Grilled Veggie Flatbread

Ingredients

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Olives

  Ripe, canned (small-extra large)

  ¼ cup or 34g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Artichoke Hearts

  In Water, 3 to a serving - Trader Joe's

  8 oz or 227g

• Tomatoes

  Green, raw

  1 medium or 123g

• Baby Arugula with Spinach Salad Kit

  Dole

  3 cups or 170g

• Parmesan cheese

  Grated

  2 tbsp or 10g

• Uncooked Fajita Flour Tortillas

  Mission

  4 tortilla or 152g

• Crumbled Goat Cheese

  Private Selection

  1 cup or 112g

Directions

1. 1. Preheat oven to 425F or prepare a grill for indirect grilling, heating one side to medium-high. In a medium bowl, combine ricotta, basil, 2 tbsp olives, black pepper and pepper flakes. Place flatbread on a baking sheet, brush with 1 tbsp oil and then spread ricotta mixture evenly over top.  2. Arrange bell pepper, artichoke hearts, tomato and remaining 2 tbsp olives over ricotta on flatbread. Bake on the baking sheet or place flatbread directly to unheated side of grill. Bake or grill until flatbread is crisp on bottom and vegetables are heated, 12 to 15 minutes.  3. Sprinkle spinach over flatbread, drizzle with remaining 1 tbsp oil and top with cheese. Cut into 8 wedges.
2. Recipe by: Ivy Manning (source: https://www.cleaneatingmag.com/recipes/grilled-veggie-flatbread/)