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+ servings

Grilled Veggie Flatbread

Marla Hingley
Combination of flavors you might not think of together, but once you try it, you’ll be convinced – I guarantee it!
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4

Ingredients
  

Toppings

  • 1/4 cup Fig Spread
  • 5 beets small size
  • 2 roasted red peppers thinly sliced
  • Arugula
  • 10 leaves fresh basil
  • 6 GF Provolone slices optional
  • Walnut Pesto about 1 Tbsp per flatbread

Instructions
 

  • To roast beets, cut beets in half, place in a shallow baking dish and drizzle with olive oil tossing until coated. Cover with foil and bake at 425°F for 40 minutes or until tender. Once cool, peel and slice into ¼-inch thick slices. Set aside (may want to wear some rubber gloves to avoid staining your hands red!).
  • Prepare and cook your choice of flatbread, spread on a thin layer of fig jam, top with thinly sliced beets and peppers. Tear up some arugula and basil and add to flatbread along with grated or sliced cheese. Drizzle over about a tablespoon of the pesto then broil in the oven for about 5-8 minutes, or until cheese is melted and toppings are heated.

Notes

Faster Variation: Use pickled beets (rinsed, thinly sliced, and sautéed in a bit of oil and salt and pepper for a few minutes), and use roasted red peppers from a jar.
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