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Yields: 8 servings
Prep time: 5 min
Cook time: 15 min
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Ingredients
• 2 flatbread (garlic naan works well)
• 1½ cups fresh Mozzarella slices (cut in half)
• ½ Tablespoon olive oil
• 4 large portabella mushroom caps (sliced)
• ½ Cup prepared pesto (jarred)
• 1½ Cups cherry tomatoes (halved)
• 3 Cups fresh arugula
• 1 small red onion (sliced)
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TOOL NEEDED: (CLICK TO PURCHASE)
Stripes Stainless Steel Sauté Pan
(5 Qt.)
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Uncoated Tri-Ply Griddle
(19"X9.5")
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1. Preheat oven to 400° F. Heat olive oil in sauté pan over medium-high heat. Add in onion and cook for 2-3 minutes. Then add sliced mushrooms. Cook for 2 minutes.
2. Spread pesto over both flatbreads. Add sliced Mozzarella about 1 inch apart.
3. Add on mushroom and onions. Also, sprinkle on the tomatoes.
4. Place in oven and cook for 10 minutes. The cheese should be bubbly and the tomatoes tender.
5. Remove from oven and top with arugula. Allow to cool for at least 5 minutes. The arugula should warm during this time. Slice and serve!
Enjoy!
Portabello Flatbread
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Yields: 8 servings
Prep time: 5 min
Cook time: 15 min
|
Ingredients
• 2 flatbread (garlic naan works well)
• 1½ cups fresh Mozzarella slices (cut in half)
• ½ Tablespoon olive oil
• 4 large portabella mushroom caps (sliced)
• ½ Cup prepared pesto (jarred)
• 1½ Cups cherry tomatoes (halved)
• 3 Cups fresh arugula
• 1 small red onion (sliced)
|
TOOL NEEDED: (CLICK TO PURCHASE)
Stripes Stainless Steel Sauté Pan
(5 Qt.)
|
Uncoated Tri-Ply Griddle
(19"X9.5")
|
|
|
|
1. Preheat oven to 400° F. Heat olive oil in sauté pan over medium-high heat. Add in onion and cook for 2-3 minutes. Then add sliced mushrooms. Cook for 2 minutes.
2. Spread pesto over both flatbreads. Add sliced Mozzarella about 1 inch apart.
3. Add on mushroom and onions. Also, sprinkle on the tomatoes.
4. Place in oven and cook for 10 minutes. The cheese should be bubbly and the tomatoes tender.
5. Remove from oven and top with arugula. Allow to cool for at least 5 minutes. The arugula should warm during this time. Slice and serve!
Enjoy!
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