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arugula fennel and dried plum flatbread vegan gluten free best recipe
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Arugula, Fennel and Dried Plum Flatbread

The best recipe for Arugula, Fennel and Dried Plum Flatbread
Course Breakfast, Main Meal
Cuisine American, Gluten Free, Vegan
Prep Time 5 minutes
Baking Time 15 minutes
Total Time 20 minutes
Servings 8
Calories 232kcal
Cost $

Ingredients

  • 1 whole wheat pizza dough
  • 2 cups arugula
  • ¼ cup salted pumpkin seeds
  • ¼ cup fennel sliced thin
  • ½ cup California Dried Plums chopped
  • ⅓ cup parmigiano reggiano flakes optional
  • Balsamic Vinaigrette:
  • 5 tablespoons extra virgin olive oil
  • 1.5 tablespoons balsamic vinegar
  • 2 California Dried Plums
  • sea salt and pepper to taste
How many Ounces Are in a Cup?
How many Grams are in a Cup?

Instructions

  • Cook pizza dough on an oiled pan or pizza stone on 450 degrees for 15 minutes or until lightly golden.
  • Meanwhile, combine arugula, pumpkin seeds, fennel, and California Dried Plums in a large bowl. In a food processor, blend together olive oil, balsamic vinegar and dried plums until dried plums are pulverized. Drizzle vinaigrette on salad and toss to coat. Taste and adjust sea salt and pepper as needed.
  • Serve arugula salad on flat bread, top with parmigiano reggiano flakes and enjoy :)

Nutrition

Calories: 232kcal | Carbohydrates: 29g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Sodium: 210mg | Potassium: 142mg | Fiber: 3g | Sugar: 5g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg