Products used in this recipe
Mediterranean Roasted Vegetable Flatbread
Yield: 10 Servings (13 oz. each)
Yield: 10 Servings (13 oz. each)
A crispy lavash-style flatbread topped with a light tomato sauce, roasted vegetables, feta, avocado and finished off with light drizzle of balsamic glaze.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot RoastWorks®: RTE Roasted Mediterranean Vegetable Blend 6/2.5lb | 2.5 lbs. | 1 bag |
| Simplot Harvest Fresh™ Avocados: Diced Avocado, Frozen 12/2lb | 20 oz. | |
| San Marzano peeled tomatoes, canned | 28 oz. | 1 can |
| Garlic, fresh, crushed | 4 cloves | |
| Basil leaves, chopped | 1/4 cup | |
| Salt | as needed | |
| Black pepper, ground | as needed | |
| Lavash style flatbread | 10 each | |
| Feta cheese, crumbled | 10 oz. | |
| Balsamic glaze, prepared | 2 Tbsp. |
Preparation Instructions:
- Step 1
- Thaw vegetable blend and avocado according to package instructions.
- Step 2
- Preheat oven to 480˚F.
- Step 3
- Purée tomatoes in a blender until smooth. Add garlic and pulse a couple more times. Transfer to a non-reactive bowl. Stir in basil and season with salt and pepper. Reserve.
- Step 4
- For each flatbread; spray pizza screen with cooking spray and place flatbread on screen. Top with 2 oz. tomato sauce, 4 oz. vegetable blend, 2 oz. avocado and 1 oz. feta cheese. Bake for 5 1/2 minutes or until cooked through and crispy. Remove from oven, transfer to a serving plate and drizzle with balsamic glaze.
