: 20 min
Ingredients
1 gluten-free flat bread
1/4 cup freshly made marinara or your favorite jarred brand
1 cup shredded local vegetarian mozzarella cheese
1 Roma tomato, thinly sliced
5 marinated sun-dried tomatoes, drained and sliced
5 large fresh basil leaves, cut into thin strips
Salt
Directions
- Place a pizza stone on the middle rack of the oven and preheat to 400 degrees F. Once preheated, let the oven heat for an additional 30 minutes to ensure the pizza stone is heated evenly.
- Remove the flat bread from the package and lay it flat. Using a spoon, spread the marinara from edge to edge in a thin layer on the crust. Next, sprinkle the mozzarella evenly over the top. Place the Roma tomatoes so that they are spaced without touching each other. Next sprinkle the sun-dried tomatoes evenly on top.
- Bake for 5 minutes or until the edges are crispy and the cheese is browned. Remove from the oven and sprinkle with the basil and some salt.
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