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Green Goddess Flatbread
This veggie-packed flatbread is fast and full of flavor. The cheesy, herby sauce is a great swap for traditional pizza sauce!
Ingredients
- 2 oven-baked flatbread crusts
- &frac24; cup (175 mL) Alfredo sauce
- 2 tbsp (30 mL) Green Goddess Seasoning Mix
- ½ jar (12 oz/350 g) quartered artichokes in water, drained and chopped
- 4 slices cooked bacon, chopped (optional)
- 1 oz (30 g) Asiago cheese, finely grated (about ½ cup/125 mL)
- ½ red bell pepper, seeded and finely chopped
- 4 Brussels sprouts, thinly sliced (about 1 cup/250 mL)
- 2 tsp (10 mL) olive oil
- ¼ tsp (1 mL) salt
Directions
- Preheat the oven to 450°F (230°C).
- Lay the flatbreads on a sheet pan lined with parchment paper.
- Combine the Alfredo sauce and seasoning in a small bowl. Spread the sauce evenly on top of each flatbread.
- Top the sauce with the chopped artichokes and bacon, if you’d like. Sprinkle with the cheese.
- Toss the bell pepper and Brussels sprouts with the oil and salt in a medium bowl. Divide evenly over the cheese.
- Bake for 14–16 minutes, or until the cheese is bubbly and the vegetables have cooked.
Yield:
- 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 480, Total Fat 22 g, Saturated Fat 6 g, Cholesterol 35 mg, Sodium 1,610 mg, Carbohydrate 55 g, Fiber 3 g, Sugars 4 g (includes 2 g added sugar), Protein 13 g
Cook's Tips:
Flatbread Flip-Flop: You can substitute 3 pieces of naan or pita bread for the flatbread.
Veggie Variety: Instead of Brussels sprouts, you can use 1 cup (250 mL) of thinly sliced broccoli.
Cheesy Choice: Prefer the flavor of Parmesan or mozzarella cheese? Swap it for the Asiago!
