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RECIPE
12 INGREDIENTS6 STEPS30MIN

Mozzarella and Soppressata Flatbread with Avocado Pesto

4.3
3 Ratings

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Mozzarella & Soppressata Flatbread with Avocado Pesto is a delicious and easy to dish to make for a quick weeknight dinner or impromptu dinner party!
30MIN
Total Time

Climbing Grier Mountain

My name is Lauren and I'm a self-proclaimed foodie, recipe developer, action-adventure seeker, photography lover, and world traveler.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1
Avocado , pitted, diced, peeled
1 cup
more for garnish
1/4 cup
Pine Nuts
2 cloves
1 Tbsp
2 Tbsp
4 pieces
Whole Wheat Flatbread
12 pieces
Soppressate
to taste
Salt and Pepper
to taste
Nonstick Cooking Spray

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Nutrition Per Serving

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CALORIES
983
FAT
64.2 g
PROTEIN
54.1 g
CARBS
44.7 g

Cooking Instructions

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Step 1
Preheat an oven to 400 degrees F (200 degrees C). Spray a baking sheet with Nonstick Cooking Spray (to taste) and set aside.
Step 2
In a food processor add the Avocado (1), Fresh Basil Leaf (1 cup), Pine Nuts (1/4 cup), Grated Parmesan Cheese (1 tablespoon), Garlic (2 clove), Lemon Juice (1 tablespoon), Salt and Pepper (to taste). Pulse a few times.
Step 3
While the food processor is running stream the Olive Oil (2 tablespoon) in until smooth.
Step 4
Next, spread the avocado pesto on each Whole Wheat Flatbread (4 piece) leaving a 1/2 inch border. Top the avocado pesto with some Soppressata (12 piece) and Mozzarella Cheese (12 slice).
Step 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.
Step 6
Remove the oven and then slice, and garnish with basil leaves. Enjoy!

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Nutrition Per Serving
Calories
983
% Daily Value*
Fat
64.2 g
82%
Saturated Fat
24.1 g
120%
Trans Fat
0.0 g
--
Cholesterol
148.2 mg
49%
Carbohydrates
44.7 g
16%
Fiber
7.2 g
26%
Sugars
2.5 g
--
Protein
54.1 g
108%
Sodium
2434.6 mg
106%
Vitamin D
0.4 µg
2%
Calcium
598.3 mg
46%
Iron
5.6 mg
31%
Potassium
322.5 mg
7%
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