2cupscooked or canned white beans, drained & rinsed (see notes)
1/2cup(125 mL) pitted small black olives (Nicoise or Kalamata)
1/2smallred onion, thinly sliced
1/2cup(125 mL) halved, cherry tomatoes
1/2cup(125 mL) shredded Mozzarella or Monterey Jack cheese
1cup(250 mL) marinated artichoke hearts, halved if large
1tsp(5 mL) red chili flakes, optional
arugula, to garnish, if desired
Directions
Preheat oven to 400°C (200°F).
Layer all ingredients, except arugula, equally between the breads.
Bake for 10 minutes until cheese is melted and edges are browned.
Remove and garnish with arugula.
Cut into 2 to 4 pieces per flatbread to serve.
Notes
Flatbreads can be thick pitas, naan or small prepared pizza crusts. Keep frozen and ready to dress up for snacking, meals and sharing.
White beans include Great Northern, navy, white kidney or cannellini beans.
A 19 oz (540 mL) can of black beans, drained and rinsed, yields 2 cups (500 mL) cooked beans. To cook up a batch of dry beans, check out our website for more information!
