Make my quick and easy flatbread recipe and par-bake as instructed. Or purchase two store-bought flatbread crusts.
Brush both crusts with olive oil.
Divide pesto evenly between the crusts, spreading it in an even layer.
Divide shredded cheese between the two crusts.
Add tomatoes, onion, black olives, artichoke hearts, feta, and oregano along with a pinch of Kosher salt.
Bake for 5-10 minutes or until the veggies are tender and the cheese is melted.
Garnish with fresh chopped parsley and arugula and enjoy!
Notes
Nutrition:Serving Size:Calories: 293Sugar: 1.9 gSodium: 617.4 mgFat: 11.6 gSaturated Fat: 2.7 gCarbohydrates: 33.9 gFiber: 3 gProtein: 13.5 gCholesterol: 10.8 mgFor the recipe for the flatbread dough here is the link: https://midwestfoodieblog.com/flatbread-pizza-dough-5-minutes-no-yeast/Exercise 30 minutes a day + Hydration + Meal Prep Lunch + Stop eating when you are satisfied with food + Stay away from Starbucks + Snack healthy + Sleep well + Smile more + Cry when you need to + Gratitude + Light DinnerGreat Love To you AllDeb