Arugula Mushroom Flatout Thin Crust Pizza
Posted in Grillin' Pizza
1 Flatout® Light Flatbread
1/2 cup fresh, sliced and steamed mushrooms – shiitake, button or portabella
2 Tbs onion, sliced
6 grape tomatoes
1 Tbs olive oil
1 1/2 tsp fat free balsamic vinegar
Freshly ground pepper to taste
1/2 cup baby arugula
1 Tbs freshly grated Parmesan cheese
Preheat outdoor grill. While grill heats, toss mushrooms, onions and grape tomatoes with olive oil; season to taste with freshly ground pepper. Saute 6 to 8 minutes. Lightly oil both sides of Flatout. Cook Flatout on closed grill for 2 minutes. Remove from grill and top with arugula, sautéed vegetables, Parmesan cheese and drizzle with balsamic vinegar. Cut into slices and enjoy! Serves 2.
Alternate Cooking Options: Cook lightly oiled Flatout in 350°F oven directly on grate for 7 minutes. Remove, top with arugula, sautéed vegetables, Parmesan cheese and drizzle with balsamic vinegar. Cut into slices and enjoy! Serves 2.
141 Calories ● 7g Protein ● 13g Carbs ● 6g Fiber ● 9g Fat