Cheesy Flatbread with Lemony Arugula, Parmesan & Toasted Pine Nuts

Cheesy Flatbread with Lemony Arugula, Parmesan & Toasted Pine Nuts

664 calories30 min

Ingredients

4 servings
  • baby arugula1 (5 oz) pkg
  • flatbreads or naan4
  • lemon1
  • mozzarella cheese½ (8 oz) block
  • Parmesan cheese2 oz
  • pine nuts¼ cup
  • shallot1
  • black pepper½ tsp
  • extra virgin olive oil2 tbsp
  • salt¼ tsp

Nutrition Facts

  • Fats50%
  • Carbs35%
  • Proteins15%
664
Total fat37g
Net Carbs56g
Protein24g
Sugars5g

Cookware

  • Oven Mitts
  • Measuring Spoons
  • Grater
  • Colander
  • Baking Sheet Pan
  • Vegetable Peeler
  • Stirring Spoon
  • Nonstick Skillet
  • Mixing Bowls
  • Whisk or Fork
  • Tongs
  • Citrus Juicer
  • Cutting Board
  • Chef's Knife

Instructions

  • STEP 1

    Preheat oven to 450°F.

  • STEP 2

    Preheat a skillet over medium heat.

  • STEP 3

    Once the skillet is hot, add pine nuts and cook, stirring often, until golden and fragrant, about 3 minutes. Transfer to a small bowl and set aside to cool.

    • ¼ cup pine nuts
  • STEP 4

    Meanwhile, arrange flatbreads on a large baking sheet pan. Place in the oven (it doesn't have to be fully heated) and bake until flatbreads are warm, about 4 minutes.

    • 4 flatbreads or naan
  • STEP 5

    While the flatbreads warm up, wash, dry, and zest lemon into a medium bowl (reserve lemon for later use).

    • 1 lemon
  • STEP 6

    Coarsely grate mozzarella. Add to the bowl with the lemon zest and stir to combine.

    • ½ (8 oz) block mozzarella cheese
  • STEP 7

    Remove flatbreads from oven and sprinkle with the lemon-cheese mixture. Return baking sheet to the oven and continue to bake until flatbreads are crispy and cheese is melted, 4 minutes more. Remove from oven. (Reserve bowl for next step.)

  • STEP 8

    Meanwhile, peel and mince shallot. Place in the reserved bowl.

    • 1 shallot
  • STEP 9

    Juice reserved lemon into the bowl with the shallot. Add oil, pepper, and salt, then whisk to combine the dressing.

    • 2 tbsp extra virgin olive oil
    • ½ tsp black pepper
    • ¼ tsp salt
  • STEP 10

    Wash and dry arugula (skip this step if it came pre-washed). Add to the bowl with the dressing.

    • 1 (5 oz) pkg baby arugula
  • STEP 11

    Using a peeler, shave the Parmesan into curls. Add to the bowl, along with the pine nuts, and gently toss to combine the salad.

    • 2 oz Parmesan cheese
  • STEP 12

    Top each flatbread with a small handful of the arugula salad, then slice into wedges. (Reserve remaining salad for serving.)

  • STEP 13

    Divide flatbreads between plates. Serve with remaining salad on the side and enjoy!

Cheesy Flatbread with Lemony Arugula, Parmesan & Toasted Pine Nuts

Cheesy Flatbread with Lemony Arugula, Parmesan & Toasted Pine Nuts

664 calories30 min

Ingredients

4 servings
  • baby arugula1 (5 oz) pkg
  • flatbreads or naan4
  • lemon1
  • mozzarella cheese½ (8 oz) block
  • Parmesan cheese2 oz
  • pine nuts¼ cup
  • shallot1
  • black pepper½ tsp
  • extra virgin olive oil2 tbsp
  • salt¼ tsp

Nutrition Facts

  • Fats50%
  • Carbs35%
  • Proteins15%
664
Total fat37g
Net Carbs56g
Protein24g
Sugars5g

Cookware

  • Oven Mitts
  • Measuring Spoons
  • Grater
  • Colander
  • Baking Sheet Pan
  • Vegetable Peeler
  • Stirring Spoon
  • Nonstick Skillet
  • Mixing Bowls
  • Whisk or Fork
  • Tongs
  • Citrus Juicer
  • Cutting Board
  • Chef's Knife

Instructions

  • STEP 1

    Preheat oven to 450°F.

  • STEP 2

    Preheat a skillet over medium heat.

  • STEP 3

    Once the skillet is hot, add pine nuts and cook, stirring often, until golden and fragrant, about 3 minutes. Transfer to a small bowl and set aside to cool.

    • ¼ cup pine nuts
  • STEP 4

    Meanwhile, arrange flatbreads on a large baking sheet pan. Place in the oven (it doesn't have to be fully heated) and bake until flatbreads are warm, about 4 minutes.

    • 4 flatbreads or naan
  • STEP 5

    While the flatbreads warm up, wash, dry, and zest lemon into a medium bowl (reserve lemon for later use).

    • 1 lemon
  • STEP 6

    Coarsely grate mozzarella. Add to the bowl with the lemon zest and stir to combine.

    • ½ (8 oz) block mozzarella cheese
  • STEP 7

    Remove flatbreads from oven and sprinkle with the lemon-cheese mixture. Return baking sheet to the oven and continue to bake until flatbreads are crispy and cheese is melted, 4 minutes more. Remove from oven. (Reserve bowl for next step.)

  • STEP 8

    Meanwhile, peel and mince shallot. Place in the reserved bowl.

    • 1 shallot
  • STEP 9

    Juice reserved lemon into the bowl with the shallot. Add oil, pepper, and salt, then whisk to combine the dressing.

    • 2 tbsp extra virgin olive oil
    • ½ tsp black pepper
    • ¼ tsp salt
  • STEP 10

    Wash and dry arugula (skip this step if it came pre-washed). Add to the bowl with the dressing.

    • 1 (5 oz) pkg baby arugula
  • STEP 11

    Using a peeler, shave the Parmesan into curls. Add to the bowl, along with the pine nuts, and gently toss to combine the salad.

    • 2 oz Parmesan cheese
  • STEP 12

    Top each flatbread with a small handful of the arugula salad, then slice into wedges. (Reserve remaining salad for serving.)

  • STEP 13

    Divide flatbreads between plates. Serve with remaining salad on the side and enjoy!