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White Bean, Tomato & Artichoke Flatbread

This easy to make vegetarian flatbread features Mediterranean flavours along with protein packed white beans!
Pulses Beans
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 flatbreads
Print Recipe Cook Mode

Nutrition

Serving Size: 1 flatbread (1/4 of recipe) Calories: 501 Total Fat: 25 g Saturated Fat: 5 g Carbohydrate: 42 g Fibre: 14 g Sugars: 4 g Protein: 31 g Cholesterol: 5 mg Sodium: 1229 mg Potassium: 856 mg Iron: 3 mg

Ingredients

  • 4 8-inch (20 cm) flatbreads see tips
  • 1/3 cup (75 mL) prepared pesto
  • 1 can (19 oz/540 mL) white beans drained & rinsed, yields 2 cups/500 mL cooked beans (see tips)
  • 1/2 cup (125 mL) pitted small black olives Nicoise or Kalamata
  • 1/2 small red onion thinly sliced
  • 1/2 cup (125 mL) halved, cherry tomatoes
  • 1/2 cup (125 mL) shredded Mozzarella or Monterey Jack cheese
  • 1 cup (250 mL) marinated artichoke hearts halved if large
  • 1 tsp (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 - 4 pieces/flatbread to serve.

tips

  • 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.

 

     

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