White Bean, Tomato & Artichoke Flatbread
This easy to make vegetarian flatbread features Mediterranean flavours along with protein packed white beans!
Servings 4 flatbreads
Calories 501
Ingredients
- 4 - 8-inch (20 cm) flatbreads (see notes)
- 1/3 cup (75 mL) prepared pesto
- 2 cups cooked or canned white beans, drained & rinsed (see notes)
- 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
Instructions
- 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!
Nutrition
Serving Size: 1flatbread (1/4 of recipe) | Calories: 501 | Total Fat: 25g | Saturated Fat: 5g | Carbohydrate: 42g | Fibre: 14g | Sugars: 4g | Protein: 31g | Cholesterol: 5mg | Sodium: 1229mg | Potassium: 856mg | Iron: 3mg