Mediterranean gets a flavorful, spicy twist. Crisp flatbread is brushed with olive oil and MINOR’S® Fire Roasted Poblano Flavor Concentrate and sprinkled with Parmesan cheese. Piled with artichoke hearts, roasted red bell peppers, Greek olives, feta cheese, and baby spinach.
4.5 oz 1 each Flatbread or Naan
1 oz Minor’s® Fire Roasted Poblano Flavor Concentrate Gluten Free (6x13.6oz)
2.5 oz Artichoke hearts, cut in half
3/4 oz Shallot, thinly sliced
1.5 oz Red bell peppers, roasted, thinly sliced
1/4 oz Black olives, pitted, canned, drained, Greek, roughly chopped
2.5 oz Goat cheese, hard
1 oz Arugula, Baby
1 oz Olive oil
1 tbsp Parmesan cheese
- Use a spatula to spread a thin layer of Fire Roasted Poblano Flavor Concentrate onto the flatbread.
- Arrange the artichoke, shallots, bell peppers, olives, and goat cheese on the flatbread. Do not overcrowd the flatbread. All the ingredients should form one layer on the crust.
- Bake in 400°F convection oven for 10-12 minutes or until flatbread is crisp and golden.
- Tear baby arugula by hand and sprinkle over top of flatbreads. Drizzle with olive oil and Parmesan cheese to finish.
Serve warm with a garden salad.