Recipe Image
Servings:
4
Mozzarella and Soppressata Flatbread with Avocado Pesto
Mozzarella & Soppressata Flatbread with Avocado Pesto is a delicious and easy to dish to make for a quick weeknight dinner or impromptu dinner party!
Total Time
30min
4.3
3 Ratings
Author: Climbing Grier Mountain
Servings:
4
Ingredients
•
1
Avocado
, pitted, diced, peeled
•
1
cup
Fresh Basil Leaves
•
4
Tbsp
Pine Nuts
•
1
Tbsp
Grated Parmesan Cheese
•
2
cloves
Garlic
•
1
Lemon
, freshly squeezed
•
2
Tbsp
Olive Oil
•
4
pieces
Whole Wheat Flatbread
•
12
pieces
Soppressate
•
12
slices
Mozzarella Cheese
•
to taste
Salt
•
to taste
Ground Black Pepper
•
as needed
Nonstick Cooking Spray
Cooking Instructions
1.
Preheat an oven to 400 degrees F (200 degrees C). Spray a baking sheet with
Nonstick Cooking Spray (as needed)
and set aside.
2.
In a food processor add the
Avocado (1)
,
Fresh Basil Leaves (1 cup)
,
Pine Nuts (4 Tbsp)
,
Grated Parmesan Cheese (1 Tbsp)
,
Garlic (2 cloves)
, juice from
Lemon (1)
,
Salt (to taste)
and
Ground Black Pepper (to taste)
. Pulse a few times.
3.
While the food processor is running stream the
Olive Oil (2 Tbsp)
in until smooth.
4.
Next, spread the avocado pesto on each
Whole Wheat Flatbread (4 pieces)
leaving a 1/2 inch border. Top the avocado pesto with some
Soppressate (12 pieces)
and
Mozzarella Cheese (12 slices)
.
5.
Once all the flatbreads have been topped place the baking sheet into the oven. Bake the flatbreads for about 15 to 20 minutes or until golden brown.
6.
Remove the oven and then slice, and garnish with basil leaves. Enjoy!
Nutrition Per Serving
CALORIES
982
FAT
63.9 g
PROTEIN
54.3 g
CARBS
45.3 g
